OREO COOKIE CHOCOLATE CHIP ICE CREAM SANDWICH

Have you ever seen a more mouthwatering combo? 

Oreo Cookie..yes please. Chocolate Chip..all day. Ice Cream…gimme. COOKIE SANDWICH… now you’re just showing off.

Y’all. This IS my favorite dessert I have ever made. I know thats bold…but I CANT HELP IT. 

Every bite is a trip down memory lane, layered with a dark chocolate shell,  cacao oreo cookie, and creamy chocolate chip ice cream.

I am so excited for you to take a bite!

 

I n g r e d i e n t s

I c e  C r e a m 

1 cup cashew, soaked in water minimum 4 hours 

2 frozen bananas 

1 cup full fat coconut milk from a can (if separated blend first) 

1 cup organic frozen cauliflower 

3-4 tbsp maple syrup 

1/2 tsp vanilla bean powder ( or 1 tsp vanilla extract) 

1/4 tsp sea salt 

1/2 cup chocolate chips ( + another 1/2 cup for dipping)

 

C o o k i e s 

1 cup pecans 

1  cup walnuts (you can use 1 cup of just one!)

1 cup coconut shreds

13-14 large Medjool dates ( depicted, soaked in hot water for 10 minutes) 

1 tbsp water

1 tsp vanilla 

3 tbsp cacao powder  tablespoon cacao powder 

1/4 teaspoon sea salt.

 

D i p p i n g  C h o c o l a t e 

3/4 cup chocolate chips 

1 tbsp coconut oil.

 

D i r e c t i o n s

Add all your ice-cream ingredients *except chocolate chips* into a high powered blender. Blend and scrape the sides as needed. You want to blend until super creamy and fluffy like ice cream. Try to avoid using extra liquid to ensure the cream is nice and thick!

Stir in your chocolate chips. Transfer ice cream to a freezer safe container and place in freezer while you prepare your cookies.

Time to prepare the cookies!

Line a baking sheet with parchment paper 

In a food processor add your pecans and walnuts, and process until large crumbles.

Drain your dates. Add the dates + all other ingredients into the processor and process on high. Scraping down sides as needed!

Form 4 inch cookies with the dough (about 1 inch thick ) and place them on the parchment paper. I got 8 cookies. Set in freezer for 30 minutes.

After your ice cream has been in the freezer for an hour and your cookies for about 30 minutes prepare your chocolate. 

 

Melt your chocolate in a microwave safe container. Use 30 second increments, always stirring in between. When melted stir in your coconut oil. 

Remove your ice cream and cookies from freezer. Spread a layer of ice cream on top of a single cookie and then use another cookie to sandwich It together! 

Dip each “sandwich” into your chocolate bowl. I covered half with chocolate, using a spoon to help fill in any spaces. 

Place back in freezer until the chocolate sets, about 20 minutes. 

Store in freezer in a freezer safe container and allow 15-25 minutes thaw time when ready to enjoy! 

 

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