Take a breath. Hold it. Now take a bite! These Afghan Cookie Ice Cream Sandwiches have come just in time for summer and are the ultimate cool-down treat. With everyone’s favourite vanilla ice-cream sandwiched between two refined sugar-free Afgan Cookies, this dessert treat is nothing short of delicious!
Whisk together the milk, Natvia, salt, cream and vanilla until combined. Cover and freeze for 2 hours. Remove from the freezer.
Place in an ice cream machine and churn for 20 minutes. Freeze for 1 hour. Remove from the freezer and place back into the ice cream machine. Churn for 15 minutes, add half of the hazelnuts and churn for a further 5 minutes. Pour into a container and freeze for 1-2 hours. Remove to the refrigerator for 30 minutes.
To make the cookies beat the butter in the bowl of an electric mixer until light and fluffy. Add the Natvia and vanilla essence and beat until combined. Sift in the flours add the milk and salt. Stir with a wooden spoon until the dough comes together. Turn the dough out onto a lightly floured bench. Knead for 1-2 minutes. Roll out between two pieces of baking paper to 3cm in height. Cut with a large round cookie cutter into 16 cookies and set on a baking paper lined oven tray. Refrigerate for 20 minutes. Remove from the refrigerator.
Cook in a moderately low oven (160C) for 15-18 minutes until the edges begin to turn golden brown. Remove from the oven. Stand on the tray for 3-5 minutes and then remove to a wire rack to cool completely.
Scoop out ¼ cup of ice cream and carefully sandwich in between two cookies. Roll the cookie sandwich in the hazelnuts.