Cookies: Preheat oven to 350 degrees F and spray a cookie sheet with oil In a large bowl combine flour, date sugar and cinnamon. In a medium size bowl combine oats and baking soda. Add the hot water to the oats stirring well. Add the oil and vanilla to oat mixture and stir to combine. Pour the oat mixture into the flour mixture and stir well, then fold in the carob or chocolate chips and the chopped walnuts. Drop rounded teaspoons of dough onto the cookie sheet and flatten with a fork. Bake for 15 minutes. Remove from oven and cool before moving to a wire rack. When cool place half the cookies upside onto two 9 x 13 casserole pans. Spoon ice cream onto each half and cover with another cookie. When done cover the casserole with a lid and place in the freezer for 24 hours. Coconut Milk Ice Cream In a small bowl whisk together 1/4 cup soy milk with arrow powder until smooth. Set aside. pour next three ingredients into a small-medium saucepan, stir to combine and add optional cinnamon stick halves With a sharp knife slit the vanilla bean lengthwise. Using the tip of the knife scrape out seeds into the milk mixture. Place over medium heat and bring just to a boil. Remove from heat and quickly whisk in soy milk-arrowroot mixture until very smooth. Add vanilla extract. Allow to cool to room temperature. Whisk again if lumps remain and then cover and refrigerate for several hours. Freeze according to your ice cream maker’s instructions.
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|Serving Size: 1 Serving (98g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 202 (71%)|
|Amt Per Serving||% DV|
|Total Fat 22.5g||30 %|
|Saturated Fat 15.2g||76 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 40.7mg||13 %|
|Sodium 117.7mg||4 %|
|Potassium 167.1mg||4 %|
|Total Carbohydrate 18.3g||5 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 15.5g|
|Protein 4.3g||6 %|
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Calories per serving: 285
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