ICE CREAM SANDWICH WITH AMINO ANIMO HEMP PROTEIN

Ingredients

For the ice cream:

• 170 gr. cashews (soaked overnight)
• 200 gr. coconut cream
• 70 gr. agave syrup
• 1 1/2 tsp. vanilla extract
• 1 pinch of salt

For the base:

• 2 scoops AMINO ANIMO Hemp Protein
• 4 tsp. ground flaxseed
• 125 ml vegetable milk (lukewarm)
• 170+50 gr. brown sugar
• 110 gr. all-purpose flour
• 35 gr. cocoa powder
• 1 tbsp. corn flour
• 1/3 tsp. baking soda
• 1 pinch of salt
• 150 gr. dark chocolate
• 100 gr. vegetable butter or margarine

Preparation

For the ice cream:

1. In a blender, add all the ingredients and beat until you have a smooth cream.
2. Line a 20×20 cm pan with non-stick paper and pour the mixture inside.
3. Transfer the pan to the freezer for at least 3 hours.

For the base:

1. In a large bowl, mix the vegetable milk with the ground flaxseed. Set aside until it thickens slightly.
2. In a bain-marie, melt the chocolate together with the butter and 50 gr. of sugar.
3. In a bowl add the flour, cocoa powder, corn flour, salt, and baking soda. Stir with a whisk.
4. In the bowl with the flaxseed and vegetable milk, add 170 g. of sugar and beat with a mixer until jelly texture.
5. Add the melted chocolate and mix gently.
6. Add the flour in 3 portions and mix until you have a smooth mixture.
7. Line 2 20×20 cm pans or a 40×20 cm rectangular pan with non-stick paper.
8. Divide the mixture equally among the pans and bake in a preheated oven at 190°C for about 16 minutes.
9. Once cooled, transfer to the refrigerator for at least 60 minutes.

For food styling:

1. On a clean surface put one brownie base.
2. Place the cream on top.
3. Place the second brownie layer on top.
4. Cut the sandwich into pieces and transfer to the freezer.
5. Consume within 5 weeks.

For more recipe tips by Konstantinos Dimoulas, click here.