Double Chocolate Ice Cream Sandwiches

Have you ever heard of someone who would pass up an ice cream sandwich? Neither. But these guys are far from your ordinary cookie/ice cream duo. Free from dairy, gluten and refined sugar, these double chocolate delights in the form of creamy chocolate ice cream smooshed between two fluffy chocolate cookies are treats that everyone can enjoy! They also make the perfect summer party food and are perfect for sharing (or not).

Makes 6 sandwiches

Ingredients:

Ice Cream: 
1 ½ cup coconut cream (either store bought or the thick solid scooped from the top of a refrigerated can of coconut milk)
4 tbsp cacao powder 
100g medjool dates 
2 tbsp hot water
1 tsp vanilla
¼ cup almond milk (or any other plant milk)

Cookies: 
1 ½ cup buckwheat flour 
5 tbsp maple syrup*
1 tsp baking powder 
2 tbsp coconut sugar 
¼ cup + 2 tbsp nut butter of choice
3 heaped tbsp cacao powder 
3 tbsp almond milk (or any other plant milk)
¼ tsp pink himalayan salt 
2 tbsp ground flaxseeds + 6 tbsp water
1 tsp vanilla

Method:

Place a mixing bowl in the freezer to chill for about ten minutes.

Once the bowl is chilled, add the coconut cream to the bowl and beat until smooth and creamy.

In a food processor, blend the dates and hot water until a paste is formed.

Add the date paste, cacao powder, vanilla and almond milk to the whipped coconut cream and beat until fully combined.

Transfer to a baking tray lined with baking paper and freeze for at least 4 hours or overnight.

Preheat your oven to 180°C.

To make the cookies, begin by combining the ground flax and water.

Mix and set aside to thicken.

In a small bowl, mix together the nut butter, maple, almond milk and vanilla until smooth.

To a large mixing bowl, add the buckwheat flour, cacao, baking powder, coconut sugar and salt.

Mix to combine.

Then add the wet ingredients to this and mix until it becomes a thick dough.

Roll the dough into 12 ping pong sized balls and flatten onto a baking paper lined tray.

Bake for 10-15 minutes or until they becomes slightly golden on top.

Remove from the oven and leave to cool.

Remove the ice cream from the freezer and let thaw for about 20 minutes.

Once the cookies are completely cooled, scoop a generous spoonful of ice cream onto half of the cookies and place another one on top of each and sandwich together.

And now for the best step of all… Eating!

*Item not available online but is available in your local GoodFor store.

Contributed by Ella Farrugia aka @thecuriousavocado.