Mmmm….fresh raspberries, delicious ice cream, AND double chocolate cookies?! Yes, it IS heaven in summer!
This recipe is, essentially, two recipes in one: the ice cream and the cookies. Feel free to make them separately or together but, either way, they are yum-tastic.
Options:
- If you like other fruits, don’t be shy about subbing the raspberries! We’ve found this equally good with strawberries. Want vanilla? Omit the fruit and increase the vanilla to 1 TB. For chocolate, add 2/3 cup Cacao powder.
- If you will be eating the ice cream solo and want it to be nicely scoopable, you can add 1 TB alcohol to the mixture (Bourbon or Vodka work nicely) to reduce the “freeze” effect. I wouldn’t recommend this for the sandwiches, though, as it will make them challenging to assemble and eat (without major drippage).
- To make cookies chocolate chip (rather than double chocolate chip), omit cacao.
Let me know if you try (and love) them!
Double Chocolate Raspberry Ice Cream Sandwiches
When it's hot out, what better treat than your favorite cookies surrounding delicious, raspberry ice cream?? Even better - it's healthy AND tasty!
Equipment
- Ice Cream Maker (see Note 1)
Ingredients
Ice Cream Ingredients
- 2 14-oz Cans Full Fat Coconut Milk (see Note 2)
- 3/4 Cup Honey or 100% Pure Maple Syrup
- 2 tsp Vanilla Extract
- 1 Pinch Salt
- 6 oz Fresh Raspberries
Double Chocolate Chip Cookies Ingredients
- 1 Cup Coconut Sugar
- 1 Cup Coconut Oil, melted
- 2 tsp Vanilla Extract
- 2 Flax Eggs (see Note 3)
- 4 1/2 Cups Blanched Almond Flour
- 1/2 Cup Cacao a more anti-oxidant rich form of cocoa
- 1 tsp Baking Soda
- 1 tsp Salt
- 1/4 Cup 100% Pure Maple Syrup
- 1 1/2 Cup Mini Chocolate Chips vegan and refined sugar-free
Instructions
Ice Cream Instructions
- Be sure to start with a chilled insert for your ice cream maker, if using (see Note 1).
- Combine all ice cream ingredients in a blender and blend until well combined and smooth
- Transfer to a bowl and refrigerate until well-chilled (1-2 hours).
- Pour into ice cream maker and churn until a frozen yogurt texture (be sure to follow instructions on your ice cream maker).
- Pour out into a 9x12-inch (or larger) pan and place in freezer completely level (important!) . Freeze for at least 5 hours or overnight, until completely frozen.
Cookie Instructions
- Preheat oven to 350-degrees and line baking sheets with parchment or silpat mats.
- Beat Coconut Oil and Coconut Sugar until smooth (either in a mixer or by hand), then mix in vanilla and flax eggs.
- Add in remaining ingredients EXCEPT chocolate chips. Stir until well combined and then fold in chocolate chips.
- Scoop out a 2-4 TB of batter, depending on desired size, and mold into flat circles (see Note 4) and place on baking sheet.
- Bake approximately 10 minutes, though it's best to underbake so they are slightly chewy.
- Allow to cool 1-2 minutes on sheets before moving to a cooling rack to cool completely
Assembly
- Once the ice cream is set, pull it out of the freezer and allow it to warm enough to cut out circles. I use the same biscuit or cookie cutter from making the cookies to cut out the ice cream rounds so they are the same size.
- Once circles are cut, sandwich between two cookies (bottom of cookies facing in) and wrap sandwich-style in wax paper, securiing with a loose rubber band or string.
- Because the ice cream melts fast, I put each sandwich on a plate in teh freezer as I finsih it.
- Sandwiches can be made right away or frozen up to a week (or more)!
Notes
Note 1: You can make this without an ice cream maker, just know that the ice cream will be a little more icy than creamy Note 2: To make this EXTRA creamy, use 14 oz of full-fat coconut milk and 14 oz of coconut cream (roughly 1 3/4 cup of each) Note 3: To make 1 Flax Egg, mix 3 TB hot water with 1 TB Flaxmeal (i.e. ground flax seeds). Let sit 5-10 minutes to gel. One flax egg is equivalent to one chicken egg. Note 4: I use a cookie dough scoop (like Oxo Good Grips, medium) to get even scoops and a biscuit or cookie cutter to get even circles. You could also use the rim of a glass.