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Preheat your oven to 180°C and line 2 large baking trays.
Combine the oats, flour, coconut, and sugar in a large mixing bowl. Ensure there are no sugar or flour lumps.
In a small saucepan, combine the oil and maple syrup. Stir over medium heat until it starts to bubble. Turn off the heat and add in the baking soda. Stir. It will bubble up slightly.
Pour the oil mixture into the dry ingredients mixture and stir to evenly combine. If the mixture looks a little dry, add in the water a tablespoon at a time.
Roll and press the mixture into 20g balls (roughly 1 heaped tbsp). Use the same cookie cutter you intend to use to cut out your ice cream rounds. This ensures your cookies are the same size as your ice cream.
Bake for 10 -13 minutes or until the cookies have been lightly browned. Remove from the oven and allow to cool on the pans until fully cooled and hardened.
Scoop out your desired amount of softened ice cream onto a baking pan and smooth out to create one even layer of ice cream (approx. 2cm tall). Place it into the freezer for a few hours until it has firmed up again.
Use the cookie cutter that you used to help shape your cookies to cut out rounds of ice cream. Place back into the freezer if necessary. Otherwise, sandwich one round of ice cream between two cookies.
Repeat until you have your desired amount or have used up all your ice cream.
Place back into the freezer until you are ready to eat it. Enjoy!
Find the original recipe post here on Fliskes Food Studio
