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.




Raw Blackcurrant and Coconut Ice Cream Slice (Nut Free)

Raw Blackcurrant and Coconut Ice Cream Slice (Nut Free)

Raw Blackcurrant and Coconut Ice Cream Slice (Nut Free)



This raw blackcurrant and coconut ice cream slice reminds me of the berry ripple ice creams we used to have a kids. Of course this version is dairy, gluten and refined sugar free, and packed with a whole lot of beneficial nutrients!

A nut free raw dessert has been on my creation list for a while as I know not everyone can tolerate nuts. Plus, sometimes a nut based raw dessert can feel a little heavy, especially in warmer weather.

However, there’s a reason most raw desserts are created from a base of cashew nuts. Soaked cashews create the perfect creamy filling and have a mild flavour that combines with almost anything.

Fresh young coconut flesh is another great ingredient for creating beautiful creamy raw desserts. However, sourcing and opening fresh coconuts is not the easiest thing and can put the majority of people off a recipe. Not to mention the last time I opened a fresh coconut, I broke my tool and discovered it wasn’t a fresh young coconut after all. It had hardly any flesh and the water was a strange pink colour. (If anyone knows where to source good young coconuts in NZ please let me know!).

So in order to make a raw dessert without young coconut flesh, cashews, or any nuts for that matter, it becomes a balancing act to get the right consistency. Too much water and you end up with a very icy, hard dessert. Too much fat creates an almost chalky texture, and too much sugar can result in it not setting.

We now have a freezer full of semi-edible blackcurrant desserts, BUT I did eventually find a winning combination.

The ice cream filling is made from a base of coconut milk. Blackcurrant powder gives it a vibrant purple colour, tangy berry flavour and also serves to thicken it. Coconut oil and cacao butter are the setting agents. I used rice syrup to sweeten it, but for a sweeter dessert you can also use pure maple syrup or raw honey. The sweetener also serves to soften the ice cream and make it less icy.

I chose blackcurrants for the flavour of this ice cream because they’re packed with two of natures most powerful antioxidants: vitamin C and anthocyanins. The latter are responsible for their purple colour. Antioxidants help protect your cells from the harmful effects of free radicals, and have many many health benefits (just hit up google for a full list!).

That said, you could equally use any freeze dried fruit powder for this dessert, and get an equally delicious result.


I hope you love this recipe and if you share any pictures on social media tag me on Instagram
or @swoonfood on facebook, so I can come and admire them. Enjoy!





Raw Blackcurrant and Coconut Ice Cream Slice (Nut Free)



Raw Blackcurrant and Coconut Ice Cream Slice (Nut Free)

Makes: 8 slices/ 10cm x 25cm loaf tin
Prep time: 30 minutes Chill time: 1 hour

1/2 cup desiccated coconut
1/2 cup sunflower or pumpkin seeds
1/2 tsp cinnamon
pinch pink Himalayan salt
2 Tbsp rice syrup or 4 medjool dates
2 Tbsp coconut oil, gently melted

1 1/2 cups coconut milk
1/2 cup coconut yoghurt
1/2 cup coconut oil, gently melted
1/2 cup rice syrup, pure maple syrup or raw honey
30g freeze dried blackcurrant powder (I used ViBERi)
2 Tbsp cacao butter, gently melted
3 Tbsp lemon juice
1/4 tsp vanilla powder
1/4 tsp pink Himalayan salt

To Serve
Edible flowers
Freeze dried blackcurrants (I used ViBERi RUBY, CACAO & Original in the photographs)

Prepare a small loaf tin approximately 10cm x 25cm loaf tin by lining with a double layer of cling film.

To gently melt the coconut oil place in a heat proof bowl set over a pan of steaming water with the heat turned off. This ensures it doesn’t go above 46ºC and remains in it’s raw state.

To prepare the base, place the coconut and seeds in a food processor and blend until they resemble breadcrumbs. Add the rice syrup and coconut oil and blend until well combined. Press the base mixture evenly into the bottom of the prepared tin. Place the tin in the freezer to chill.

To make the filling, gently melt the coconut oil and cacao butter as per the instructions above.

Place all the ingredients and 10g of the blackcurrant powder into a high speed blender. Blend until well combined. Pour half the mixture into the prepared tin. Add the remaining blackcurrant powder to the remaining mixture and blend to combine. Pour the darker blackcurrant layer into the tin in a swirly fashion, then use a spoon to fold it in further and create a swirly design. Note, if you don’t want a two tone dessert simply add all the blackcurrant powder at the beginning.

Place the tin into the freezer to set for a minimum of 1 hour or overnight. Remove the slice from the freeze at least half an hour before serving to allow it to come to a nice consistency. Lift the ice cream out of the tin using the overhanging clingfilm, place on a chopping board and peel the clingfilm away from the sides. Warm a large sharp knife under a hot tap and dry well before slicing. Warming the knife ensures you get nice smooth slices.

Place ice cream slices on a serving plates and sprinkle with freeze dried blackcurrants and edible flowers if desired.

This raw blackcurrant ice cream slice will keep in a sealed container in the freezer for up to 2 months.


Raw Blackcurrant and Coconut Ice Cream Slice (Nut Free)