May 15 is National Chocolate Chip Day and what better way to celebrate than to make homemade chocolate chip cookie dough ice cream sandwiches?
This recipe starts with a delicious homemade ice cream made in the ice cream maker. There’s no boiling involved, all you need to do is blend all the ingredients together in a blender and pour it in the ice cream maker to churn.
The ice cream is made with high-fat coconut milk, peanut butter, dates and vanilla. That’s it!
While the ice cream is churning, you can prepare the cookie dough in the same blender (there’s no need to clean it) or in a food processor. The cookie dough is sweetened with dates and made with almond flour, more peanut butter, vanilla and of course, chocolate chips.
You can adjust this recipe by using other nut or seed butters, by using chocolate chunks instead of chips and by choosing anything from milk to unsweetened chocolate. Make it your own, have fun and enjoy some delicious chocolate chip cookie dough ice cream sandwiches.
- 1 can (14oz/400ml) full-fat coconut milk
- 3 tablespoons peanut butter
- 4 Medjool dates pitted
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1 cup Medjool dates pitted
- ¼ cup peanut butter
- ¼ cup + 2 tablespoons water
- ¼ cup mini chocolate chips or chopped chocolate
The night before, place the bowl of the ice cream maker in the freezer and freeze overnight.
When ready to make the ice cream, blend the coconut milk, peanut butter, dates and vanilla in a high-speed blender until smooth.
Turn the ice cream maker on and transfer the mixture into the machine. Churn for 25 minutes or until thick and creamy (it should be the texture of soft serve ice cream).
Meanwhile, prepare the cookie dough: In the same blender (there’s no need to clean it) or food processor, add the dates, peanut butter and water. Blend until creamy.
Transfer the date mixture into a medium bowl and stir in the almond flour and chocolate chips. The mixture will be slightly sticky.
Line a loaf pan with parchment paper. Press half the cookie dough mixture at the bottom of the pan. You can press it with a layer of parchment paper on top to avoid sticking. Spread the ice cream evenly on top. Place in the freezer for at least 1 hour.
Flatten the remaining cookie dough into a rectangle, then gently press it on top of the ice cream. Let freeze another 3-4 hours until completely firm.
Cut into 8-10 squares when ready and enjoy!
Don’t want to make ice cream sandwiches? You can serve this ice cream as a soft serve straight out of the ice cream maker or let it freeze a few hours until firm. You can replace the peanut butter with any other nut or seed butter. For a sweeter ice cream, add a touch of maple syrup to the mixture. You can use milk chocolate, dark chocolate or unsweetened chocolate in this recipe.