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i mentioned in my star cake roll post a couple weeks ago that my oven was on the fritz.
well, it has graduated from “fritz” to “kaput”. and unfortunately the beautiful old monster appliance that it is, it’s not an easy repair. something about a hot wire relay… that is no longer available. ugh.
i searched and searched online to find the part, and outwit my repairman and all of his insider wholesale connections. just when it seemed i was totally out of luck and planning my first bank heist to replace the sucker, miracle of miracles, the rainbow unicorn of appliance parts popped up on ebay.
i bought it and it’s on its way. cross your fingers with me that it works and that i wasn’t taken for a ride to scam-town in even buying it.
in the meantime, here are the silver linings…  it’s warm outside, so who wants to turn on the oven anyway!? ice cream doesn’t require an oven! and here’s a homemade ice cream sandwich that requires no oven at all!
all you need is a food processor or strong blender for both the “ice cream” and the cookie. they are both raw, gluten-free, dairy-free, and deliciously satisfying.
who needs an oven…?
(ps. oh, and i just got a new lens i’ll be playing with…  woo hoo!)
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Chocolate Ice Cream Sandwiches
Serves: 6+ cookies
 
Ingredients
For Cookies:
  • 1 cup gluten-free rolled oats
  • ⅓ cup cocoa
  • 10 pitted dates
  • 5 tablespoons cocoa butter
  • 3 tablespoons water
For Ice Cream:
  • 6 ounces chocolate chips
  • 3 tablespoons hot coffee
  • 3 frozen bananas, cut into pieces
  • 1 teaspoon vanilla paste or extract
Instructions
To make cookies:
  1. Pulse oats in a food processor until a fine powder results. Add cocoa and dates; process until combined and powder-like. Add cocoa butter and water; pulse until a crumbly dough forms. Transfer mixture to a piece of parchment; knead a bit to combine with the warmth of your hands. Cover with another piece of parchment and roll to a ¼-inch thickness. Place in fridge to chill. Clean out processor container.
To make ice cream:
  1. Combine chocolate chips and coffee in food processor container; pulse until mixture is melty and combined. Add bananas and vanilla paste; pulse until well-combined and the consistency of soft-serve ice cream, stopping to scrape sides with a spatula as needed. Spread mixture into an 8-inch parchment lined container. Freeze for 30 minutes.
To make sandwiches:
  1. Using a 2½-inch round cutter, cut out cookies. Using the same cutter, cut ice cream and place on top of half of cookies. Top with remaining cookies. Store in freezer.