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.




Home Made “Cherry Ripe” Bars

Home Made “Cherry Ripe” Bars

Homemade Cherry Ripe Bars


I discovered the amazing combination of sour cherries and dark chocolate after trying Green & Black’s organic cherry chocolate. Cherry chocolate is not something I would have normally chosen as I used to associate preserved cherries with the fluorescent glacé ones that went into christmas cakes. Luckily the sour cherries in Green & Black’s are nothing of the sort, they’re a dark crimson colour and have a wonderful tart flavour (for a raw version of this sour cherry chocolate click here).

Recently I was excited to find some dried cherries in our local whole foods store and I immediately thought I have to make something with these! To me, the ingredient that sings out to be combined with sour cherries and dark chocolate is moist coconut, aka a Cherry Ripe bars!

So I thought it would be fun to make a healthy version of the classic Cadbury “Cherry Ripe” bar, that’s dairy, refined sugar, preservative and additive free.

I found two great dried cherry options, ROAR organic dried sour cherries and Ceres organics apple sweetened dried cherries. For the recipe below I went with the ROAR version as they were super sour and I liked the contrast, but either would work well.

After a couple of recipe attempts which resulted in not enough chocolate, too much chocolate, too wet filling, wrong colour filling… too much taste testing… I finally came up with the winning combination!

The best thing about these “Cherry Ripe” bars is they contain no gluten, dairy, refined sugar, additives or preservatives, and while they are definitely less sweet that the original, I think they taste much better!

If you can’t find sour cherries in your local food store, simply substitute for extra dried cranberries and vice versa.

These homemade cherry ripe bars will keep well in the fridge for a couple of weeks and freeze well. Enjoy!


For more cherry slice recipes check out this Dark Chocolate Cherry Ripe Slice or these Raw Cacao & Brazil Nut Hemp Slice with Sour Cherries.

Home Made “Cherry Ripe” Bars

Serves: makes approximately 16 bars
Prep time: 30 minutes Chilling time: 30 minutes

1 cup of desiccated coconut
2 Tbsp coconut oil, liquid form
3 Tbsp pure maple syrup
1 tsp freeze dried raspberry powder
1/2 cup dried sour cherries
1/4 cup dried cranberries (apple sweetened)
pinch of himalayan pink salt
200g dark chocolate (70%, dairy free)
Freeze dried raspberries for decoration

Line a small tin (I used 18cm x 30cm) with baking paper.
Melt the dark chocolate by placing it in a heat proof bowl set over a pan of boiling water. Ensure the bowl doesn’t touch the water to avoid overheating the chocolate.
If using really dried cherries such as ROAR, start by soaking them in warm water for 10 minutes or so until they plump up. Then pour off the water and drain well.
Place all the remaining ingredients including the cherries in a food processor and blend until well combined. The mixture should be slightly sticky and hold together when pressed. If too wet, add a little more dried coconut.
Spread half the melted chocolate over the bottom of the lined tin and place in the fridge or freezer to set – approximately 5-10 minutes. Once the chocolate is just firm to touch remove from the fridge and spread the cherry mixture over evenly. Press down well. Pour the remaining chocolate on top and spread evenly with a spoon or palate knife.
Sprinkle over crushed freeze dried raspberries to decorate and return the slice to the fridge to set, approximately 10-20 minutes. When the chocolate is firm, remove from the fridge and slice into bars using a hot, dry knife.
Store in a sealed container in  the fridge.