Recipe courtesy of @Ugne_Bakes
Peanut butter, Chocolate and Blackberry ice-cream sandwiches
INGREDIENTS
For the ice cream:
1 can full fat coconut milk (chilled in the fridge at least over night)
30g unsweetened cacao
60g agave syrup
150g blackberries (or other berries if you like, like raspberries, cherries or strawberries)
Agave syrup to taste as berry sourness can differ
For the Peanut butter cookies:
230g natural peanut butter (I used Meridian natural smooth)
145g coconut sugar
Pinch of fine sea salt
Egg replacer (the equivalent of 1 large egg)
10g gluten free flour (or ordinary plain white flour or wholemeal if gluten tolerant)
METHOD
Firstly let's make ice cream as it takes time to freeze. You will need a medium sized pot and plastic container with a lid.
Take the can with coconut milk out of the fridge and carefully open. Place all the cream which has set on the top in to the pot. It should be around 300-350g depending of the richness of the milk. Now add the cacao and syrup and place the pot on the medium to low heat. Whisk the mixture constantly with a hand whisk until it will come to the boil. When it starts bubbling remove from the heat, pour in the prepared heat and cold proof container and let it cool completely before putting in the freezer to set.
While your ice cream, cooling prepare blackberries. Put them in a small pot, switch on low heat and bring to the boil. Taste, if berries are sour- put some agave syrup. Mix with the spoon and simmer on a low heat for 3-4 minutes until berries brakes down and becomes jam like consistency. Remove from the heat and let cool completely.
When your berry jam is room temperature, take ice cream from freezer and spoon the dollops of jam on top of it. Then swirl in with the spoon to spread the jam in the ice cream. Put all back in the freezer to set completely. That will take 4-5 hours or you can just keep it there until you decide to make ice cream sandwiches.
Get your biscuits/cookies baked. Preheat the oven to 180'C and line baking tray with parchment paper. Grab medium sized bowl, place all required ingredients and mix all well with a wooden spoon.
With teaspoon scoop small amount of dough, roll in your palms a ball and place on the baking sheet. Continue until you use all the dough. Make sure to leave at least 4-5cm/2inch gaps between them you will need to press them down with a fork to create a flat cookie shape.
Pop in the oven for 12 minutes until nicely browned. When out of the oven leave on the baking tray for 5-10 minutes, then transfer to wire rack to cool completely.
When you will be ready to taste the legendary peanut butter chocolate and jam combo, take ice cream out of the freezer and let it stand for 5-10 minutes to soften. Scoop on one cookie generous amount of ice cream and top it up with other cookie...and enjoy.
Absolute bliss!
You can now nibble Joanna Lumley's favourite lemon and early grey cake and recreate Bake Off's Iain Watters' infamous Baked Alaska, thanks to the Brooke. The international animal welfare charity is today (Wednesday 26 October 2016) launching the 'Brooke Burghley Baking Book' full of recipes and genius baking tips from its supporters.
Famous contributors include Rick Stein with his sinfully delicious sunken chocolate cake (not a fish in sight), Jo Brand, who shares her favourite sticky date cake, and Joanna Lumley, with a typically classy treat - a lemon cake with an Earl Grey twist. There are also top tips from Gino D'Acampo on how to avoid a soggy meringue, and one unexpected piece of advice from Brooke Ambassador, journalist and newscaster, Alastair Stewart (hint: it involves ice and ovens).
The online recipe book is available to download from thebrooke.org for a £3 donation, with all proceeds going to support Brooke, which works to improve the lives of working horses, donkeys and mules in some of the world's poorest countries.
Brooke's Chief Executive, Petra Ingram, says:
"We are delighted to present this book full of treats. It's a fantastic and delicious way to help us improve the welfare of horses and donkeys working in some of the world's toughest conditions. It also helps the communities that rely on these animals to earn a living and put food on the table."
The book also includes winning carrot cake recipes from the Brooke's Burghley Bake Off, which took place at Land Rover Burghley Horse Trials on 3 September. Star of Great British Bake Off 2015, Ugne Bubnaityte, judged the competition and awarded a prize to Michelle Knott from Melton Mowbray for her Olympic Equestrian inspired cake.
The Bake Off star says:
"As well as baking, I also love horses and being involved in the Burghley Bake Off and this book has brought both my passions together. Horses in the UK have so much, and the animals Brooke helps have so little. Brooke helps horses, donkeys and mules who need it the most." Visit thebrooke.org to find out more about Brooke and its work.