Chocolate Chip Ice Cream Sandwiches with Honey Olive Oil Ice Cream
Delicious gluten-free chocolate chip cookies with dairy-free honey olive oil ice cream sandwiched between them. AMAZING.
Recipe type: Dessert
Yield: Enough for about 14 ice cream sandwiches
For the ice cream:
  • 1 (14oz) can coconut cream
  • 1 (13.66oz) can full fat coconut milk
  • ⅔ cup honey
  • 2 tbsp coconut sugar
  • 1 tbsp vodka
  • 1 tsp vanilla extract
  • ¼ tsp sea salt
  • ¼ cup olive oil
For the cookies:
  • ¾ cup (90g) chickpea flour
  • ¾ cup (85g) oat flour
  • 1 tsp baking powder
  • ¾ tsp sea salt
  • ½ tsp baking soda
  • 1 cup (144g) coconut sugar
  • ½ cup (120ml) extra virigin olive oil
  • 1 large egg
  • 1 tbsp almond milk
  • 1 tsp pure vanilla extract
  • 6oz (170g) roughly chopped bittersweet chocolate (60-70% cacao)
  • Himalayan pink salt
Make the ice cream:
  1. Warm the coconut cream, coconut milk, honey, sugar, vodka, vanilla and salt over medium heat until it comes to a simmer. (Pro tip: Measure out your olive oil first, move to another container, and then measure your honey in the one you previously used to measure the olive oil. It will help the honey to slide out more easily.) Remove from the heat and stir in the olive oil.
  2. Let it sit for about ten minutes to cool down, and then refrigerate in an airtight container for at least four hours, or until well chilled.
  3. Once it has thoroughly chilled, give it a good stir (it will separate) and then transfer to your ice cream maker. Churn according to your individual ice cream maker's instructions. I use the Kitchenaid attachment, and you churn for 15-20 minutes, or until it starts to pull away from the sides of the bowl.
  4. Pack the ice cream in a freezer-safe container, put parchment paper over the surface of the ice cream, and freeze until firm. (This will take about 4 hours, or you could leave it overnight.)
Make the cookies:
  1. In a large bowl, whisk together the flours, baking powder, salt and baking soda. Set aside.
  2. Using your stand mixer or a hand mixer, beat together the sugar and oil. Beat in the egg, milk and vanilla until combined. The mixture will be thick and sticky. Stir in the flour mixture on a low setting, and then fold in the chocolate chunks by hand with a spatula.
  3. Cover the bowl with plastic wrap and refrigerate for at least one hour.
  4. About half an hour before you're ready to bake them, heat your oven to 350°F.
  5. Using a small cookie scoop (about 1 rounded tbsp), place scoops of dough onto a parchment-lined baking sheet, about 2 inches apart. Sprinkle lightly with pink Himalayan salt.
  6. Bake for 9-11 minutes, or until lightly browned on the edges. Let them chill on the baking sheet for about 3 minutes before removing them to a wire rack. Continue with the rest of the dough.
  7. Cookies can be stored at room temperature for a few days in an airtight container.
Assemble the ice cream sandwiches:
  1. Once the cookies have fully cooled, place a generous scoop of ice cream on the underside of one cookie. Place another one on top and then gently squish it down and wiggle it around. Use the back of your ice cream scoop to smooth the ice cream around the edges.
  2. Enjoy immediately, or store them in the freezer in an airtight container for a day or two. (I actually found that they tasted wonderful after sitting in the freezer like this for a day, but they're also delicious if you eat them immediately.)
Cookies adapted from Chickpea Flour Does it All, and the ice cream is adapted mainly from Snixy Kitchen.
Recipe by Cake Over Steak at