Vegan cookie dough ice cream bomb

Name: vegan cookie dough ice cream bomb
Cook time: 25 min
Total time: 205 min
Yield: 12
Ingredients: 1 liter jasmine orange yuzu; 500 ml Maromakotro snow white; 250 g frozen passion fruit cube; 1 mandarin; 1 lime; 100 g coconut oil; 80 g caster sugar; 240 g almond flour; 1 tl Nielsen Massey Madagascar bourbon vanilla extract; tl sea salt; 8 Chupa Chups lollipop fruit; 50 g Katja sour mats; 12 g edible baking flour

christmas cover recipe ice cream bomb vegan, vegan ice cream bomb with vegan ice cream, passion fruit and sour mats.

Ingredients

Kitchen Stuff

1 cling film
1 mixing bowl with silicone base Ø 22 cm
1 baking paper

Directions

Let the ice and passion fruit cubes become softer for 20 minutes outside the freezer.
Clean the mandarin and lime and grate the orange and green skin.
For the cookie, mix the coconut oil with the bastard sugar into a smooth cream with a hand mixer.
Fold the almond flour, vanilla extract, salt and citrus zest into a coarse crumbly dough. Put in the refrigerator until use.
Cover the mixing bowl with cling film. Try to get the foil as smooth as possible.
Spoon the yuzu ice cream into the bowl and make a layer in the form of a bowl of approx. 2 cm thick. The ice comes to about 2 cm below the edge of the bowl.
Slice the slightly thawed passion fruit cubes. Cover the layer of ice with this.
Sprinkle with the cookie dough and lightly press. Spoon the snow-white ice into the bowl. Push and smooth the top.
Cover with foil and put in the freezer for at least 3 hours.
Take the lollipops as a package in 2 layers of baking paper. Fold well. Use a hammer or a rolling pin to slap each lollipop and remove the sticks.
Fold well again. Give a few more ktot shards arise.
Deposit the ice bomb on a nice scale. If necessary, smooth the surface with a knife or palette knife.
Pull the sour mats into strips. Sprinkle the bombe with the lollipop cuttings, sour-frosted strips and edible flowers.