Double Choc Raspberry Mini Ice Cream Sandwiches (Edit recipe)

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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!

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PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 12

Ingredients

1.25 cup Whole Wheat Flour
3 Tbsp Cocoa Powder
0.5 cup Coconut Sugar
0.333 cup Coconut Oil, can sub for melted butter
2 Tbsp Almond Milk, any milk works fine
1 whole Egg, beaten
0.5 tsp Baking Soda
0.25 cup Sugar Free White Chocolate Chips
1 pint Denada Dairy-free Raspberry Ribbon Ice Cream

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Process

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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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About This Recipe

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
Sugar Alcohol:	0 g
Calculated per serving.