Sandwich biscuit with coconut ice cream recipe

Ingredients

• 2 young Thai coconut flesh (frozen for 2 hours before the use)
• 3 tbsp agave nectar
• 1 glass of ice cubes
• Pinch of salt
• 2 tbsp coconut oil
• Pinch of vanilla powder

• 1 small ripe banana
• 2 tbsp agave nectar
• 2 cup cookie dough
• 1 tsp orange zest
• 1/3 cup almond butter

For Ice Cream
1. Place all the ingredients into a high speed blender. Blend very well, add a little water if the texture is too thick. Blend for 1-2 minutes.
2. Freeze the mixture for 30 minutes and blend again for 2-3 minutes maximum until it gets a creamy texture.
3. Keep it in the freezer. Let it 10 minutes at room temperature before serving.
4. You can serve it in ball shapes, topped with syrup and nuts or stuffed with cookies.
For Cookies
5. Put the ingredients into a food processor. Pulse a few times until the ingredients are mixed.
6. Put the dough into a bowl and shape it with your hands or by using cookie molds.
7. Place the cookies on a dehydrator sheet and dehydrate for 8 hours.
8. Stuff the cookies with the ice cream and serve with your favorite syrup, fruits and nuts.