One of the things I like to do is reimagine old favourites into compliant versions of the original. Thanks to @riverheightsfamilychiro for sharing a recipe on Instagram for vanilla ice cream on a recent post. I thought it would be perfect for creating an ice cream sandwich using our paleo platery chocolate chunk or paleo platery carob chunk cookies
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paleo platery ice cream sandwiches
4 large pasteurized* (see note) eggs, separated
1/4 tsp lemon juice
1/4 cup maple syrup
1 1/4 cups coconut cream (300 ml/ 10 fl oz)
1 tsp vanilla bean powder
6 paleo platery chocolate chunk or carob chunk cookies.
1. Separate the egg whites from the egg yolks. Start whisking the egg whites and add the cream of tartar. After the egg whites thicken, fold in the maple syrup.
2. In another bowl, whisk the cream until soft peaks form when the whisk is removed.
3. In a third bowl, mix the egg yolks with the vanilla powder. Slowly fold the whisked egg whites into the whipped cream. Then add the egg yolk mixture and gently fold in using a spatula until well combined.
4. Place the mixture in a loaf pan or a freezer-friendly container and freeze for at least 2 hours.
5. Scoop desired amount of ice cream on to one upside down cookie and then top with another cookie face up. Place on to a baking sheet to freeze solid.
Note* To pasteurize eggs at home, simply pour enough water in a saucepan to cover the eggs. Heat to about 60 °C/ 140 °F. Using a spoon, slowly place the eggs into the saucepan. Keep the eggs in the water for about 3 minutes. This should be enough to pasteurize the eggs and kill any potential bacteria. Let the eggs cool down before using in any recipe, or store in the fridge for 6-8 weeks.)