Good morning guys! Or good night, rather. Today I am writing you the recipe very late (it is 12:04 at night) because tomorrow I will be at Melanie Joy’s workshop (organized by Proveg Spain) all day, which I recommended a long time ago, but I know that I promised you the recipe and here I’m.
Today I bring you an improvised recipe with the ingredients I had at home. The truth is that I wanted to cook something new and sweet, but I didn’t really want to be there for hours, so I looked for some flour, some flavorings and voilà. These homemade cookie ice creams came out. The truth is that I have loved them, and I think that for the heat that enters it may be a great idea. They are easy to make and can be easily adapted to the tastes of each one.
230 grams of oatmeal
215 grams of wheat flour
Vegetable ice cream (you can buy it or follow the recipe that I leave you above)
1 teaspoon of baking powder
1 tablespoon and 1/2 orange blossom water (optional)
3 tablespoons of Agave Syrup (or your favorite sweetener)
1/2 cup olive oil
1 cup non-dairy milk
1 vanilla pod
1 pinch of mint
Step by step
- We start by mixing the teaspoon of yeast, the 230 grams of oatmeal and the 215 grams of wheat flour in a bowl . Mix well.
- Take the lemon, wash it well and cut it in half.
- Squeeze half a lemon and add it on the flour. Then, we grate all the peel (of the whole lemon) and add it to the bowl.
- Continue adding the tablespoon and a half of orange blossom water and two handfuls of sliced almonds. Mix well and continue.
- Add the 3 tablespoons of sweetener, a pinch of mint, and the previously washed zest of half an orange. Mix again.
- In a small saucepan, heat the cup of non-dairy milk with the vanilla pod split in half. We keep it over medium heat, boiling for about 2 or 3 minutes,
- We calculate half a cup of olive oil and add it slowly, while stirring our mixture well.
- Then, we turn off the milk and add it to the mixture.
- Stir well until you get a dense, sticky mixture with no traces of flour.
- Place the parchment paper on the tray and preheat the oven to 180 degrees with the fan on.
- With the help of two soup spoons, we extract pieces of dough of a similar size. We pass them from spoon to spoon, until we get a rounded and more or less defined shape.
- Then, we leave them on the baking paper. We continue this process until we fill the entire tray with dough.
- Now it’s time to flatten them. To do this, we wet the back of one of the spoons and put pressure on the dough. We are gently shaping it. If the spoon gets stuck, you just have to wet it again slightly.
The cookies can be flattened as much as you want, it all depends on the size you want to give the ice cream.
- Put the cookies in the oven and bake them until golden brown (about 35 minutes approx.).
- Then, remove them and let them cool. When they are no longer hot, we add the scoop of ice cream, adapt it to the shape of the cookie and close with another one on top. I added some decoration by placing flaked almonds on the sides of the ice cream.
- Optionally, an ice cream stick can be inserted as a decoration. The ones that are left over, store them in the freezer, although I recommend that you assemble them before eating, so the cookie is more tender and the ice cream harder. li>