Feast your eyes on these….yes, these Dark Chocolate Nut Ice-Cream Sandwiches taste as good as they look.
With Valentines Day just around the corner, it was only right to give you a recipe to woo your partner with.
These Dark Chocolate Nut Ice-Cream Sandwiches are actually not as sinful as they look. When it comes to baking, I’m still experimenting with all sorts of ‘new’ ingredients and methods. The last baked goods were these Blueberry Macadamia Crusted Muffins where I tested spelt flour and rice malt syrup…a blinding success if I don’t say so myself. This time round, I’m using coconut sugar as a substitute to caster or brown sugar and nut butter as a replacement for flour. Yes…nut butter for flour! Crazy stuff. But it works. If I can find more natural ingredients to use without sacrificing flavour, then why not? If it doesn’t pass the flavour test, I’ll always revert back to the tried & trusted. When it comes to occasional treats, they should be an absolute pleasure, nothing to beat yourself up over anyway.
Dark Chocolate Nut Ice-Cream Sandwich
- Nut Butter* 1 cup
- Coconut Sugar 3/4 cup
- Free Range Egg 1, whisked
- Good Quality Cocoa Powder 1/2 cup
- Baking Soda 1 tsp
- Vanilla Extract 1/2 tsp (1 tsp if using Vanilla essence)
- Dark Chocolate 1/2 cup, roughly chopped
- Sea Salt pinch
- Your favourite ice-cream
Pre heat oven to 170 degrees celsius. Line a cookie tray with baking paper & set aside.
In a mixing bowl, add the nut butter, sugar and egg and stir to combine. Gradually add the cocoa powder. Toss in the baking powder, pinch of sea salt, vanilla and half of the dark chocolate. Using your hands, thoroughly mix everything together. The cookie dough should be thick.
Using 1TB of the dough at a time, roll the dough into balls & place on cookie tray. Using a fork, lightly press down on each ball so they flatten out. Press the remaining dark chocolate into each cookie using your fingers.
Place tray on the middle shelf of the oven and bake for8-10 mins. Remove from oven and allow to cool. (Makes approx 14 cookies)
To make the ice cream sandwiches, using your favourite ice cream (I used a natural coconut ice cream for this), scoop a heaped spoonful between two cookies. You can also dress them up by sprinkling shredded coconut or crushed nuts around the rim of the ice cream.
Serve & eat immediately! (you can freeze leftover cookie sandwiches, tightly wrapped in plastic wrap)
*You can now buy nut butter at health food shops or selected supermarkets. Make sure you source an all natural version. I used a combination of cashew, almond, brazil nut & sesame butter in this recipe. Please note you need to use a thick nut butter in this recipe, nothing too runny or oily.
