Gingerbread Nice Cream Sandwiches
Makes 8 sandwiches. Per 151g serving: 1 170kJ, 1g fat (0g sat), 560mg sodium, 68g carbs, 4g fibre, 19g sugars, 5g protein
Equipment
- 1 Food processor or hendheld blender
- 1 Baking sheet
Ingredients
Ice cream (makes 8 ice cream scoops)
- 300g banana about 3 bananas
- 250g raspberries
Cookies (makes 16 round cookies plus more)
- 1 egg
- 100g castor sugar
- ½ tsp mixed spice
- ½ tsp ground ginger
- 2 tsp cocoa
- 150g golden syrup
- 300g self-raising flour
Instructions
- For the ice cream, peel and slice the bananas and place in a Tupperware with the raspberries. Freeze overnight.
- Process the frozen raspberries and bananas in a food processor or with a handheld blender until smooth. Freeze until required – no longer than five hours.
- For the gingerbread, preheat the oven to 180°C and grease a baking sheet with butter.
- Whisk together the egg, sugar, spices and cocoa until well combined.
- Add the syrup and flour, alternating between the two, and mix to form a dough. Leave to rest for 30 minutes.
- Roll out a piece of dough on a floured surface (two to five millimetres thick). Press out six-centimetre diameter circles and bake at 180°C for seven to 10 minutes.
- Once cooled, sandwich two cookies with a scoop of raspberry and banana ice cream and serve.