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