Coffee-cacao ice cream sandwiches made with peanut butter & chocolate cookies? Yikes, that is a mouthful….but a delicious one. The recipe is pretty straight forward and simple, you just have to allow yourself plenty of time. Time to allow the ice cream to freeze, and time to allow the cookies to cool. Once the two components are ready it should take no time at all to put them together and eat them. Now, I was rushing a little bit because a certain someone was hungry….but if you were to take your time your ice cream sandwich would look perfect as can be. I might have run my finger along the ice cream before taking this photo…which would account for the slightly melting ice cream. I was hungry, and I had to test it out for you guys to be sure it was edible…right?
A couple of tips for your ice cream sandwich journey – skip these tips if you just want ice cream sandwiches in your face and you don’t care how they look:
- Place your cookies in the freezer after baking them to cool and also harden for the sandwich. Like most gluten free cookies, that use agave nectar instead of crystallised sugar & non glutenous flour, these aren’t super hard. They are delicious and chewy so you don’t lose a tooth in the process of eating. Pro tip: freeze the cookies, this give them just enough oomph to keep them from falling apart when you bit into your cookie. Also be sure to place your cookies on a greased or lined dish as they will stick to a plate/glass and subsequently fall apart when you try to pry them away from said plate after freezing for a while….so I’ve heard….
- Don’t buy oat flour. Yep don’t do it. This recipe calls for oat flour. All you have to do it buy gluten free oats, place them in a blender/coffee grinder and voila you have oat flour. Buying pre-ground oat flour is expensive. And it gets stale really quickly unless stored in your freezer. Something happens, when you take oats and then grind them, that vendors find particularly taxing…and so they charge you a lot more money. Save the $5 and do it yourself if you have the equipment. I ground up about 2 cups of oats and got just the right amount of oat flour the recipe called for. But if convenience is king for you by all means get the oat flour.
- Buy a non-stick baking sheet. I just bought one for under $5 at Aldi, and they will save you a lot of time scraping/cleaning pans. They also keep you from wasting parchment paper or aluminium foil every time you bake. I have one for sweet stuff & one for savoury stuff. If you can afford to add this to your kitchen equipment go for it!
- Prep the ice cream with a hand blender. After making the ice cream you can very well just scrape it outta the container and chuck it into the cookie sandwich. However if you are going for that Pinterest worthy look, or maybe you have someone coming over that you care to impress take your ice cream, in chunks, and either blend it with a hand blender or high powered blender. This will smooth it out a bit and get rid of any ice crystals that may have formed. I am pregnant and tired, and was scrambling to get these done at the end so I could nap. So, I kind of just scraped the ice cream outta the container and chucked it into the cookies. You do you, and decide what kind of mood you are in.
- These ingredients are all plant based, and organic – on top of this I have put an emphasis on higher protein ingredients as I’m pregnant and trying to get at least 80 grams of protein a day. Note that I don’t normally eat coffee or chocolate, this was a recipe for my partner, and I’ll be sure to post my Vanilla Nutmeg Ice Cream Sandwiches with Pecan Shortbread recipe at some point in the future. You can substitute what I recommend with whatever products you normally use. I’ll include hyperlinks to the products I used so you can buy them if you like. If ever you are unsure about a product please don’t hesitate to reach out to me and ask questions – I’m more than happy to help!
Coffee-Cacao Ice Cream
~200 grams high protein greek styled yogurt, unsweetened natural flavour
~1 can coconut cream, or 400 ml coconut cream
~1/4 cup cacao powder
~1 heaping teaspoon ground coffee
~1/4 teaspoon cinnamon
~1/4-1/2 cup raw agave nectar or sweetener of choice*
~2 tablespoons dried stevia(optional)*
~1 pinch of sea salt
*Note: The level of sweetness will depend on how you like food. I usually make two batches when I make ice cream. One for me that is slightly sweet, and one for my husband who is a sweety king. I use stevia for my husband also because I don’t want to spike his blood sugar through the roof. The type that I use doesn’t have any fillers or chemicals. Its just pure stevia that doesn’t have a funky after taste.
1. Place all ingredients into a high powered blender and blend for 1-2 minutes. If you don’t have access to a blender try using a hand blender/whisk/fork until all ingredients are incorporated. Taste the mixture, add additional sweet/cacao/coffee if you desire.
2. Pour into a glass container with a lid and place in the freezer. Allow to freeze for 4-6 hours. I recommend making this the night before to ensure your ice cream is ready to go.
PB & C Cookies
~1 3/4 cups gluten free oat flour
~1/2 teaspoon baking soda
~1 teaspoon aluminium free baking powder
~1/2 teaspoon sea salt
~1/4 heaping cup coconut oil, warmed slightly
~1/3 cup agave nectar
~1/8 cup crystallised stevia
~2 tablespoons egg replacer + 6 tablespoons water*
~1 1/2 teaspoons vanilla bean extract with seeds
*Note: If you are substituting my egg replacer you will want to add the equivalent of 2 eggs. If you good vegan egg options you will find heaps of recipes. Whatever product you end up using make sure it is the equivalent of 2 ‘eggs’.
1. Place oat flour, baking soda, baking powder, and salt in a bowl and mix well. Be sure to break up any baking soda chunks as they taste HORRIBLE.
2. In a separate bowl mix together coconut oil, agave, stevia, replacer eggs, and vanilla. Work until thoroughly incorporated. Then add the chocolate peanut butter and mix together again for 1-2 minutes.
3. Preheat oven to 176 C. Mix all ingredients together for 1-2 minutes. Don’t whip this dough just mix it well to incorporate the ingredients and allow the oat flour to bind properly with the egg replacer. See photo above for an example of the cookie dough consistency. Allow to sit for 15 minutes in a cool place.
4. Use two spoons to dollop uniform sized balls of dough onto your lined baking sheet. I used about 1/4 of a cup of dough per cookie. Then use those two spoons to shape the cookies by smashing them down in the middle, and finally evening out the sides. If you use your hands this will be frustrating and stick to you. If you use two metal spoons this will be easy peasy. Make sure the cookies are roughly the same size so they bake evenly and make uniformly shaped sandwiches.
5. Bake for 8-12 minutes – I baked these cookie for 12 minutes:
6. Place cookies on a lined glass container, place container in the freezer for 20 minutes before making the ice cream sandwiches or eat fresh!
Lets put this all together…..
Ice Cream Sandwiches!
1. Take out ice cream 15-20 minutes before making the sandwiches. Spoon out of container and place into a high powered blender. Blend for 30 seconds or until smooth. If you don’t have access to a high powered blender place ice cream in a bowl and use a hand blender or a lot of elbow grease to mix until creamy.
2. Take cookies out of the freezer. Gently smear ice cream into one cookie. Place another cookie on top. Give is a little press down to make sure the ice cream and cookies are sticking together. Done! Place into a glass container with a lid to eat at another time or eat immediately.
Much Luv, Laters