Chocolate Chip Nice-Cream Sandwich

Chocolate lovers rejoice! This chocolate chip nice-cream sandwich recipe combines buttery chocolate cookies with creamy chocolate chip nice-cream. It's also gluten free and egg free.

Enjoy!

For the chocolate cookies:

Makes 20

Ingredients:

• 230g / 8.1oz unsalted butter, softened
• 1 cup (200g / 7oz) brown sugar
• 1 tsp (5ml / 0.17 fl oz) vanilla paste
• 1 1/2 cups (215g / 7.6oz) buckwheat flour
• 1/2 cup (50g / 1.8oz) almond meal
• 1/3 cup (35g / 1.2oz) cacao powder
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• pinch of fine salt

 Method:

1. Place the butter, brown sugar and vanilla paste into the bowl of a stand mixer. Using the paddle attachment, beat the mixture on medium speed for 4–5 minutes or until it’s pale and fluffy.
2. Add the dry ingredients and mix on low speed for around a minute, or until the mixture comes together.
3. Roll the mixture into a long log with a diameter of around 5cm / 2". Place in the fridge for at least 40 minutes, or until the mixture hardens. You can also refrigerate the mixture overnight.
4. Preheat the oven to 180°C / 350°F / Gas Mark 4. Line two baking trays with baking paper.
5. Cut the log into 2.5cm / 1" thick rounds. Arrange the rounds on the baking trays, leaving plenty of room between each one so they can spread in the oven (which they will do, quite a bit!).
6. Bake for around 20 minutes, or until the cookies are a little darker and just beginning to feel set in the centre.
7. Remove the cookies from the oven and let them cool.

For the choc-chip nice-cream:

Makes 1/2 litre

Ingredients: 

• 4 frozen, ripe bananas
• 1 tsp (5ml / 0.17 fl oz) vanilla paste
• 1/4 cup – 1/2 cup (60–125ml / 2–4 fl oz) coconut milk or milk of your choice
• 1/3 cup (55g / 1.95oz) chocolate chips

 Method:

1. Place the banana, vanilla paste and 1/4 cup of the milk into a blender or food processor and blend until you have a smooth, whipped nice-cream. If the nice-cream isn’t coming together or is still looking a little lumpy, add a little more milk, a tablespoon at a time, and scrape down the sides of the bowl with a spatula before blending again. Keep blending and adding more milk, a little at a time, until the nice-cream becomes silky smooth.
2. Once the nice-cream is smooth, stir through the chocolate chips.

To make your chocolate chip nice-cream sandwich:  

To assemble nice-cream sandwiches, scoop the softly whipped nice-cream straight from the blender and sandwich it between two cookies. For a firmer scoop, pour the nice-cream into a container after blending and freeze it for half an hour.

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Chocolate Chips Nice-Cream Sandwich recipe by Amber Rossouw. Photography and styling by Jacinta Moore for Lunch Lady Magazine Issue 13.