"Maxibon" of cream with chocolate chips 🤩🍫🍦.

👉🏼 Steps to follow to make the cookies: 1️⃣ Grind the almonds (as much as possible) until they are like flour. 2️⃣ Mix all the ingredients manually. Divide the dough into 2 balls. 3️⃣ Stretch each ball between two vegetable papers and cut the dough in the shape of rectangular cookies (or the shape you want). 4️⃣ Bake the cookies at 180 degrees between 10 and 12 minutes (be careful that they burn easily😅). And let them cool completely.

Cookies ready! ☺️ 💡If you have leftover cookie dough you can crumble it and bake it anyway (you'll be left with a cookie dough to add to your yogurt with fruit or whatever you like🤩).

👉🏼 Steps to follow to make the ice cream: * It is important that the cream is cold (cool a couple of hours before in the refrigerator). 1️⃣ Transfer the cream to a bowl (if it is cold also better) and beat gently with a whisk for about 30 seconds (it does not have to be stiff, just stop being liquid at all). 2️⃣ Add the date paste and the vanilla drops and beat again with the whisk until it is well integrated. 3️⃣ Add the chopped chocolate and mix. 4️⃣ Transfer the mixture to a rectangular tupperware with parchment paper so that it can be unmolded later. 5️⃣ Freeze for at least 4 hours. 6️⃣ Unmold from the tupper and cut the ice cream into the same shape as the cookies.

Whip the ice cream and cover to taste 🤩.

Cover half of the ice cream with the topping (melted chocolate + coconut oil) to make it look like a maxibon 🤩🤩🤩🤩.

👉🏼 Depending on the tupper you use to freeze the ice cream, it will be one thickness or another (keep this in mind).

👉🏼Ingredientes of the oatmeal cookies (the ones in the photo): 👉🏼 The ice cream ingredients are just whipping cream, the chocolate chips and vanilla flavoring, and sweetener to taste 🤩