roasted strawberry ice cream sandwich

Roasted Strawberry Coconut Ice Cream Arrowroot Sandwiches

Bake it easy with Leda’s gluten and dairy free biscuit range, the perfect accompaniment when preparing your favourite dessert – these gluten and dairy free sandwich biscuits are packed full of flavour and guaranteed to please.

500g strawberries (fresh or frozen)
1 tbsp Monkfruit Sweetener
1 tbsp balsamic vinegar
1 tub coconut ice cream (see recipe below)
Arrowroot biscuits, 1 packet

Preheat the oven to 180°C.
Hull the strawberries and chop them into halves, or quarters if they are large.
Combine the strawberries with the Monkfruit sweetener and balsamic vinegar and allow to sit for 5 minutes.
Scatter in 1 layer on a baking tray lined with baking paper and roast for about 15-20 minutes, stirring once during the baking time.
The strawberries are done when they have softened and the juices are thick and bubbly.
Allow to cool then refrigerate.
Remove the ice-cream from the freezer and allow to soften for 5 minutes.
Add strawberries and juices and stir until combined.
To assemble the sandwiches, working quickly place a scoop of ice cream in between two Arrowroot biscuits and return to the freezer until ready to serve.

To make the Coconut Ice Cream

1 × 400mL tin coconut cream
1 cup desiccated coconut
½ cup rice-malt syrup
2 tsp vanilla extract

Pour coconut cream into shallow dish or ice tray, reserving ½ cup, and freeze overnight.
In blender or food processor, place rinsed cashews, desiccated coconut, rice-malt syrup, vanilla extract and reserved coconut cream. Process until smooth.
Add frozen coconut ice cubes and process again until smooth and fluffy. Pour into freezer-safe container

You can find Leda Arrowroot Biscuits in select Coles supermarkets or purchase online here