perfect for BBQs and beyond... the ultimate summer treat!
ingredients
- 150ml milk (we used plant based)
- 100ml cream (we used plant based)
- 50ml Sweet Freedom CARAMEL SYRUP (keep 10ml for drizzling)
- pinch of sea salt
- 190g almond flour
- 100g peanut butter
- 70g Sweet Freedom CHOC SHOT
make
- If making own ice cream make the day before. We used the Ninja Creami but you can make in a tray.
- Mix the milk, cream, CARAMEL SYRUP and a pinch of salt in the Creami pot and stir together or in a freezable tray (if doing this way remember to take out every few hours and stir to break the ice crystals). Leave overnight.
- Get a tray and parchment paper. Take the ice cream and put into a cookie cutter mould the same size as you are making your biscuits. Once you have a few ice cream circles put this back in the fridge for 30mins. We made ours about 2cm deep.
- Now for the biscuits...
- Preheat oven to 170C.
- In a large bowl, combine almond flour, peanut butter and CHOC SHOT and mix/knead until the mixture forms a ball.
- Roll out the cookie dough to about 1/2 cm thick and cut out an even number of cookies. Use the same cookie cutter you used to shape your ice cream circles.
- Place the cookies onto a baking tray lined with parchment paper and bake for 5-10 minutes. Keep an eye on them because they burn very easily!
- Let your biscuits cool.
- Take one biscuit place the ice cream circle on the top, a small drizzle of caramel and place another biscuit on top.
