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.