Biscoff ice-cream sandwich (Maxibon vegano)

Banana and Biscoff spread ice-cream, sandwiched by Lotus biscuits on one half, and covered with chocolate and roasted hazelnuts on the other.


Hola!

Today I bring you my vegan version of a popular ice-cream sandwich in Spain, called Maxibon. But my twist is, that I have made the ice-cream filling only with bananas and Biscoff spread. It is sandwiched by Lotus biscuits on one half, and covered with chocolate and roasted hazelnuts on the other. A true treat, on the healthier side!

The recipe sounds complicated, because it is difficult to explain. But I can assure you that it is very easy to prepare.

PLANT POWER, MAKE-UP!

I absolutely love Biscoff spread (not sponsored, lol), and I would add it to anything. When I realised that I needed to add some sort of rectangular vegan biscuit, I thought I would make them from scratch, but it’s a faff. Then, I thought of the wonderfully sweet Lotus biscuits, accidentally vegan, and already the shape I needed, although a bit smaller. The original Maxibon is wider, so these were smaller, but I was OK with that.

The original recipe has dairy ice-cream and milk chocolate, so I swapped those by the banana ice-cream and dark chocolate. I thought that the banana ice-cream might need coconut whipped cream to make it fluffier, but when I finished blending the banana and Biscoff spread, I realised that it had the perfect texture, and I didn’t want to add any more calories to that. The crunchy Biscoff spread goes great with the Lotus biscuits and it tones down the banana flavour of the ice-cream.


BISCOFF ICE-CREAM SANDWICH (MAXIBON VEGANO)



Makes: 5-6 pieces
Prep: 40 minutes


INGREDIENTS

10 Biscoff biscuits (+ 5, will be returned)
1/4 sweetened soya milk


Ice-cream

4 ripe bananas, frozen (peeled and cut into pieces before freezing)
4 tbsp. Biscoff crunchy spread


Chocolate coating

400g cooking dark chocolate
1 tbsp. coconut oil
1/4 cup roasted chopped hazelnuts

 

INSTRUCTIONS

  1. Line with baking paper a brownie tin (or any other square tin, mine is 22x22cm). Dip five biscuits in soya milk, drip excess and lay them on the tray flat side up, short edge against your closest side of the tin. Put another five dry biscuits under the baking paper, flat side up, opposite to each biscuit, which function will only be to leave an indentation when we put the ice-cream.
  2. Make the ice-cream by blending the frozen bananas and Biscoff spread using a high-speed blender, stopping and stirring until fully blended. Spread the ice-cream squaring up to the biscuit edges, covering both the soaked and dry biscuits (mine doesn't cover the whole tray).
  3. Dip five biscuits in soya milk, drip excess, put over the ice-cream, overlaying where the soaked biscuits under the ice-cream are, so that you get a sandwich. Put back in the freezer for a couple of hours or overnight.
  4. Slice the ice-cream lengthwise in between biscuits, using a knife warmed with hot water. You'll get a bottom part with a biscuit sandwich and a top part with exposed ice-cream. Put back in the freezer for a couple of hours. They need to be very cold or they will melt when we coat with the hot chocolate.
  5. For the chocolate coating, melt the chocolate with the coconut oil in a Bain Marie (microwave won't make it as runny as we need it). Use a tall and thin container like a tumbler glass to melt the chocolate in, since we need to dip the exposed ice-cream of the sandwich. Once melted, add the chopped hazelnuts and mix well. Remove from the heat.
  6. Take the ice-cream from the freezer one by one, and dip in the chocolate up to the biscuit line. Let the excess drip slightly. Put them on a lined tray and put back in the freezer so that the chocolate sets.

You can keep them in the freezer in an airtight container.

Bon profit!