Chocolate Chunk Cookie Ice Cream Sandwiches w/ Sprinkles


When you get the chance to stop salivating over the picture above... take a gander at the recipe below, and GET BAKING! These Chocolate Squarebar Chunk Cookie Ice Cream Sandwiches (with sprinkles, of course) don't only look pretty, they're also pretty fricken delicious, and definitely a healthy alternative to your typical ice cream sandy! They're gluten-free, dairy-free, soy-free, egg-free, and, at this point you may have guessed it, vegan. Talk about clean eats! Definitely deserving of the hashtag "#noms." Thanks Tilda (@flourishinghealth) for this jaw-dropping (pun intended) recipe! 


Ingredients:

1 cup spelt flour

3 tbsp coconut sugar

1 tsp baking powder

1 pinch salt (optional)

3 tbsp unsweetened applesauce 

1 tbsp coconut nectar or maple syrup

2 tbsp coconut oil (at room temperature)

1 Chocolate Coated Almond Spice (or any!) Squarebar (cut into tiny squares)

Any dairy-free ice cream of choice (Tilda used blueberry nana cream and sprinkles)


Recipe: 

  1. Pre-heat the oven to 175C/350F.
  2. Thoroughly mix the coconut oil with the coconut sugar and add the syrup and applesauce. Stir until well combined.
  3. In a separate bowl, mix the remaining dry ingredients and then combine the wet and dry ingredients. Feel free to adjust the amounts a little to reach the right cookie dough consistency.
  4. Press out tbsp sized cookies on a non-stick or lined baking tray and bake in the oven for 10-15 minutes or until golden brown on top.
  5. Allow to cool for a few minutes on the baking tray, then transfer the cookies to a cooling rack for another 10 minutes or so. 
  6. Pick your favorite ice cream and assemble the ice cream sandwiches. Don't forget the sprinkles around the sides!


11.20.2015 | Square Kitchen


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