04 April, 2014

COOKIE DOUGH ICE CREAM SANDWICHES

I made these yesterday as a treat for Peter and I post-littles'-bedtime. I'd give them four stars, and I think the one lacking was my error.

A few notes:

1) use the 8x8" pan. This was our biggest dislike with the bars. I only had a smaller casserole dish and made the assumption the dough sandwiches would just be thicker and I can't believe I'm saying it but there was too much cookie dough. I'd stick with the 8x8".

2) the ice cream. We used regular dairy vanilla bean and it was delicious. If you can't do dairy or are looking for a healthier alternative, her recipe for vanilla bean also looks good (see link below) though I don't know how I'd like them if it tasted like coconut.

3)  I didn't have enough cashew butter so used mostly cashew butter with about 1/4 cup of peanut butter. They tasted fine, and I would even say you could use all peanut butter if you don't mind a peanut butter chocolate chip cookie, though I realise this isn't Paleo.




Cookie Dough Ice Cream Sandwiches via Clean Eating with a Dirty Mind

For cookie dough:

2 cups organic cashew butter (I used this. Alternatively you can make you own-- see link above)
1/2 cup browned grass-fed butter
1/4 cup coconut flour
1/4 cup honey, melted
1/2 teaspoon sea salt
1/2 teaspoon vanilla
dash of cinnamon
3/4 cup extra dark chocolate chips (or I chopped a couple bars of this)


Place the butter in a sauce pan on medium-low heat, whisking frequently until it becomes dark golden brown and smells like toffee.  Remove from heat and set aside.

In a medium bowl combine cashew butter, browned butter, and coconut flour and stir together. Add honey, sea salt, vanilla, cinnamon, and stir. Batter will be thin.

Place bowl in freezer for about 20 minutes or until slightly firmed and still pliable.

Remove from freezer and fold in chocolate chunks (they will settle at the bottom if you add them before).

Line an 8x8" casserole dish with parchment paper. Divide dough in half and press one half evenly into the pan.

Grabbing sides of parchment paper, carefully remove layer of pressed cookie dough and set aside.  Lay another sheet of parchment paper in pan and repeat process with remaining dough. 

Gently lay the layer of dough that you previously set aside on top. Place in freezer for 20 minutes, or until both layers are hardened.

At this point you may want to pull out your ice cream to soften a bit.

Once the dough is ready grab the sides of the parchment paper and remove the top layer. Set it aside and scoop ice cream over layer that is still in pan, spreading with a rubber spatula. Once you've finished spreading ice cream, flip remaining cookie dough layer upside down on top of ice cream, carefully remove parchment paper, and press down evenly.

Place back in freezer for 30 minutes until ready to serve.

To serve, run large knife under hot water and cut into bars.

2 comments:

  1. Oh, my gosh. I'm dying in drool. Amazing that there was too much cookie dough! Though, I'll take your word for it.

    Do you think that people not accustomed to alternative desserts would find these just as good as a regular cookie sandwich?

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    Replies
    1. I do think people not accustomed to alternative desserts would like these. . .they reminded me so much of the Toll House cookie sandwiches.

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