Double Choc Raspberry Mini Ice Cream Sandwiches
If you’re looking for an easy dessert to make this week, then these are for you! They are the perfect healthier treat that are low in sugar but just as delish!
10 minutes
20 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 226 |
| Fat: | 13 g |
| Carbohydrates: | 16 g |
| Protein: | 3 g |
| Cholesterol: | 2 g |
| Sodium: | 81 mg |
| Fiber: | 4 g |
| Sugars: | 5 g |
| Calculated per serving. | |
Serves: 12
Ingredients
- 1.25 cup1.25 cup1.25 cup Whole Wheat Flour
- 3 Tbsp3 Tbsp3 Tbsp Cocoa Powder
- 0.5 cup0.5 cup0.5 cup Coconut Sugar
- 0.333 cup0.333 cup0.333 cup Coconut Oil, can sub for melted butter
- 2 Tbsp2 Tbsp2 Tbsp Almond Milk, any milk works fine
- 1 whole1 whole1 whole Egg, beaten
- 0.5 tsp0.5 tsp0.5 tsp Baking Soda
- 0.25 cup0.25 cup0.25 cup Sugar Free White Chocolate Chips
- 1 pint1 pint1 pint Denada Dairy-free Raspberry Ribbon Ice Cream
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 180C (fan forced).
- In a bowl, whisk together wholemeal flour, cacao powder, coconut sugar, baking soda and baking powder.
- Make a well in the middle and fold in the butter, egg, and milk.
- Fold in the white chocolate chips.
- Roll ~ 1/2 tbsp cookie dough into a ball and slightly flatten onto a lined baking tray.
- Bake for 8-10 minutes. Leave to cool.
- Place half of the cookies into a small muffin tin, flat side up.
- On the inside of the cookie add a spoonful of Denada Raspberry Ribbon Ice Cream and top with another cookie.
- Place into the freezer to set for ~10-20mins and enjoy!
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