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.




Spiced Cardamom Pepper Cookies – Flourless, Dairy & Refined Sugar Free

Spiced Cardamom Pepper Cookies – Flourless, Dairy & Refined Sugar Free

Cardamom Pepper Cookies


Creating A Healthier Flourless Cookie

There’s nothing like a serious cookie craving to spur on the creation of a new cookie, which is exactly how these Cardamom Pepper Cookies came to be.

I wanted a cookie that was so delicious it felt like a treat, but also semi-healthy with no butter, flour or refined sugar. I’ve created cookie recipes in the past with similar intentions, such as these Ginger Coconut Cookies and these Christmas Spice Cookies, but I wanted to take these cookies one step further by forgoing refined flour completely and replacing it with ground almonds.

Almonds are a great source of vitamins A & E, phosphorus, potassium, essential fatty acids and fibre, and most importantly in this case, plant protein and fibre.

When you’re eating something with sugar in it such as a cookie, it’s best to combine it with some form of protein and/or fibre. Protein and fibre slow down the absorption of sugar into the blood stream which in turn helps prevent any unwanted blood sugar spikes.


The Secret To Using Ground Almonds In Cookies

When I first made these cookies I didn’t quite have enough ground almonds for my recipe, but I did have whole almonds. So I decided to make up the difference by grinding my whole almonds into almond meal.

I was surprised to discover when I made the same recipe again using solely store bought ground almonds, and then solely almonds I ground myself, I couldn’t reproduce the same delicious cookie.

After some thought I realised this was because store bought ground almonds are ground much finer than what I could achieve in my food processor at home, and as such are more similar to a traditional flour. By combining the finely ground store bought almonds with my slightly chunkier home-ground almonds the cookie came out with a much better texture.

So to ensure you get the BEST results for these Cardamom Pepper Cookies, be sure to follow the recipe and use a combination of store bought ground almonds and almonds you blend yourself.


The Best Unrefined Sweetener For Cookies

When choosing a sweetener for these cookies (and baking in general), I look to unrefined sugars such as coconut sugar, coconut nectar, rice syrup or pure maple syrup, as these have a lower glycemic index than refined sugar.

Another benefit of unrefined sugars is they haven’t gone through an intensive refining process so they retain a lot more of their minerals and antioxidants such as calcium, potassium, iron, manganese and zinc, unlike refined white sugar which is simply empty calories. 

An even better choice of sweetener (if you’re able to incorporate it into what you’re making), is a whole food sweetener such as dates or fruit. Whole food sweeteners are ingredients in their original “whole” form and therefore contain all their inherent nutrients as well as dietary fibre, which is fantastic for slowing down the absorption of sugars into the bloodstream.

Of course it’s worth remembering, unrefined sugars and whole food sweeteners are still forms of sugar and as such theu should still be used and eaten in moderation. 

For these Cardamom Pepper Cookies, in order to create a good texture the best choice of sweetener was coconut sugar because of its dry, granular form.


How To Spice Up Your Cookies

At the last minute I decided to keep things interesting by adding in couple of spices. These turned out to be cardamom and black pepper and I wasn’t too sure if this combination was going to work, but the result was surprisingly delicious!

Rest assured the pepper flavour is very mild in these cookies, so if you’re unsure I encourage you to give it a try. But if pepper in a cookie sounds absolutely terrible to you, then by all means leave it out. Likewise with the cardamon, as these cookies are just as delicious with a simple teaspoon of vanilla powder.

Like most Swoon Food recipes these Cardamom Pepper Cookies can be whipped up in a matter of minutes, the recipe makes 20 large, chewy or crunchy cookies (depending on how long you cook them for), and they will 100% satisfy even the strongest cookie craving!



Cardamom Pepper Cookies


I’d love to hear from you if you make these cookies! Leave a comment below, and be sure to tag your pictures #swoonfood on Instagram or facebook.


Cardamom Pepper Cookies

Makes:  20 cookies
Prep time: 10 minutes  Bake time: 15-20 minutes

100g almonds whole
100g ground almonds (store bought)
100g coconut sugar
1 1/2 tsp ground cardamom
1 tsp baking powder
1/4 tsp himalayan pink salt
1/4 tsp ground black pepper
80g coconut oil, melted
1 egg

Preheat the oven to 160ºC fan bake and line two baking sheets with silicone baking mats or baking paper.

To melt the coconut oil place it in a bowl set over a pan of steaming water. It doesn’t matter too much about keeping the temperature of the coconut oil low for this recipe as you’ll be baking the cookies in a hot oven.

Grind the whole almonds by placing them in a food processor and blend until they resemble bread crumbs, a few coarser bits are fine. If you don’t have a food processor then you can just buy all your almonds ready ground, however, the results might be slighly different to the cookies pictured (as discussed in the blog post above).

Combine the two quantities of ground almonds, coconut sugar, cardamom, salt, pepper and baking powder in a bowl. Stir in the melted coconut oil followed by the egg.

Roll spoonfuls of cookie mixture into rough balls and place on the prepared baking trays about 10cm apart to allow for spreading. Press the balls down and form into a round cookie shape. You should get about 20 cookies.

Place the cookies into the centre of the oven and bake for 15 – 20 minutes. The cookies are ready when they have risen and formed a soft crust, and turned a slightly darker golden brown. They will be slightly soft to touch when you first take them out but should harden up as they cool, although will still remain chewy. If you prefer a softer cookie simply take them out a little early and they will stay soft & chewy.

These cardamom pepper cookies will stay fresh for up to 2 weeks in a sealed container.


Cardamom Pepper Cookies


Easy Ginger Coconut Cookies – A Healthy Gluten Free/Vegan ANZAC Biscuit Recipe

Easy Ginger Coconut Cookies – A Healthy Gluten Free/Vegan ANZAC Biscuit Recipe

Ginger Coconut Cookies


Creating The Perfect Gluten & Dairy Free ANZAC Cookie

Over the summer these Ginger Coconut Cookies have been a pantry staple as I worked on perfecting the ultimate vegan ginger cookie recipe.

My goal was to create a crunchy ANZAC style cookie without any gluten, dairy or refined sugar – that still tasted just as good as the original!

This turned out to be harder than I thought. Banana for example, does not make a good sweetener for cookies unless you’re looking for a very cakey, soft cookie. Coconut flour doesn’t work either as it makes them extremely dry and crumbly.

Four batches (and a lot of cookie eating) later, I finally have a recipe that fits the bill!


Ginger Coconut Cookies


Substituting Ingredients

For these winning Ginger Coconut Cookies I replaced refined sugar with coconut sugar and a little pure maple syrup, both of which have a lower glycemic index than standard sugar.

ANZAC cookies naturally contain no eggs, so I replaced the butter with coconut oil to make them vegan, which also means you can legit eat the cookie dough raw!

Instead of oats and flour I used dried coconut, buckwheat and brown rice flour to ensure these cookies are also gluten free.


Choose Your Texture With The Cooking Time

The texture of these cookies is entirely in your hands!

If you love a chewy, caramel flavoured cookie, bake them for the minimum 15 minutes. But if you like your cookie with a bit more crunch, leave them in the oven for another 5-10 minutes and you’ll have a lovely crisp ginger cookie.


Ginger Coconut Cookies


I hope you love these cookies as much as I do, leave me a comment below and be sure to tag your pictures #swoonfood on Instagram or facebook.



Ginger Coconut Cookies (Vegan/Gluten Free ANZAC Biscuits)

Makes:  20 cookies
Prep time: 10 minutes  Bake time: 15-20 minutes

100g coconut oil
1 cup coconut sugar
1/2 cup desiccated coconut
1/2 cup thread coconut
1/2 cup buckwheat flour
1/2 cup brown rice flour
2 tsp ground ginger
pinch himalayan rock salt
1Tbsp pure maple syrup
1 tsp baking soda
2 Tbsp boiling water

Preheat the oven to 170ºC and line two baking trays with baking paper or silicone baking sheets.

If you’e making these in summer your coconut oil will already be soft and ready to use. If not, gently melt the coconut oil.

Combine the coconut oil with the coconut sugar in a large mixing bowl. Add the buckwheat and brown rice flours, ginger and salt, and stir to combine.

Mix the baking soda with the boiling water in a small bowl, add the maple syrup and combine with the dry mixture stirring well.

Shape the mixture into small balls and press into a flat cookie shape on the lined trays. Leave approximately 5 cm between each cookie to allow for spreading. Bake for 15 minutes if you’re after a chewy cookie or 20-25 minutes if you prefer them crunchy.

Store the cookies in an airtight container for up to 2 weeks, or the freezer for 1 month.


Ginger Coconut Cookies

Chocolate Hazelnut Cookies

Chocolate Hazelnut Cookies

Chocolate Hazelnut cookies


These chocolate hazelnut cookies were a request from my sister and are inspired by the amazing Little Bird Unbakery. All their food is raw and organic, and their cakes are made without dairy, gluten, sugar or soy, so they are THE ultimate guilt free treat.

In particular, they make a raw organic chocolate hazelnut cookie that is essentially like a decadent breakfast cookie. It’s quite a soft cookie filled with oats and hazelnuts and just a little sweetness, so you feel super healthy eating them even when you come across a chunk of dark chocolate.

My interpretation of this chocolate hazelnut cookie is lightly baked because I don’t own a dehydrator (yet!), however, they contain no dairy, gluten or refined sugar, and are full of whole food goodness in the form of hazelnuts, oats, coconut and apple. The recipe below makes approximately 12 large, soft, moist cookies. Enjoy!



Chocolate Hazelnut cookies


Chocolate Hazelnut Cookies

100g rolled oats
50g thread coconut
50g desiccated coconut
70g hazelnuts
20g coconut sugar
pinch of himalayan pink salt
100g dark chocolate (I used 72% cacao with no milk products)
250g apple purée (see note below)
1 Tbsp maple syrup
50g coconut oil

Preheat oven to 160°C fan bake, and line two oven trays with baking paper or silicone mats.

Finely chop the hazelnuts (or blend in a food processor) until they resemble coarse breadcrumbs and place in a bowl along with the oats, dried coconuts, coconut sugar and salt. Roughly chop the dark chocolate into bite size chunks, add to the dry ingredients and stir to combine.

Gently melt the coconut oil over low heat and add to the mixture along with the apple purée and maple syrup, and stir well. The mixture should come together and be slightly sticky. Place tablespoons of the mixture onto the prepared trays and press lightly into shape.

Bake in preheated oven for approximately 25 minutes or until the cookies are lightly golden. Cool on a rack and then store the chocolate hazelnut cookies in a sealed container for up to 5 days.

Apple purée note:
Either make your own by placing peeled, chopped apples into a pan with a little water and bring to the boil. Simmer until soft and then blend. Or use a good canned apple purée with no sugar or additives e.g. Delish brand.


Chocolate Hazelnut cookies