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.

 

 

 

Black Pepper Ketchup Beanz with Beetroot

Black Pepper Ketchup Beanz with Beetroot

 

There’s something about the name ‘black pepper ketchup’ that conjures up images of rustic cajun spices, flame grilled bbq’s and finger licking sauciness… luckily, these beans live up to their name!

While you probably won’t be eating them with your fingers, they do have that rustic cajun, saucy goodness, that might just tempt you to dip your finger in.

However, unlike traditional black pepper ketchup’s, this version is completely sugar free (woohoo!).

To be frank, you don’t actually need to add sugar to make a good ketchup. Tomatoes have ample sweetness on their own, especially if they’re picked when juicy and ripe.

But to ensure these black beanz have a truely “authentic” ketchup flavour, aka sweet and spicy, I added some natural sweetness by way of grated beetroot, which also gives these beanz a beautiful vibrant hue.

Smoked paprika and apple cider vinegar round off the ketchup flavour, and I’ve given a range of quantities for the black pepper so you can adjust to your taste. Likewise with the chilli, it’s completely optional for those who like it extra spicy!

To serve, pile these saucy black pepper ketchup beanz on top of your favourite toast or crusty bread, and serve with a side of baby spinach for extra goodness. Alternatively, for a completely sugar/carb free option, pile them up on top of a bed of spinach instead.

When should you eat these saucy beanz….? That’s entirely up to you! They’re delicious for breakfast, lunch or dinner, and make fantastic leftovers the next day. Enjoy!

 

Black Pepper Ketchup Black Beans with Beetroot

 

Black Pepper Ketchup Black Beans with Beetroot

Makes: 2 to 3 servings
Prep time: 10 minutes  Cook time: 20-30 minutes

2 Tbsp avocado, macadamia or coconut oil
1 red onion
1 red capsicum
6 cloves garlic
70g tomato paste (1 heaped Tbsp)
1 can chopped tomatoes
1 cup grated fresh beetroot
1 Tbsp smoked paprika
1 tsp chilli powder (optional)
1 to 2 tsp freshly ground black pepper (to taste)
1/2 tsp pink Himalayan salt
1/4 cup apple cider vinegar
1 can black beans

To serve:
2 large handfuls baby spinach
crusty bread or paleo toast

Prep ahead by peeling and grating the beetroot and chop the onion finely.

Heat the oil in a large fry pan on medium heat, add the onion to the pan and stir occasionally to avoid sticking. While the onion is cooking, deseed and chop the capsicum into cubes, then add to the pan. Crush the garlic and add to the pan, stirring well to combine. Add the tomato paste and stir to combine.

By now the onion and capsicum should have softened and be cooking away nicely. If need be, add a little water to the pan to loosen any juices from the bottom and turn the heat down to a simmer.

Add the beetroot, tinned tomatoes, paprika, chilli (if using), pepper and salt, stir well to combine, then add the apple cider vinegar.

Drain and rinse the black beans and add to the pan. Because the beans have already been cooked you just need them to heat through. You should have a very vibrant red, saucy mixture. If it’s looking too thick at any stage simply add a little water, and if it’s looking way to watery just leave it to simmer a little longer.

Serve these black pepper ketchup beans on top of toast, in a bowl with a side of crusty or for a carb free option, serve them on a bed of baby spinach.

 

Black Pepper Ketchup Black Beans with Beetroot

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