Chocolate Cookie Ice Cream Sandwiches

INGREDIENTS

For the ice cream

  • 1/2 cup coconut milk
  • 1 Tbsp cocao powder
  • 1 Tbsp maca powder
  • 1 tsp cinnamon
  • dash of salt

For the crumble

  • 1 1/4 cups almond meal
  • 1/4 cup cacao nibs
  • 1/2 cup shredded unsweetened coconut
  • 1/2 tsp baking powder
  • 1/4 teaspoon sea salt
  • 1/4 cup apple puree (take a small apple and blend it until smooth)
  • 1 egg
  • 3 Tbspcoconut oil, melted
  • 1/2 tsp vanilla extract

DIRECTIONS

  1. Add all ingredients for the ice cream  into a Nutribullet cup or blender and blend until smooth
  2. Add to a small dish and place in the freezer
  3. Freeze for at least 3 hours
  4. Now to the crumble – In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt and sugar.
  5. In a separate bowl, beat egg until uniform in color and doubled in volume.
  6. Whisk in the coconut oil, apple puree and vanilla, then add to dry ingredients and mix until just combined.
  7. Chill in the fridge for an hour
  8. Preheat oven to 375 F
  9. Shape dough into 1-inch balls, place on baking sheet with 1-1/2 inch space in between each. Press down slightly to flatten a bit.
  10. Bake until edges begin to brown, 10 minutes.
  11. Remove from oven and let cool before trying to handle them or else they will crumble.
  12. When the cookies are cooled, scoop a spoonful of ice cream between two cookies and place on a plate. Do that for the rest of the cookies. Place back in the freezer for about 10 minutes and then serve. I’d eat right away cause they melt sort of quickly!
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