Happy Thursday Friends! Guess What??!! Today we are making the ever so delicious ice-cream cookie sandwiches! Woop Woop!
You can tell that I’m very excited about these.
I don’t know why I didn’t make these sooner, I feel because cookie ice-cream sandwiches have been everywhere, I didn’t want to do the same thing everyone else was doing, does that make sense? Not that I didn’t absolutely love the look and sound of them, I just didn’t have the desire to make them, ok I’ll stop blabbing about why I never made these and let’s get into just what flavour these are!
The ice-cream cookie sandwiches are Sticky Date flavoured! OH MY GOODNESS!! STICKY DATE! One of the best desserts and what a classic it is. Since I love creating a twist to my recipes, I thought it would be so incredibly yummy to flavour these ice-cream cookie sandwiches with a homemade butterscotch sauce, drooling yet?
This recipe does take many hours, only because you have to melt down the ice-cream, make the butterscotch sauce and then swirl it through the melted ice-cream and the re-freeze it. I know I know, it’s sooo hard to wait for deliciousness to be had but please trust me when I say it will be all worth it in the end!
You can take the cheats way and find a store made butterscotch flavoured ice-cream but why when a homemade version is just so much better? Well yea I did use store-bought ice-cream from my favourite dairy-free ice-cream brand Zebra Dream but I can’t be that unfair and make you wait even longer to churn your own ice-cream, there had to be comprises hehe!
The cookies themselves are super simple to make and taste EXACTLY like a sticky date favoured dessert, oh my! I think you guys are going to love these so much!
I think we I’ll let you go ahead and get your ice-cream ready because…. look at them! They must be made right away! Enjoy!
- 500ml carton Zebra Dream Vanilla Dairy Free Ice-cream, or any vanilla ice-cream of choice
- Butterscotch sauce
- ¼ cup unsalted butter or vegan butter substitute
- ½ cup coconut sugar
- ½ cup full fat canned coconut cream
- ¼ tsp Himalayan pink salt
- 1 tsp vanilla bean extract
- 360g pitted dates, roughly chopped
- ½ cup coconut sugar
- 125g coconut oil
- 1 tsp baking soda
- 1 cup gluten free all purpose flour, this is the brand I use
- 1 cup desiccated coconut
- 1 egg or flax egg
- 1 tsp ground cinnamon
- 1 tsp vanilla bean extract
- Ice-Cream - requires 4-6 hours or overnight prep for freezing
- Leave carton of ice-cream out on your kitchen bench to defrost.
- Butterscotch Sauce
- In a medium sized pot over low heat, melt butter.
- Once completely melted, stir through sugar, coconut cream and salt until well blended.
- Turn heat to high and bring mixture to a boil. Stirring occasionally.
- Once boiling, reduce heat to medium and let the mixture come to a low gentle boil. Cook for 5 minutes, stirring occasionally.
- Remove from heat and pour into a clean heat-proof jug or bowl. Place in the refrigerator until completely cool and thick, approx. 1-2 hours. Place in the freezer to fasten up the process. You will be stirring this sauce through the ice-cream once it has melted.
- Once ice-cream has defrosted and butterscotch sauce has cooled and thickened, pour into a mixing bowl.
- Pour and fold through desired amount of butterscotch sauce into ice-cream, taste test until the perfect butterscotch flavoured ice-cream is achieved.
- Line a small rectangle or square baking tray that has sides, with plastic wrap. Pour ice-cream into tray and smooth out evenly. Place in the freezer until completely frozen, approx. 4-6 hours or overnight.
- Once completely frozen, remove and take a 2½-inch round cookie cutter and cut out rounds of ice-cream to create the filling. Place on a small plastic lined tray. Once all cut out, place rounds back into the freezer to chill.
- Preheat oven to 180ºC (350ºC) and line a baking tray with parchment paper, set aside.
- In a medium sized pot, add chopped dates, sugar and coconut oil. Over a medium heat, gently stir until the coconut oil has completely melted.
- Keep stirring for a further 5-8 minutes until the dates turn soft and the coconut oil has been well blended through the dates and sugar.
- Once soft, add baking soda and mix well. Remove from heat and set aside to cool slightly.
- Once cooled, transfer to a large mixing bowl and add flour, coconut, egg, cinnamon and vanilla.
- Using a wooden spoon or your hands, mix together until well combined.
- Using a 2½-inch round cookie cutter, pick up approx. 2 heaping tablespoons of mixture and press into the bottom on the cookie cutter on lined tray to create a flat round cookie. This will match the size of ice-cream filling. Repeat with remaining mixture.
- Bake for 10-12 minutes or until golden all over.
- Remove and cool on tray for 5 minutes.
- Transfer to a wire rack to cool completely.
- Remove ice-cream rounds and place sandwich each between 2 of the cookies.
- Serve immediately or freeze for later. Defrost for a few moments before serving.