As the weather is starting to get warmer, these coffee chocolate chunk ice cream sandwiches are a delicious dessert to cool down with. They're super indulgent, but honestly so delicious. The cookies are incredible (if I do say so myself) on their own, but they're really yummy and fun to make into cookie sandwiches.
I would also recommend a strong coffee blend if you want to really bring out the coffee in the cookies!
You can use whatever dairy-free ice cream you like. I went for a chocolate fudge hazelnut ice cream, but vanilla or caramel would also be delicious!
- COFFEE CHOCOLATE CHUNK ICE CREAM SANDWICHES -
Makes: 12 cookies or 6 cookie sandwiches
You will need:
- 1/2 cup vegan butter
- 1/2 cup caster sugar
- 3/4 cup brown sugar
- 1 vegan egg (aquafaba or flax egg)
- 2 shots espresso (I used Caravan Roastery daily blend pods)
- 2 1/4 cups plain flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate soda
- A big handful of vegan chocolate chunks
Method:
1. Preheat the oven to 180 and line two baking trays with parchment paper.
2. Add the vegan butter, caster sugar, and brown sugar to a large mixing bowl. Mix to combine.
3. Pour the vegan eggs and 1 shot of the Daily Blend (save the rest for later) into the bowl, and mix again.
4. Add the plain flour, baking powder, and bicarbonate soda, and mix to combine.
5. Fold the chocolate chunks into the dough.
6. Roll the dough into 50g balls. This should make 12 cookies.
7. Bake for 15 minutes.
8. Remove the cookies from the oven and brush them with the remaining coffee while they are still warm.
9. Allow them to cool completely before adding your favourite vegan ice cream to the middle of two cookies!
- 1/2 cup caster sugar
- 3/4 cup brown sugar
- 1 vegan egg (aquafaba or flax egg)
- 2 shots espresso (I used Caravan Roastery daily blend pods)
- 2 1/4 cups plain flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate soda
- A big handful of vegan chocolate chunks
Method:
1. Preheat the oven to 180 and line two baking trays with parchment paper.
2. Add the vegan butter, caster sugar, and brown sugar to a large mixing bowl. Mix to combine.
3. Pour the vegan eggs and 1 shot of the Daily Blend (save the rest for later) into the bowl, and mix again.
4. Add the plain flour, baking powder, and bicarbonate soda, and mix to combine.
5. Fold the chocolate chunks into the dough.
6. Roll the dough into 50g balls. This should make 12 cookies.
7. Bake for 15 minutes.
8. Remove the cookies from the oven and brush them with the remaining coffee while they are still warm.
9. Allow them to cool completely before adding your favourite vegan ice cream to the middle of two cookies!
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