ANZAC "Nice" Cream Sandwiches
Excess Anzac biscuits? This dairy-free, skin-loving dessert is the ultimate indulgence that won't let any crumbs go to waste.
Ingredients
- 20 ANZAC biscuits
- 1/ 3 cup (65g) xylitol
- 400ml can coconut cream
- 2 tablespoons extra-virgin coconut oil
- 1 teaspoon pure vanilla extract
- 5 frozen peeled bananas, coarsely chopped
- 1 tablespoon GLOW® Inner Beauty Essential
- 250g frozen blackberries
- 2 tablespoons xylitol
- 3 teaspoons extra-virgin coconut oil
- 1/ 2 teaspoon pure vanilla extract
- 2 teaspoons GLOW® Inner Beauty Essential
Method
- To prepare the blackberry ripple, place the blackberries and xylitol in a medium saucepan and set over low-medium heat. Cook, stirring occasionally for 5 minutes, or until xylitol dissolves and berries soften and release their juice.
- Add the coconut oil and vanilla and stir to melt and combine. Transfer half of the blackberry mixture into a food processor or blender. Blend to make a smooth sauce.
- Return to pan with the remaining mixture and stir to combine. Set aside to cool. Once cooled, add the GLOW® powder and stir to combine.
- To prepare the “nice” cream, place the xylitol, 1/ 4 cup (60ml) of the coconut cream and coconut oil in a small saucepan and set over low heat for 5 minutes, until xylitol dissolves. Remove from the heat. Add the remaining coconut cream and vanilla extract and stir to combine.
- Place the bananas and GLOW® powder in a food processor or high-speed blender. Blend until creamy. With the motor running gradually pour in the coconut cream mixture, blending until combined.
- Pour the “nice” cream into a 20 x 10cm loaf tin.
- Drop spoonfuls of the blackberry ripple mixture on top (it will sink slightly into the nice cream mixture) to form two lengthways rows of four blackberry spots.
- Drag a butter knife through the blackberry ripple dots and into the nice cream mixture going down the length of the pan in a S-shaped pattern, to create a ripple effect. Cover surface of ice cream with a piece of baking paper and wrap in cling film. Freeze for at least 4 hours or overnight, until firm.
- Stand ice cream at room temperature for 20–30 minutes, or until softened slightly. Heat an ice-cream scoop or tablespoon in boiling water. Scoop ice cream and sandwich between two ANZAC biscuits. Coat in coconut if desired.
GLOW® Inner Beauty Essential
$49.00
A multi-tasking fermented probiotic powder for gut health, glowing skin and whole-body wellness.
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