I am sitting on my bed with the sun streaming through the window eating ‘off cuts’ of these while I write this. Well if I’m being honest I actually finished eating while I waited for my computer to start up….

I’ve been thinking about these ice cream sandwiches for a while now. I’ve made them before using two cookies and freshly made ‘nice cream’. This incarnation was delicious but so difficult. So I thought, why not make them like I would a slice and then just cut them once frozen? This was an excellent idea and resulted in an oat and almond cookie outer layer (adapted from a chocolate covered katie recipe) and a double chocolate chunk filling. See the recipe below.

Ingredients

Cookie layer

1cup + 1 Tbs oat flour (i just process rolled oats until they resemble flour)

1/4 tsp salt

1/2 tsp baking powder

4 Tbs coconut sugar

2-4 Tbs maple syrup (depending on how sweet you like things)

1/2 cup almonds

1 tsp vanilla extract

3 Tbs coconut milk

2 Tbs melted coconut oil

‘Ice cream’

2 large frozen bananas

2.5 Tbs cocoa

1/4cup – 1/2 cup dark chocolate chunks (I used a homemade raw chocolate but you could use whatever you like!)

30 ml espresso

1/2 tsp vanilla

*you may want to add dates or maple syrup if your bananas weren’t ripe enough!

Directions

Firs the cookie layer:

Preheat oven to 170 celsius. Find yourself a 10 x 20cm slice tin.

Process all cookie ingredients until they start to ball together. Divide in half. Take one half and place between two sheets of baking paper. Roll out to as close to 10 x 20 cm as you can then place in your slice tin. Either using a glass or your fingers press out to the edges. Bake in preheated oven for 10 mins or until golden. Remove from oven and cool in the tray for 5 minutes before removing and placing on a wire rack to cool completely.

Repeat with second half of the dough. However you can leave this in the baking tray to cool if you like.

Once both layers are completely cool make your ice cream:

Process all icecream ingredients (except choc chunks) in a food processor until creamy and well blended. Add choc chunks and pulse or mix by hand to combine. Pour ‘icecream’ over the bottom layer of cookie, that is still in the tray. Use a spatula to create an even layer. Place your other cookie layer on top. Cover in cling film and freeze over night.

Once frozen, trim edges and cut into even squares – of any size you please!

Eat 🙂

HH. x