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
Crispy almonds
*We will need a baking tray and parchment paper.
*We will need a food grinder

Step by step

  1. 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.
  2. 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.
    We mix the flour with the vanilla and melt the margarine

    We mix the flour with the vanilla and melt the margarine

  3. Meanwhile, add 200 ml of vanilla-flavored soy yogurt to the flour, 4 tbsp. soups of agave syrup and mix well.
  4. When the margarine is already melted, we also add it to the dough.
    We add vanilla yogurt, syrup and melted margarine to mass.

    We add vanilla yogurt, syrup and melted margarine to the dough.

  5. 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.
  6. 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 doughWe mix well until we get the dough
  7. 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.
  8. We bake it for about 30 minutes at 180 cm, turned on from the bottom and, preferably, with a fan.
  9. 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.
  10. 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.
  11. 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.
    We bake the dough and melt the chocolate

    We bake the dough and melt the chocolate

  12. While it melts, add the 200 gr of pitted dates with 1/3 cup of water. Crush and observe the texture. We are adding more water until we get a dense caramel, but creamy and without lumps. The denser or creamier texture will depend on your personal taste, I recommend not making it too liquid so that it is easy to apply later, but not too dense either because with the cold from the freezer it will already thicken.
  13. We reserve the caramel.< /li>
  14. With the cake already tempered, we cut it in a circle with medium-small cutters or cups.
  15. We prepare the date caramel with water

    We prepare the date caramel with water

  16. We take our circles of dough, fill half of them caramel and close with the other half.
  17. Place the cookies s Open a baking paper.
  18. Now, we return with the chocolate still melted and kept on medium heat. We add generous crunchy almonds and mix.
    We cut the cake and add the crocanti to the chocolate

    Cut the cake and add the crocanti to the chocolate

  19. Add 2 tablespoons of coconut oil, mix very well.
  20. Now, cover all the cookies with generous melted chocolate, including the sides.< /li>
  21. Decorate with more crunchy almonds.
  22. With a shovel, lift all the cookies and transfer them to another clean baking paper, to prevent the chocolate that has fallen on the floor from the other paper freeze with our cookies. This way they will fit better.
  23. Put them in the freezer for at least 30 minutes. And ready! Enjoy your snacks. If you have leftovers, for other days, store them in the freezer and take them out a little before consuming them.
    We covered with chocolate and crocanti almonds

    We cover with chocolate and crunchy almonds

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