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Chocolate Chip Cookie Dough Ice Cream Sandwiches


Ingredients
Ice Cream:
  • 1 can (14oz/400ml) full-fat coconut milk
  • 3 tablespoons peanut butter
  • 4 Medjool dates pitted
  • 1 teaspoon vanilla extract
Chocolate Chip Cookie Dough:
  • 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
Instructions
  1. The night before, place the bowl of the ice cream maker in the freezer and freeze overnight.
  2. When ready to make the ice cream, blend the coconut milk, peanut butter, dates and vanilla in a high-speed blender until smooth.
  3. 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).
  4. 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.
  5. Transfer the date mixture into a medium bowl and stir in the almond flour and chocolate chips. The mixture will be slightly sticky.
  6. 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.
  7. 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.
  8. Cut into 8-10 squares when ready and enjoy!
Recipe Notes

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.