Choc and Berry Nice Cream Sandwich
Brace yourself for a culinary adventure that marries the richness of chocolate with the vibrancy of berries – presenting my homemade Choc & Berry Nice Cream Sandwich!
Indulgence takes a delightful turn as we blend the creaminess of berry nice cream, born from ripe bananas with the burst of juicy berries, all snugly nestled between two layers of pure chocolate bliss.
DIETARY: VEG
ALLERGENS: Wheat, Dairy, Eggs, Nuts
AGE GROUP: 12 months+
DIFFICULTY LEVEL: Medium
SERVES: 6
PREP: 30 mins (+ 2-3 hours freezing)
COOK: 20 mins
EQUIPMENT: High-speed blender, Stand-mixer or Hand-mixer (electric)
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Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| 220g frozen bananas | |
| 110g mixed frozen berries | |
| 125ml coconut cream | |
| 3 Medjool dates, pitted |
CHOCOLATE COOKIES (makes 12)
| 115g unsalted butter, room temperature | |
| 55g coconut sugar | |
| 1 egg | |
| 1 tsp vanilla extract | |
| 190g wholemeal spelt flour | |
| 2 tbsp raw cacao | |
| 1 tbsp carob powder | |
| 1/2 tsp baking soda | |
| Pinch sea salt | |
| 100g melted dark chocolate | |
| 1/3 cup chopped pistachios (for topping) |
Directions
1.
To make the nice cream, place all ingredients into a blender and blend until smooth and creamy. Transfer nice cream to a container, cover and freeze for 2-3 hours.
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2.
To make the cookies, preheat oven to 180°C and line a baking tray with baking paper.
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3.
In a medium-sized bowl, add butter and coconut sugar. Whisk with a handheld mixer or stand mixer until creamy and lighter in colour for about 5 mins.
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4.
Add egg and vanilla and whisk to combine.
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5.
Add dry ingredients and whisk until a dough consistency is reached.
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6.
Using a tablespoon, shape the dough into 12 balls and place onto the baking tray (oil your hands before shaping the cookies to prevent the dough from sticking). Flatten into cookies using your hands or a fork.
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7.
Bake in the oven for 20 mins.
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8.
Allow to cool completely.
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9.
Take nice cream out of the freezer and allow to thaw for 10 mins.
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10.
Sandwich one pressed ice cream scoop between two cookies.
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11.
Dip into melted dark chocolate, followed by crushed pistachios (optional). Place back in the freezer until chocolate has set.
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Notes
STORING LEFTOVERS: Serve immediately or wrap in baking paper and freeze for up to 3 months.
Allergies: For an egg-free version: Swap egg for a store-bought egg replacer. For a dairy-free version: Swap butter for coconut oil. For a gluten-free version: Swap wholemeal spelt flour for a gluten-free flour blend. For a nut-free version: Swap pistachios for crushed seeds or leave out.
Easy ingredient swaps: Swap carob for additional cacao.
