Summer is approaching and the ice cream season comes with it. During the summer holidays, you have to get ice cream every day. These ice cream biscuits are healthier than usual and are great for everyday delicacies or even a snack. The ice cream rolled from banana and strawberries, or nice Cream, tastes amazingly delicious and sweet, even though it contains no white sugar at all.
The healthy cousin of ice cream, nice cream, is even tastier than usual, as its taste comes from real berries and fruits. The creaminess is given by coconut milk, the sweetness by banana and maple syrup. If the strong taste of coconut milk is not to your liking or to children, it can be replaced with almond or oat milk. Then the nice cream becomes lighter and sorbet-like in texture. However, the preparation of this delicacy requires a bit of foresight, as the secret to the soft texture of nice Cream is the icy pieces of banana. Bananas should be frozen for at least two hours to get an ice creamy finish. The ripe bananas you use, the sweeter the nice cream becomes. For this recipe, you should take advantage of overripe, black-spotted bananas that are no longer tempting to eat as such.
Strawberry biscuits stuffed with nice cream
10 pcs, vegan
Biscuits
1 pss Mill Best Seed Mix
1 dl apple sauce
1 dl rapeseed oil
1 dl maple syrup
2 tablespoons peanut butter
½ teaspoons vanilla powder
Strawberry nice cream
4 ripe bananas chopped and frozen (at least 2 hours)
200 g Finnish frozen strawberries
1 dl coconut milk
3 tablespoons maple syrup
Make the biscuits first. Mix all the ingredients in a bowl with a spoon until smooth. Spoon the dough onto a baking sheet over baking paper with 20 biscuits. One sheet can hold about ten. Dampen your fingers with cool water and press the biscuits evenly. Bake in the middle of the oven at 175 degrees for 15-20 minutes until the biscuits have got a little color.
Prepare strawberry nice cream. Put the iced strawberries and banana pieces in a blender. Add coconut milk and maple syrup. Stir on high power. You can occasionally stop the blender and scrape the ingredients from the edges to the center for a smooth finish. Fill the cooled biscuits with strawberry nice cream and put in the freezer to solidify for at least another half hour to keep the ice cream inside the biscuits.
