Strawberry Ice Cream Sandwich, Gluten-free, dairy-free, Cuisine l’Angélique

Ingredients

• 140 g (1 cup) all-purpose flour
• 45 g (1/2 cup) cocoa
• 7.5 ml (1 1/2 tsps) baking powder
• 1 ml (1/4 tsp) salt
• 65 g (1/3 cup) light olive oil
• 110 g (1/2 cup) cane sugar
• 2 eggs*
• 5 ml (1 tsp) vanilla extract
• 750 ml (3 cups) sliced fresh strawberries
• 400 ml canned coconut milk
• 250 ml (1 cup) plant-based milk substitute
• 5 ml (1 tsp) guar gum***
• 105 grams (1/3 cup) maple syrup
• 1 vanilla bean, scraped