Double Chocolate Ice Cream Sandwiches

Kenkō Kitchen Ice Cream Sandwiches. Tea towel by Spin Spin. Small cup and plate from Merci Paris. Large plate from Op Shop. Styling by Kate Bradley, Photography by Elisa Watson.

Kenkō Kitchen Ice Cream Sandwiches. Tea towel by Spin Spin. Small cup and plate from Merci Paris. Large plate from Op Shop. Styling by Kate Bradley, Photography by Elisa Watson.

It's been a long time in-between posts I know, and I'm sorry! As some of you may know recently I went to Japan to do some food research and travel (which was amazing, expect a full post on this very soon) then almost as soon as I came back I was in hospital for a week (which was not so amazing)! However everything is all back to normal and so you can expect to see two posts a week on Kenkō again!

Today I present you with one of my most favourite recipes for summer desserts. It fulfils all chocolate and ice cream cravings and they are almost completely guilt free! These delicious Double Choc Ice Cream Sandwiches are not only vegan but they are also refined sugar free and gluten free! These are easy to whip up and will make any child or adult happy. They are great to make for special occasions or just to put in the freezer for when you want something a little bit naughty! These can be made in advance and can be left in a container in the freezer for up to 2 months, however I will be amazed if you can make them last that long!

I hope you all enjoy this super delicious recipe and I cannot wait to keep sharing more amazing whole food recipes with you!


Make/Serves: 4-6
Oven temp: 180 degrees celsius
Cooking time: 10 minutes
Prep time: 40 minutes

For the Chocolate Sugar Cookies


Ingredients
1 1/2 cups buckwheat flour + extra for dusting
1 cups brown rice flour
1/4-1/3 cup cacao (depending on how chocolatey you like it!)
3/4 cup stevia or xylitol
1/2 tsp salt
1 tsp baking powder
1/3 cup coconut oil
2/3 cup plant based milk
2 tsp vanilla essence

Method
Place all ingredients into a stand alone mixer and beat on a medium setting for 5 minutes or until a dough has formed. 

Roll out the cooking mixture to 1/2cm thick on a well floured surface, adding more flour as needed.

Cut out 9cm (3 1/2 in) circles and place onto a lined baking tray. Cook for 10 minutes. Remove from the oven and allow to cool completely on the tray. 
 

For the Chocolate Ice Cream

Ingredients
1 400ml tin coconut cream
1 cup cashews (soaked for at least 4 hours or overnight)
1/2 tsp vanilla
1/4 tsp salt
1/2 cup maple syrup

3 tbsp cacao (or more if you like it super chocolatey!)

Method
To begin, we will start by making the ice cream. In a food processor or blender, mix together the maple syrup, cashews, vanilla salt and coconut cream. Once smooth place mixture in an ice cream maker for 15 minutes or until set.

Remove from ice cream maker and into a lined brownie tin. Flatten out and allow to freeze for 20-30 minutes.

 

To assemble


Using a large round scone or cookie cutter, cut rounds into the ice creams and then sandwich between two of the shortcrust rounds.

Place back in the freezer until ready to eat!

Kenkō Kitchen Ice Cream Sandwiches. Tea towel by SpinSpin. Small cup from Merci Paris. Large plate from Op Shop. Styling by Kate Bradley, Photography by Elisa Watson.

Kenkō Kitchen Ice Cream Sandwiches. Tea towel by SpinSpin. Small cup from Merci Paris. Large plate from Op Shop. Styling by Kate Bradley, Photography by Elisa Watson.

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