Very good to all! I catch up on the recipes I owe you. Today I bring you the chocolate ice cream biscuits with almond crunch and date caramel filling that I presented to you last week on Instagram (don’t forget to follow me there to see new recipes :-p)
These ice cream biscuits are outrageous, this is one of the best recipes in my vegan ice creams this year. They are very good, so I tell you.They have a very light and airy sponge cake at their base, so that when it freezes, it turns out like a vanilla cookie.Inside, homemade date caramel prepared simply with dates and water. An alternative version to caramel, which I consider much healthier.
1 medium sized cup of cake flour (with yeast incorporated)
4 tbsp. soups of liquid vanilla
2 soupspoons of vegetable margarine (note, they may contain animal derivatives such as dairy products, fats, gelatin)
4 spoons. tureens of agave syrup
200 ml of vanilla-flavored soy yogurt (I used Alpro)
1/3 cup of soy milk
1 bar of dark chocolate to melt
2 tbsp. soups of coconut oil
200 gr pitted dates
*We will need a baking tray and parchment paper.
*We will need a food grinder
Step by step
- In a large bowl, mix a cup of cake flour (it has yeast incorporated, so we won’t add more) with 4 tablespoons of liquid vanilla.
- On the other hand, melt 2 tbsp. soups of vegetable margarine. To do this, we place it inside a cup, and we put that cup in a pot with boiling water, which covers half the height of the cup.
- Meanwhile, add 200 ml of vanilla-flavored soy yogurt to the flour, 4 tbsp. soups of agave syrup and mix well.
- When the margarine is already melted, we also add it to the dough.
- Mix well with the help of a shovel, until you get a silky dough. Then, we are gradually adding 1/3 cup (using the same cup as for the flour) of soy milk.
- We are adding little by little and mixing, until we get a creamy, smooth texture, something thicker than a custard.
We mix well until we get the dough
- Now, we place baking paper on a long baking tray that allows us to spread all our dough in a thin layer of no more than 1cm.
- We bake it for about 30 minutes at 180 cm, turned on from the bottom and, preferably, with a fan.
- We will know that the cake is ready when it has taken on a golden aspect and when pricked it comes out the dry fork. Some ovens may need more or less baking time, depending on its quality.
- Remove it from the oven and, carefully lifting the baking paper, remove the cake to a clean and dry surface. In this way, we will help it to temper beforehand.
- On the other hand, we melt all the dark chocolate in a water bath to melt. We put it in a cup, the cup inside a pot with water over medium heat, boiling.