A simple vegan ice cream sandwich made with biscoff biscuits, bananas, and coconut milk, perfect for a sweet treat. Ideal for warm weather and easy to create with just a few ingredients.
1: Peel, chop and place 2 bananas in the freezer and 2 cans of coconut milk in the fridge, upside down, ideally the night before.
2: Once the bananas have frozen and coconut milk chilled/set, line a baking tray with parchment and place biscoff biscuits at the base.
3: Set aside the same amount of biscuits for the tops of the ice cream sandwiches.
4: Blitz or pulse the remaining biscuits into a mix of crumbs and small pieces.
5: In a blender, blitz the frozen banana until creamy and thick.
6: Open the cans of coconut milk and transfer the set coconut cream into the blender, saving the coconut water for later.
7: Whip or blend both ingredients together until creamy and combined, then fold through the crushed biscuits.
8: Transfer the mixture over the biscuits in the tray, smoothing it out evenly.
9: Place the reserved biscuits on top and freeze to set before cutting into individual bars.
