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!

 

DOUBLE CHOCOLATE ICE CREAM COOKIE SANDWICHES

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.

 

 

 

Sticky Date Puddings with Salted Caramel Sauce

Sticky Date Puddings with Salted Caramel Sauce

Sticky Date Puddings with Salted Caramel Sauce

 

These are not your average sticky date puddings. They are super moist with a lovely delicate crumb and a decadent, rich, gingerbread flavour. All of which you’d expect from a great sticky date pudding.

Unlike most sticky date puddings, however, these are dairy and gluten free and contain no refined sugar. Instead, ground almonds replace the flour, coconut oil replaces the butter and they’re sweetened entirely by dates and blackstrap molasses.

Dates and molasses are both unrefined sweeteners. Dates are a fantastic whole food sweetener full of vitamins, minerals and fibre while blackstrap molasses is the natural bi-product leftover from sugar cane crushing and also contains a number of minerals such as calcium, magnesium and iron. These two sweeteners are still forms of sugar but because they are unrefined they retain their nutritional value making them a much better choice than refined sugars that contain no nutritional value.

Lastly the salted caramel sauce is clever combination of dates, pure maple syrup, coconut milk and salt – all whipped up into a creamy sauce which doesn’t require any cooking. Simply drizzle the sauce over hot sticky date puddings and serve!

Hope you enjoy this recipe and would love to hear any questions or comments you may have in the section below. Enjoy x

 

Sticky Date Puddings with Salted Caramel Sauce

Sticky Date Puddings with Salted Caramel Sauce

Serves: 8
Prep time: 30 minutes Cook time: 40 minutes

250g dates, pitted
1 tsp baking soda
275ml boiling water
60g coconut oil, softened but still solid
100g blackstrap molasses
1/4 tsp himalayan pink salt
1/2 tsp vanilla powder or 1 tsp vanilla essence
2 eggs
180g ground almonds
1/2 tsp baking powder
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground cloves

Place the dates in a heat proof bowl, sprinkle with baking soda and pour over the boiling water. Set aside to allow the dates to soften.

Preheat the oven to 150ºC fan bake.

Prepare 8 metal pudding moulds by greasing the sides, dusting with flour of your choice (corn flour or rice flour work well, otherwise use cocoa for paleo) and place a small disc of baking paper in the bottom of each. Alternatively you can simply grease a standard non-stick muffin pan and place a small disc of baking paper in the bottom of each hole.

Place the coconut oil, molasses, salt and vanilla into a bowl and beat until well combined. Add the eggs one at a time beating well after each addition. Lastly fold in the ground almonds, baking powder and spices.

Pour the dates and their soaking water into a blender or food processor and blend briefly. You still want to have some chunks of dates but the liquid should turn a pale creamy brown. Pour the date mixture into the pudding batter and fold in until well combined.

Divide the batter evenly between the prepared pudding moulds or muffin holes and place in the centre of oven to bake for approximately 40 minutes. The puddings are ready when their tops are firm and a knife inserted into their centre comes out clean.

Remove the puddings from the oven and allow to cool a little before removing from their moulds. To serve, place a warm pudding in the centre of a serving plate and drizzle with fresh salted caramel sauce.

Salted Caramel Sauce

6 medjool dates, pitted
1/4 cup pure maple syrup
1/2 cup coconut milk
1/4 tsp himalayan pink salt
1/4 tsp vanilla powder or 1/2 tsp vanilla essence

Place all the ingredients into a high speed blender or food processor and blend until smooth. Store any leftovers in the fridge.

 

Sticky Date Puddings with Salted Caramel Sauce

 

 

Raw Chocolate Avocado Mousse

Raw Chocolate Avocado Mousse

Raw Chocolate Avocado Mousse

 

I’ve been working on this raw chocolate avocado mousse recipe for a little while now. I love the idea of a chocolate mousse that is actually good for you but which tastes just as good as the traditional egg, cream and chocolate version.

After trying out a few recipes for raw chocolate mousse I found they just didn’t taste that amazing. Many raw mousse recipes use bananas as the base which creates a good texture but they also make the mousse taste predominantly of banana. Others had a great texture but a not so great taste. It soon became my mission to create a raw chocolate mousse that actually tastes like creamy chocolate with a luscious smooth texture.

 

Raw Chocolate Avocado Mousse

 

 

I found the best base for a raw chocolate mousse was avocado. Avocados are naturally creamy from their high healthy fat content and have a relatively mild flavour which works well in this recipe. Raw cacao powder combines amazingly with avocados to create the chocolate element and together they provide a massive hit of antioxidants and dietary fibre.

I used pure maple syrup as the sweetener, the amount of which I found was proportional to how big your avocado is. Ideally start with the smaller amount of maple syrup and add more if you need it. Pure maple syrup is an unrefined sugar so it is a better alternative to standard table sugar however, it is still a form of sugar so the less the better. I have written more on maple syrup at the end of this post.

Raw cacao butter enhances the creamy chocolate flavour and texture of the mousse, as well as upping the antioxidant levels even further. If you don’t have raw cacao butter it can be substituted with cold pressed extra virgin coconut oil. Lastly, a little vanilla and sea salt rounds off the flavour and a small amount of nut milk creates the perfect consistency.

The result is an amazing tasting chocolate mousse that’s super high in nutrients and antioxidants and perfect for anyone with allergies to dairy, eggs and gluten, or just wanting a healthier dessert option. It’s super quick and easy to make, simply throw all the ingredients into a food processor or blender and pour in the melted cacao butter.

I think this might just be the perfect guilt-free dessert!

 

 

 

Raw Chocolate Avocado Mousse

 

 

Raw Chocolate Avocado Mousse

Serves 4
Prep: 15 minutes

1 large ripe avocado
5 Tbsp raw cacao powder
5-7 Tbsp pure maple syrup
1 Tbsp almond milk (or milk of your choice)
1 tsp vanilla powder
2 pinches of himalayan pink salt (or sea salt)
2 Tbsp raw cacao butter (or cold pressed extra virgin coconut oil)

Gently melt the cacao butter in a heatproof bowl set over a small pan of steaming water e.g. bring the water to the boil then turn off the heat and place the bowl of cacao butter on top. This ensures the temperature of the cacao butter doesn’t go above  47ºC and all its antioxidants are preserved.

Place the avocado (peeled and stone removed) in a food processor along with the cacao powder, maple syrup, almond milk, vanilla and salt and blend until smooth. Slowly add the melted cacao butter with the motor running until it is all incorporated. Spoon the mousse into serving dishes, cover and place in the fridge to chill. To serve, crush freeze dried raspberries over the tops and sprinkle a few raw cacao nibs. These will keep covered in the fridge for 3-4 days.

 

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Raw Chocolate Avocado Mousse

 

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