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 Passionfruit Cupcakes with Pink Dragon Fruit Frosting

Raw Passionfruit Cupcakes with Pink Dragon Fruit Frosting

Raw Passionfruit Cupcakes with Pink Dragon Fruit Frosting


It was my birthday last week and IF I’d made myself a birthday cake, it would have been these raw passionfruit cupcakes. Instead, we ended up eating out almost the entire week as we also had three other birthdays to celebrate, annnd I might have had the odd dessert or two. But now that all the celebrating is over it’s back to much healthier, low sugar, desserts like these here cupcakes.

Passionfruit is one of my all time favourite fruits. I would even go as far to say it’s my favourite…if it wasn’t for feijoa’s… and fresh raspberries. Of course, these are all very seasonal fruit so perhaps that’s why I love them so much. Nothing like a little scarcity to make the heart grow fonder.


Raw Passionfruit Cupcakes with Pink Dragon Fruit Frosting


These raw passionfruit cupcakes are the perfect combination of creamy cashews and tangy passionfruit, while the richness of the chocolate, brazil nut and coconut base provides a beautiful contrast.

If you don’t have passionfruit in season and you can’t get your hands on any frozen passionfruit pulp, you could substitute in raspberries for a similar tangy flavour.

Even though these cupcakes might look a little bit fancy, the recipe is truly quite simple. The frosting is simply chilled filling piped on top, so there are actually only two components you need to make: the chocolate base and the filling.

For decoration you can great creative and use a dusting of superfood powder such a pink pitaya, rose, blue pea or matcha. I’m loving the little white flowers from basil blossoms at the moment (plus we have a ginormous basil plant that’s gone to seed, providing me an endless supply!). But you could use any edible flowers that are available to you.

These raw cupcakes are perfect for a celebration or simply a nutrient dense little treat. If you make them I hope you love them too, and be sure to come back and tell me what you think! Enjoy.


Raw Passionfruit Cupcakes with Pink Dragon Fruit Frosting


Raw Passionfruit Cupcakes with Pink Dragon Fruit Frosting

Makes: 6 standard sized cupcakes
Prep time: 1 hour Soaking time: 2 to 4 hours Chill time: 2 to 3 hours

Chocolate Biscuit Base
1/2 cup desiccated coconut
1/2 cup raw brazil nuts
4 Tbsp raw cacao powder
1/2 tsp vanilla powder or essence
pinch pink Himalayan salt
5 medjool dates, pits removed
1 Tbsp coconut oil

Passionfruit Cheesecake Filling & Frosting
2 cups cashews, soaked
1 cup passionfruit pulp (fresh or frozen – approx. 12 fresh passionfruit)
1/2 cup coconut milk (or nut milk of choice)
1/3 cup rice syrup (or pure maple syrup)
2 Tbsp lemon juice
pinch Himalayan pink salt
1/2 cup coconut oil
2  tsp pink pitaya powder (dragon fruit) to colour the frosting

Superfood powders e.g. pitaya, rose, beetroot, blue pea, matcha
Freeze dried fruits e.g. mandarin, lychee, raspberries
Edible flowers e.g. viola, pansy, lavender, chive blossom, basil blossom, rose petals

Prep Ahead: Soak the cashews for the passionfruit frosting by placing them in a bowl, cover with filtered water and leave to stand for 2 to 4 hours. Drain off the water and rinse well. This can be done ahead of time and the cashews stored in the fridge for up 2 days until needed.

Biscuit Base: Gently melt the coconut oil by placing it in a heatproof 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). Place the desiccated coconut, brazil nuts, raw cacao, vanilla and salt into a food processor and blend until the mixture resembles crumbs. Add the dates (ensuring pits removed) and blend until well combined. Add the melted coconut oil with the motor is running. Press the base mixture evenly into either a 6 hole silicone cupcake mould, or 6 cling film lined holes of a standard cupcake tin. Place in the fridge for at least half an hour to firm up.

Filling/Frosting: Gently melt the coconut oil using the method above. Place the soaked and drained cashews into a high speed blender with the passionfruit, coconut milk, rice syrup, lemon juice and salt. Blend until super smooth and creamy. Add the melted coconut oil gradually through the top of the blender with the motor running until well combined and smooth. Pour half the mixture onto the prepared bases and return to the freezer to set.

Add the pink pitaya powder to the remainder of the filling mix until you reach your desired frosting colour. Transfer this frosting to a bowl and place into the fridge or freezer to firm up. You’re looking for a thick consistency that holds it’s shape when piped.

Dust the tops of the cupcakes with a superfood powder of your choice if desired (I used misty day plant potions pretty brew which is a rose based powder). Transfer the frosting to a piping bag with a fluted nozzle and pipe pretty swirls on top.

Decorate: Finish off by dusting with extra superfood powder, freeze dried fruits and edible flowers if desired.

These raw passionfruit cupcakes will keep in a sealed contained in the fridge for up to 5 days, or in the freezer for one month.





Raw Passionfruit Cupcakes with Pink Dragon Fruit Frosting