Buckwheat Ice Cream Sandwiches

Enjoy these tasty buckwheat ice cream sandwiches that are vegan and gluten-free. The nutty taste of buckwheat goes well with the smooth, creamy vanilla ice cream, making for a delightful treat.

Ingredients:

• 2 cups buckwheat flour
• 1 cup coconut sugar
• 1/2 cup coconut oil, melted
• 1/4 cup almond milk
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 quart vegan vanilla ice cream store-bought or homemade

Instructions:

Preheat oven to 350F 175C and line a baking sheet with parchment paper

In a mixing bowl, combine buckwheat flour, coconut sugar, melted coconut oil, almond milk, vanilla extract, and a pinch of salt

Mix until well combined

Form the dough into a ball and roll it out between two sheets of parchment paper until its about 1/4 inch thick

Using a cookie cutter, cut out circles from the dough and place them on the prepared baking sheet

Bake for 10-12 minutes, or until the cookies are lightly golden brown around the edges

Allow them to cool completely

Once the cookies are cooled, take your vegan vanilla ice cream and scoop a generous amount onto one cookie

Place another cookie on top and gently press down to form a sandwich

Repeat with the remaining cookies and ice cream

Place the sandwiches in the freezer for at least 30 minutes to firm up before serving

Serve and enjoy