Cookies and Chocolate Ice-Cream Sandwiches

Serves 12
Prep Time 10 mins
Cook Time 0 mins

A children’s birthday party in a sandwich.


  • 1 cup medjool dates (chopped into small pieces)
  • 1 cup oats
  • 1/2 tsp cinnamon (optional)
  • 1 can coconut milk (left in the fridge overnight)
  • 1/2 cup maple syrup (or any sweetener)
  • 1 tsp vanilla essence
  • 1 bar of dark vegan chocolate


The Cookie Layer

In a high speed blender whizz up the dates, oats and cinnamon until they become a ball of sticky biscuit.

Line a square baking tray with non-stick baking paper. Put the biscuit on top of this and place another baking sheet on top. Use a rolling pin or your hands to flatten the biscuit base to fit the square tin. Make sure it’s thin, but not so thin that it breaks too easily.

Stick this in the freezer while you make the next layer.

Ice-Cream Layer

Leave the coconut milk can in the fridge overnight so the cream separates from the water. Open the can and gently spoon out the coconut cream into a bowl. Reserve the coconut water for smoothies or cooking rice.

Using a electric hand whisk, beat the coconut cream for three minutes. Add in the maple syrup and vanilla essence and whisk again for a further three minutes or until light and fluffy.

Take the baking tray out of the freezer and spoon the coconut cream mix on top, making it as smooth as possible.

Stick back in the freezer for a few hours until solid.

Chocolate Layer

Break the chocolate into a heat-proof glass bowl and place on top of a pot of simmering water. Let the chocolate melt slowly, stirring occasionally. Alternatively you can melt the chocolate in a microwave, my apartment just didn’t come with one, so feel free to be a fancy microwave person of the future.

Set aside to cool.


Take the frozen layers out of the freezer and pour the melted chocolate on top so it covers the whole coconut layer.

If you need it tomorrow, put it back in the freezer. If you need it that day, let set in the fridge.

It is easier to cut into slices when it is frozen.

Left-overs taste great from a lunchbox in the fridge in an ‘after work mid-week crisis I can’t make it through this week without chocolate and ice-cream and cookies’ kind of moment.

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