Double Chocolate Ice Cream Cookie Sandwiches

Double Chocolate Ice Cream Cookie Sandwiches


These double chocolate ice cream cookie sandwiches have been on my to-do list forever!

I’ve seen so many mouthwatering versions on social media that I was inspired to create my own Swoon Food version, i.e. dairy, gluten/grain free, and low in sugars.

After trialling a spiced cookie version on Christmas day I decided chocolate cookies were definitely the way to go. If you’re going to do it, you might as well go the full way – right?!

I based the chocolate cookies off my Oreo cookie recipe from many moons ago. They’re a delicious, dark chocolate flavoured cookie, that stays nice and flat after baking,  so are perfect for sandwiching ice cream together.

This new version, however, is much lower in sugars and uses raw cacao powder instead of dutch process cocoa. The reason I used dutch process cocoa in the original Oreo cookie recipe was the achieve the classic, dark Oreo colour. Unfortunately,  dutch process cocoa powder loses much of it’s nutrients in the processing, so raw cacao powder is the healthier choice. To read more about why raw cacao is so good for you, check out this raw chocolate brownie mousse cake post.

Raw cacao does creates quite a rich, decadent cookie though, so if you’re making these for kiddies either sub out some of the raw cacao powder for more flour, or use regular cocoa powder instead.



There’s a trick to making ice cream cookie sandwiches that don’t immediately melt in your hand – which I learnt the hard way!

Instead of scooping ice cream straight from the tub and squishing between cookies (unless you uber messy is your thing!), the best way is to prep your ice cream ahead of time. 

All you need to do is allow a tub of ice cream to soften, spread it into a brownie pan and allow to set. When firm, cut rounds using the same cookie cutter as your cookies, sandwich the ice cream round between two cookies and return to the freezer to allow it to set. The key is to make sure the chocolate cookie is the same temperature as the ice cream so that the ice cream doesn’t melt before you get a chance to eat it!



And that’s it! Super easy.

You could, of course, get all fancy and roll the sides of the ice cream cookie sandwiches in toppings such a coconut, chocolate chips or freeze dried raspberries. But if you’re anything like me, you’ll probably want to eat them well before any of that!

And because these double chocolate ice cream cookie sandwiches are stored in the freezer, there’s a chance you might just forget about them. This means one day when you’re looking for a sweet treat you’ll find a happy surprise waiting for you…

Ok, who am I kidding. These are seriously good so you’re going probably going to eat them in one sitting, but they’re worth it!


If you make these double chocolate ice cream cookie sandwiches, let me know!

Leave a comment below, and be sure to tag your pictures #swoonfood on Instagram or facebook. Enjoy!



Makes: Approximately 10 medium or 16 small ice cream cookie sandwiches
Prep time: 30 minutes

Chocolate Cookies

100g coconut oil, melted
120g coconut sugar
60g ground almonds/almond meal
60g buckwheat flour (or rice flour)
60g raw cacao powder (dutch cocoa powder for a milder flavour)
1 tsp baking powder
1 tsp vanilla
pinch pink Himalayan salt
1 egg or egg substitute/flax egg 
1 Tbsp rice syrup or pure maple syrup

Ice Cream

A tub or two of your favourite ice cream (I used Duck Island’s Salted Chocolate Brownie & Little Islands Coconut Caramel – both dairy free/vegan)


To get the best looking ice cream sandwiches that don’t melt in your hand, you need to prep the ice cream first. Leave it out at room temperature for 20 minutes or so until soft, then spread it into a lined brownie tray. You want it to be quite thick, around 1 inch, then place in the freezer to set. Once set, use a cookie cutter to cut out rounds of ice cream, place them on a tray then back in the freezer until you’re ready to use them. The ice cream off cuts can either be refrozen and used to make more rounds, or put back in the tub for another day.

To make the cookies, place all dry ingredients into a bowl and mix well. Make a well in the centre and add the egg, vanilla and cooled, melted coconut oil. Stir well to combine.

You’ll have quite a sticky dough so place it between two sheets of baking paper and roll it out to approximately 5mm thickness. Place in the fridge to chill 10 mins or so, until firm.

Preheat your oven to 180ºC fan bake.

Remove the sheet of dough from the fridge and peel off the top paper. Use a cookie cutter to cut out circles and place them on a lined baking sheet. If the cut cookies start to get too soft place them in the fridge to firm up again before baking.

Bake the cookies in the centre of the oven for 8 minutes, or until cookies are just firm to touch. Remove from the oven and allow the cookies to cool on the tray before transferring to a sealed container if you doh’t plan to use them straight away.

To assemble the cookie sandwiches:

Remove the ice cream round from the freezer and sandwich a chocolate cookie on either side. Place the ice cream cookie sandwiches back on the tray and into the freezer to set again. When the cookies are chilled they’re ready to be served.




Red Velvet Latté

Red Velvet Latté

Red Velvet Latte


If you’ve been following me for a while you’ll know I have a long standing love affair with chai latté’s. This led me to make my own low sugar, spicy chai syrup here. Then after detoxing from sugar, I went one step further and created my own sugar free spice mix, which I can often be seen stashing at our local cafe.

But I have a confession. I’ve been cheating on chai lately with a new love… the red velvet latté.

I can’t get enough of these pretty pink, beetroot based drinks which have been popping up at all the cool café’s the last few months. They range from being sweet and fruity made with beetroot, blueberries and raspberries, to dark and chocolatey with raw cacao.

You can even buy red velvet mix to make your own latté’s at home, which I of course did. But after plowing through one of these particularly delicious (and pricey) mixes in just a few days, I was spurred on to create my own blend.


Red Velvet Latte


“Red velvet” in the foodie world traditionally referred to a type of dark chocolate cake with a hint of red in the crumb. So not surprisingly, the best red velvet latté’s I’ve tasted have also had a raw cacao and beetroot base. The sweetness of the beetroot balances out the bitterness of the raw cacao, creating a rich chocolate drink with a pink hue. So when making up my own blend I used this combination with a little vanilla and cinnamon for extra flavour – and that was it!

I love that this red velvet mix not only tastes delicious, but is also ridiculously good for you too. Beetroot is amazing for detoxification, it contains powerful antioxidants, particularly vitamin C, and is great for boosting energy and stamina. It’s a source of fibre, essential minerals like manganese and potassium, and the B vitamin folate.

Raw cacao is also an amazing source of antioxidants due to it’s high flavonoid content. Flavonoids are plant based compounds that provide immune system support, neutralise free radicals, lower blood pressure and LDL cholesterol and are anti-inflammatory. Raw cacao is also good source of iron, calcium, magnesium, and feel good neurotransmitters.

This red velvet blend can be made into a warm or chilled drink, and can also be a delicious addition to smoothies or baking. I find this blend sweet enough on it’s own, but for a slightly sweeter option simply add a teaspoon of raw honey or rice syrup. Enjoy.



Red Velvet Latte


Red Velvet Blend

Makes: 1 small jar
Prep time: 5 minutes

1 Tbsp beetroot powder
5 Tbsp raw cacao powder
2 tsp cinnamon powder
1/4 tsp vanilla powder

Combine all the powders in a small bowl, stir gently to combine then transfer to a clean jar. Store at room temperature.

Red Velvet Latté

Makes: 1 latté
Prep time: 5 minutes

250ml almond milk (or nut/seed milk of choice)
2 tsp red velvet blend
1 tsp raw honey or rice syrup (optional)

Heat the milk on the stove top or in a milk frother until steaming. Place two teaspoons of the red velvet blend into a large cup or mug, add a little warmed milk and mix to a paste. Add the remaining steamed milk and stir to combine, adding sweetener at this point if using. Serve warm with a sprinkle of red velvet blend over top.

Note: to make this latté sugar free choose or make an unsweetened nut or seed milk. My favourite is Pacific Harvest which is also organic and activated.

Iced Red Velvet Drink

Makes: 1 serving
Prep time: 5 minutes

250ml almond milk (or nut/seed milk of choice)
2 tsp red velvet blend
1 tsp raw honey or rice syrup (optional)
1 handful ice

Place all the ingredients into a high speed blender and blend on high until well combined. Pour into a large serving glass and drink.


Red Velvet Latte