Chocolate Ice Cream Sandwich

  • PPaleo
  • GFGluten Free
  • SFSugar Free
  • VGVegan
  • DFDairy Free


1 1/2 Cups Hazelnut or Almond Meal
2 Tbsp. B Grade Maple Syrup
2 Pitted Dates
1/2 Cup Raw Cacao Powder
1 Tsp. Vanilla Extract
Pink Sea Salt

Ice Cream
1/2 Cup Melted Organic 80%+ Dark Chocolate
1 ½ Cans Coconut Cream (Full Fat & Chilled)
1/4 Cup Coconut Nectar
1/4 Cup Raw Cacao Powder
1 Tbsp. Vanilla Extract
1 Tbsp. Grass Fed Gelatin


Step 1 – Cookies

Place all the ingredients in the food processor and pulse until it forms a dough. Roll the dough into small balls and then flatten to form approximately 3″ cookies. Wrap the cookies in non-stick baking paper and place in the freezer for approximately 30 minutes.

Step 2 – Ice Cream

Allow the melted chocolate to cool (roughly 10 minutes). Dissolve the grass fed gelatin in a 1/4 cup of boiling water and whisk to avoid lumps.

Pour the coconut cream, coconut nectar and vanilla extract in a food processor and briefly pulse. Add the cacao powder and mix until smooth. Add the gelatin liquid and melted chocolate pulse until creamy. Pour into a dish or ice cream container and place in the freezer until hard (roughly a couple of hours)

Step 3 – Assemble

Place a large spoonful of ice cream on one cookie side. Using the other cookie side, press them together lightly. Wrap the sandwiches in non-stick paper and then place them in an airtight container for approximately 30 minutes and then serve.

(Makes 2 Larger or 4 Smaller Sandwiches)