For the chocolate cookies:
- 1 cup (140g) raw cashews
- 1 cup (140g) soft dates
- 3 tbsp cocoa/cacao powder
- ¼ tsp salt
For the matcha ice cream:
- 1 can full fat coconut milk
- The solid part of another can of coconut milk (refrigerate overnight and scoop out the solid part)
- 7 tbsp maple syrup
- 2 tsp matcha powder
- 1 tsp vanilla extract
To make the cookies – blend the cashews, dates, cocoa and salt until you have a dough like consistency.
Place in the freezer for 30 minutes to make it easier to work with. Roll the dough between 2 sheets of parchment paper then cut into cookies using a round cookie cutter.
Place on a baking sheet covered with parchment paper and place back in the freezer for 30 minutes to harden.
To make the ice cream – add the coconut milk, maple syrup, matcha and vanilla in a blender and blend until smooth.
Pour in your pre-chilled ice cream maker and follow manufacture directions. I had mine running for 35 minutes.
If you don’t have an ice cream maker, pour into a container and freeze, stirring every couple hours to aerate.
To assemble the ice cream cookies – scoop out some of the ice cream onto one of the cookies and top with another.
Place the cookies back in the freezer and leave to chill until the ice cream is completely frozen.
Dip in some melted dark chocolate followed by chopped pistachios.