I can’t believe it’s been so long since my last post! I’ve been enjoying my summer and had an amazing vacation in Tenerife, Spain last month. I’ve still been cooking/baking and mess making 🙂 These copycat ice cream sandwiches are perfect for this summer heat. The idea was inspired by Holistic Nutritionist Miranda Malisani, when I saw her version on Instagram.
The cookies for these are ones I’ve already posted from detoxinista. Super simple grain free diary free chocolate chip cookies! Always the option to switch it up and use your favourite cookies (peanut/almond butter, vegan cookies, etc.)
The filling for these is really simple as well. On it’s own, it makes a great pudding, and frozen in the middle of two chocolate chip cookies is even better 🙂
Ingredients (makes enough for 12 sandwiches):
- 2 ripe avocadoes
- 1/3 cup raw organic cocao powder
- 1/4 cup organic maple syrup (more or less depending on your taste)
- 1 tsp organic vanilla extract
- pinch of Himalayan sea salt optional
Add all ingredients into food processor and mix until combined.
Once the cookies have cooled, spoon the filling onto one cookie, top with second cookie. Once you have used up all the cookies, (I doubled the cookie recipe and got 12 sandwiches out of it). Place in the freezer!
The sandwiches taste best when they are slightly thawed, so I recommend taking them out 10 minutes before serving.