Ice Cream Sandwich Cookies from a Dash of Compassion.

April 30, 2011

Ice Cream Sandwich Cookies from a Dash of Compassion.

  Ice Cream Sandwich Cookies

I think we all owe Brittany a round of applause for gathering together an incredible number of enthusiastic bloggers to participate in April in the Raw. I know all the contributions have been joyously received and appreciated. Not only are the recipes delicious, beautiful and creative, they are filled with homemade love and healthy ingredients, which make them even more special.
For those of you who don't know me, I'm a creator of raw, vegan desserts and the voice behind A Dash of Compassion. In my baking journey, I have come to love raw desserts because they are one of the healthiest and most creative dessert choices available.
Ideally, the ingredients used in raw dessert-making are fresh, minimally processed and in their natural, nutrient-rich state. It's quite amazing to see the miracles that occur when these ingredients are soaked, blended, whipped, frozen and dehydrated to form delicious cakes, tarts, cookies, brownies and ice cream. As I've learned, the possibilities are endless with what can be created when combining simple raw techniques with a wide variety of healthy, whole foods.
 Ice Cream Sandwich Cookies

Ice Cream Sandwich Cookies

Today, I'd like to share a raw version of one of my favourite childhood treats: ice cream sandwich cookies. When I was young, I could have eaten an entire box of frozen Oreo cookie sandwiches without hesitation or any inkling of how much sugar or other unknown ingredients were in them. But that was then, and this is now. I'd much rather indulge in a healthier version, like these ones.
I made two delicious flavours here, both using fresh avocado as the "ice cream" base. The chocolate avocado version is definitely my favourite, but if you're up for trying a new, very colourful flavour combo, the avocado mint flavour is for you! I was pleasantly surprised when I discovered the avocado keeps its beautiful green hue when frozen. So, my only advice is to make sure you keep the filling frozen rather than refrigerated, or else it will turn a very unappealing brown. The rest of the process is surprisingly easy. The only tough part is waiting for the cookies and filling to firm up in the freezer before eating them, but these babies are definitely worth the wait. This recipe makes four large cookie sandwiches. Enjoy!
 Ice Cream Sandwich Cookies

Ice Cream Sandwich Cookies

Raw Sandwich Cookies

Chocolate Cookies:

3/4 cup almond meal

1/4 cup raw buckwheat groats, ground (or more almond meal)

1/2 cup raw cacao powder

1/2 cup chopped dates, soaked until soft

2 tbsp raw agave nectar

1 tsp vanilla extract

pinch of sea salt


1. In a food processor, pulse the almond meal, buckwheat and cacao powder just to combine.

2. Add the chopped dates, agave, vanilla and salt and process until a soft dough ball forms. If it doesn't, add water 1 teaspoon at a time until a ball forms.

3. Using a rolling pin, roll out the dough in between 2 pieces of parchment paper into a thin, even layer. Remove the top sheet of parchment paper and use a cookie cutter to cut out round shapes. Carefully transfer them to a cookie sheet covered with parchment paper. Place the sheet of cookies in the freezer for at least an hour to firm up.

4. To assemble, spread a thick layer of the chocolate or mint filling (recipes below) on a cookie and place another cookie on top, pressing down gently. Roll the sides of the ice cream sandwich in cacao nibs or nuts to coat. Repeat with remaining cookies. Refreeze for at least an hour before serving. These can be stored in the freezer for a longer period if tightly wrapped with plastic wrap and parchment paper.


Filling option #1: Avocado Mint

2 ripe avocados, skin and pit removed

1/2 cup fresh mint leaves, chopped

1/2 cup raw agave nectar

1 tbsp fresh lemon juice

1 tsp pure vanilla extract

1/2 tsp pure mint extract

1/4 cup coconut oil, melted

1. Blend together all ingredients, except the coconut oil, in a high-powered blender until smooth. You may need to stop occasionally and scrap down the sides.

2. Add the coconut oil and blend again until combined and smooth.


Filling option #2: Chocolate Avocado

2 avocados, skin and pit removed

1/2 cup raw agave nectar

3 tbsp natural almond butter

1 tbsp pure vanilla extract

1/2 cup raw cacao powder

2 tbsp coconut oil, melted

1. Blend together the avocado, agave nectar, almond butter and vanilla until smooth.

2. Add the cacao powder and coconut oil and blend until combined and smooth.


Brittany Angell

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I created this recipe with Brunch in mind- however they would work excellent served alongside just about any lunch or dinner. Use these in place of dinner rolls or serve them alone with a fun beverage. In the future I plan to serve them alongside red meat, roasted vegetables and a glass of wine.

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ALWAYS preheat your oiled popover pan or muffin tray.

Use a blender to make the batter.

Do not open the oven during the cooking time as this could cause your popovers to fall.

Serve the Popovers HOT fresh out of the oven!

Gluten Free Bacon and Sage Popovers

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“My slogan is: “Don’t make food your religion, make it your wisdom”. What I have been shown, is that the choices we make in our food selections can absolutely have a direct impact on our bodies, minds and overall well being. But more importantly I was shown, in my long recovery process, that it is the renewing of our minds that truly sets us free. We can eat the purest, most wholesome, immune building foods yet if our minds are filled with negative, fearful, bitter thoughts, we can cause much internal damage. We are not any more spiritual or closer to God because of what we eat. However, making wise, informed food choices can clearly impact our energy, clarity of mind, and immune systems. “
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