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Manuka honey coconut ice cream sandwiches - rich, creamy, dairy-free manuka honey and coconut ice cream sanwiched between dairy-free honey oatmeal raisin cookies.
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Manuka Honey Coconut Ice Cream Sandwiches

Makes about 10 sandwiches.
Start the day before serving.
Author Domestic Gothess

Ingredients

Manuka Honey Coconut Ice Cream:

  • 2 400ml cans full fat coconut milk
  • 150 g (½ cup) manuka honey
  • ¼ tsp salt
  • 2 tbsp cornflour (cornstarch)
  • 1 tsp vanilla extract

Oatmeal Raisin Cookies

  • 110 g (3.9oz) coconut oil melted
  • 80 g (4tbsp) honey
  • 1 large egg
  • 100 g (1 cup + 2tbsp)) porridge oats
  • 75 g (⅔ cup) wholemeal self-raising flour
  • ¼ tsp cinnamon
  • 100 g (3.5 oz) coconut sugar (or use granulated sugar)
  • 75 g (2.6oz) raisins

Instructions

Ice Cream:

  • Set aside about 120ml (½ cup) of the coconut milk. Place the rest in a saucepan with the honey and salt. Heat gently, stirring often, until the honey has dissolved.
  • Gradually whisk the reserved coconut milk into the cornflour then whisk it in to the mixture in the pan.
  • Stir constantly and heat until it is just simmering and the mixture has thickened enough to coat the back of a spoon, about five minutes.
  • Whisk in the vanilla extract then transfer to a bowl, cover and chill until completely cold.
  • Give the cold custard a quick whisk until it is smooth again then churn in an ice cream maker according to the manufacturers instructions.
  • Meanwhile, line an approx 18x28cm rectangular tin with clingfilm. Spread the churned ice cream out in the tin, cover the top with a sheet of baking parchment and press so that that it is level.
  • Place the tray in the freezer for at least a couple of hours, until firm.

Oatmeal Raisin Cookies:

  • Place the melted coconut oil in a bowl and whisk in the honey and egg.
  • Stir in the oats, flour, coconut sugar and cinnamon until well combined then stir in the raisins.
  • Place the bowl in the fridge, ideally overnight but 30 minutes will do if you don't have time.
  • Preheat the oven to 180C/350F/gas mark 4. Line two baking sheets with baking parchment.
  • If you have chilled the dough overnight then it should be firm enough to roll into balls, if you have only chilled it for a little while then you will need to scoop it instead.
  • Use about a tablespoon of dough per cookie, I weighed mine to get them all the same - 25g per cookie, I got 23 cookies. Roll each portion into a ball and place them well spaced apart on the baking sheets - they will spread. Flatten each ball slightly with your fingers.
  • Bake for about 10 minutes, until golden and they no longer look 'wet' on top. Leave to cool on the trays for five minutes then transfer to a wire rack to cool completely.

Assembly:

  • Use an 6cm round cookie cutter to stamp out rounds from the sheet of ice cream; if it is very firm then you may need to let it soften at room temperature for a few minutes. (If your cookies are a different size to mine then you may need a different sized cutter)
  • Sandwich together two cookies with a round of ice cream and either eat straight away or return them to the freezer until needed.