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 Basil Zoodles with Black Olives, Tomatoes and Spicy Cashews

Raw Basil Zoodles with Black Olives, Tomatoes and Spicy Cashews

Raw Basil Zoodles with Black Olives, Tomatoes and Spicy Cashews


The inspiration for these raw basil zoodles with black olives, tomatoes and spicy cashews came from one of my local raw food cafes.

This dish reminds me of a creamy Italian linguini, loaded with olives, tomatoes and basil, with hints of parmesan cheese. Not something I’d usually eat, but this version is completely dairy, gluten and sugar free, and being raw means it’s super charged with heaps of nutrients!

What I especially love about this dish is, while it might look like it takes a lot of time and effort to make, that couldn’t be any further from the truth.

The hardest part of the recipe is thinking ahead and putting the cashews and sunflower seeds on to soak for the sauce. Once they’re ready, it’s just a matter of throwing the rest of the sauce ingredients into the blender and whizzing it into a smooth basil sauce.


Raw Basil Zoodles with Black Olives, Tomatoes & Spicy Cashews


To create the zoodles (zucchini noodles) you’ll need a spiralizer which you can pick up for around $20 on amazon. Alternatively, if a spiralizer is not something you can get your hands on, you could substitute for another type of plant based noodle such as black bean, adzuki or edamame. Cook them as per the packet instructions and then proceed with the recipe from there.

When you have your noodles ready, simply combine with the basil sauce, tomatoes, olives and cashews… and you’re done!

Zucchini’s are full of nutrients, very low in calories and very filling, especially when eaten raw. So this dish will satisfy even the hungriest raw food sceptic! If the idea of a completely raw meal sends shivers down your spine (maybe you’re in the depths of winter…) then you can also gently heat this dish and serve warm for an equally delicious meal.

These basil zoodles are great for lunch or dinner, make a an ideal packed lunch and will last in the fridge for up to 2 days. Hope you give this one a try and let me know what you think in the comments below! Enjoy!


Raw Basil Zoodles with Black Olives, Tomatoes and Spicy Cashews


Raw Basil Zoodles with Black Olives, Tomatoes and Spicy Cashews

Serves: 6
Prep time: 30 minutes Soaking time: 4 hours

500g (approx 4) zucchini
250g (1 punnet) cherry tomatoes, halved
250g pitted black olives

Basil Sauce:

1/4 cup cashew nuts, soaked 4 hours
1/4 cup sunflower seeds, soaked 4 hours
1/2 cup filtered water
1 Tbsp fresh lemon juice
2 tsp nutritional yeast
1/2 tsp pink Himalayan salt
1 handful fresh basil leaves

Spicy Cashews:

1 cup cashews
1/2 tsp cayenne pepper
1/2 tsp paprika

Prep ahead by soaking the cashews and sunflowers seeds by placing them in a bowl and cover with filtered water. Leave to stand for 4 hours, drain and rinse well. Place them in a high speed blender or good food processor along with the rest of the sauce ingredients and blend until smooth. Taste for flavour and if necessary add a little more lemon juice or salt according to preference.

To make the spicy cashews, preheat the oven to 160ºC. Place the cashews on a lined baking tray and sprinkle with spices. Place try in the centre of the oven and roast until just lightly browned, approximately 10 minutes. Remove from oven and allow to cool.

To make the zucchini noodles use a spiralizer to turn them into zoodles. Place them in a large bowl and combine with the basil sauce. If the zoodles are really long you may want to cut them with scissors so they’re easier to eat. Add the cherry tomatoes, olives and cashews to the bowl and stir to combine.

Serve piled high on serving plates with some freshly ground pepper and a sprig of basil. The basil zoodles will keep fresh in the fridge for up to 2 days.


Raw Basil Zoodles with Black Olives, Tomatoes and Spicy Cashews


Raw Chocolate Brownie Mousse Cake with Dark Cherries

Raw Chocolate Brownie Mousse Cake with Dark Cherries

Raw Chocolate Brownie Mousse Cake - gf/vegan


One of my all time favourite recipes to demonstrate at workshops is my raw chocolate avocado mousse. Everyone’s always so surprised how easy the recipe is and even more so at how amazing it tastes, despite being made from avocados!

I don’t make this mousse very often because, frankly, it tastes too good and I eat it way too fast. I’m still working on a sugar free/low fructose version, but I did create this sweet potato chocolate mousse last year which I think tastes pretty damn amazing considering it’s completely sugar free!

This recipe came about when I had the inspired idea to pair my epic chocolate mousse recipe with a raw chocolate brownie base. Even though the cake has two layers it’s quick to make as they’re both made entirely in a blender. If you want to save further on washing up you could just wipe out the food processor bowl between layers as they’re essentially all the same ingredients.

The raw chocolate brownie base is held together and sweetened by Medjool dates and I’ve given four options for the sweetener in the raw chocolate mousse topping. Coconut nectar or rice syrup are the lowest fructose options, followed by pure maple syrup and lastly raw honey. All work equally well, but will give slightly different flavours. If you don’t have a preference about the seetener then I think pure maple syrup has the best flavour.

I topped this chocolate mousse cake with fresh cherries because they’re in full season at the moment, but you could easily top it with fresh berries of your choosing. If fresh fruit isn’t available to you, you could try drizzling it with a berry coulis or simply serve it naked in it’s full chocolate glory.


Raw Chocolate Brownie Mousse Cake


Most raw desserts are so nutrient dense you often only need a small slice to satisfy, and this one is definitely no exception.

Avocados are the main component in both the mousse and brownie base and are a brilliant plant based source of omega-6 fatty acids which are vital for the nervous system and brain. They’re amazing for your skin, reducing dryness and thereby providing anti-aging qualities. And not so well known are their anti-inflammatory properties which are amazing for soothing the gut.

Brazil nuts provide the texture for the brownie base and are one of the best sources of selenium which is essential for thyroid hormone synthesis. They’re also a great source of magnesium which is required by all the muscles in the body including the heart.

Dates glue the base together, and while they do contain a fair amount of fructose (the least desirable form of sugar), they also contain a high amount of fibre which slows down it’s absorption. They’re also a great source of potassium, iron, calcium, phosphorus, vitamins A and B6.

Raw cacao powder provides the intense chocolate flavour in this cake and is extremely high in antioxidants – even more so than your standard blueberry! Anti-oxidants are essential for reducing the harmful effects of free radicals which cause cell and tissue damage. Raw cacao is also one of the richest plant based sources of magnesium, a great source of calcium, and is full of mood enhancing neurotransmitters.

Last but not least, the fresh cherries that decorate the top are an amazing liver tonic, cleanser and rejuvenator, and a great source of iron and zinc. When choosing cherries look for ones with the darkest colour as these are the most potent.

As you can see this cake is full of amazing nutrients, but let’s not forget the taste! Smooth rich chocolate mousse atop a moist dense brownie base, finished off perfectly by the tart cherries. This cake is pretty damn amazing.


Raw Chocolate Brownie Mousse Cake

Makes: 1 x 15cm cake (serves 8-10 people)
Prep time: 30 minutes

Brownie Base

1 cup brazil nuts
1/4 cup desiccated coconut
1 ripe avocado
7 medjool dates, pitted
1/2 cup raw cacao powder
1/4 tsp vanilla powder
pinch sea salt
1 Tbsp coconut oil, gently melted

Chocolate Avocado Mousse

1 large ripe avocado
5 Tbsp raw cacao powder
5 Tbsp pure maple syrup, rice syrup, coconut nectar or raw honey
2 Tbsp almond milk (or milk of your choice)
1 tsp vanilla powder
2 pinches of himalayan pink salt
3 Tbsp raw cacao butter (or cold pressed extra virgin coconut oil)
1 punnet fresh cherries (raspberries or strawberries)

Line a small 15cm cake tin with baking paper.

To make the brownie layer, place the brazil nuts in a food processor and blend until they resemble coarse breadcrumbs. Combine with the desiccated coconut, place into a bowl and set aside.

Gently melt the coconut oil by placing in a small heat proof bowl set over a pan of steaming water with the heat turned off. Combine the chopped dates, avocado, cacao powder, vanilla and salt in the food processor and blend to a smooth chocolately paste (this tastes amazing!). Add the melted coconut oil and blend to combine. Lastly add the brazil nuts and coconut oil and pulse until just combined.

Press the brownie mixture evenly into your lined tin and place in the fridge to chill while making the chocolate mousse layer.

To make the mousse gently melt the cacao butter by placing in a heatproof bowl set over a small pan of steaming water with the heat turned off. This ensures the temperature of the cacao butter doesn’t go above 46ºC and all it’s antioxidants are preserved.

Place the avocado (peeled and stone removed) in a food processor along with the cacao powder, pure 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. Spread the mousse over the brownie layer and return to the fridge to chill.

Prepare the cherries by washing well and allowing all the water to drain off, then giving them a light dry with a tea towel. This ensures when you place them on the cake they don’t drip creating water marks down the cake. Remove the cake from it’s tin, place on a serving plate and top with cherries (or fruit of choice).

This raw chocolate mousse brownie cake will keep chilled for up to 5 days or 1 month in the freeze when sealed well.


Raw Chocolate Brownie Mousse Cake

Spiced Cauliflower and Spinach Salad with Brazil Nuts and Pomegranate

Spiced Cauliflower and Spinach Salad with Brazil Nuts and Pomegranate

Spiced Cauliflower and Spinach Salad with Brazil Nuts and Pomegranate

I’ve been making this spiced cauliflower and spinach salad for a couple of weeks now and just can’t get enough of it!

I love the Christmassy colours of the spinach and pomegranate, even though it’s only November… I think this might be the perfect salad for Christmas day! It’s full of vibrant flavours, packed with phytonutrients and super easy to prepare.

The spice roasted cauliflower combines perfectly with the fresh spinach leaves, herbs, and piquant pomegranate seeds to create a flavour explosion in your mouth. The soft textures of the cauliflower and greens are complemented perfectly by the crunch of the pomegranate seeds and lightly toasted brazil nuts. When it’s served with a creamy lemon tahini dressing (such as the one below) and/or dollop of hummus this salad is heaven on a plate!

Best of all it’s so simple to prepare. Combine the cauliflower with spices and roast in the oven until soft and fragrant. Once cooled, toss with spinach leaves, chopped herbs such as coriander, mint and parsley, pomegranate seeds and some lightly toasted nuts. Exactly which spices you use is entirely up to you. I’m loving a Berbere spice mix at the moment which is a combination of cumin, cardamon, allspice, fenugreek, coriander, cloves, pepper, ginger, turmeric, sweet paprika, cinnamon and ajowan. If you haven’t come across this one on your supermarket travels, just use a combination of your favourite warming spices. If I’m out of the Berbere spice mix or want a slightly spicier result I’ll shake over a combination of paprika, turmeric, cinnamon and cayenne.

This versatile salad can be served warm or cold, depending on the temperature of the roasted cauliflower when you combine all the ingredients. Hummus or lemon tahini dressing is optional but makes an amazing addition, lifting the flavours even further and adding some extra plant based protein. If you want to make this an even more substantial meal simply add any protein of your choice such as pan-fried tempeh, chicken or extra nuts and seeds.

If all this hasn’t yet sold you on this beautiful salad, it also makes great leftovers for lunch the next day. Make an extra big batch for dinner and you’ve literally got your lunches sorted for the next few days, win win!

I hope you love this salad as much as I do and if you know anyone else who might love it please share it with them too. Enjoy!


Do you have a favourite salad recipe? Any questions or comments about this one?

Leave your comments down below!


Spiced Cauliflower and Spinach Salad with Brazil Nuts and Pomegranate 


Spiced Cauliflower and Spinach Salad with Brazil Nuts and Pomegranate Seeds

Serves: 6
Prep time: 30 minutes Cooking time: 40 minutes

1 head of cauliflower
2 Tbsp spices such as: Berbere mix or Paprika, turmeric, cinnamon, cayenne
2 Tbsp coconut oil, melted
2 large handfuls spinach leaves
1 pomegranate
1 handful fresh herbs such as parsley, mint and coriander, roughly chopped
1 handful nuts such as brazil, macadamia or hazelnuts (optional to lightly toast)

Lemon tahini dressing
Juice of 1 lemon
2 Tbsp tahini
2 Tbsp filtered water
freshly ground salt & pepper

Preheat oven to 180ºC fan bake and line a baking tray with baking paper or a baking mat.

Rinse the cauliflower then cut into small bite-sized florets. Place the cauliflower florets into a small bowl and toss with the oil and spices. Spread the seasoned cauliflower onto the prepared baking tray and place in the oven to roast for 30-40 minutes. The cauliflower is ready when it has turned a slightly golden colour and can easily be cut with a butter knife. Remove from the oven and allow to cool.

Prepare the spinach leaves by rinsing well under filtered water and leave to drain.

Cut the pomegranate in half and then over a bowl carefully break into pieces and pop out the seeds.

Prepare the herbs by rinsing under filtered water and chopping roughly.

If toasting the nuts, place them on an oven proof tray in a 160ºC oven for approximately 10 minutes until just start to colour. Lightly toasting nuts is another way to remove the enzyme inhibitors from their outsides to make them more digestible.

To serve the salad warm, combine all the ingredients with the cauliflower while still warm and serve immediately. Alternatively, wait until the cauliflower is cool them combine all the ingredients. Serve with a drizzle of lemon tahini dressing and/or dollop of hummus.

Store any leftovers in a sealed container in the fridge for up to 5 days.

To make the lemon tahini dressing: Combine all the ingredients in a food processor and blend or in a jar, close the lid tightly and shake until well combined. Test the consistency, ideally you want it to be pourable. If it’s too thick add a little more water. This dressing can be stored in a sealed jar in the fridge for up to 3 days, simply shake again before using.

Spiced Cauliflower and Spinach Salad with Brazil Nuts and Pomegranate