Chocolate fudge ice cream sandwiches
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Cook time: 
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Serves: 4 cookies
Creamy vanilla chocolate chip nicecream, topped with gooey chocolate fudge sauce, and sandwiched between chewy raw carob cookies. You will need to allow time for the nicecream to freeze before serving so that it doesn't melt too quickly!
Vanilla Chocolate Chip Nicecream
  • 2 ripe bananas frozen overnight
  • 1 tsp vanilla bean paste
  • 2.5 Tbsp cacao nibs
Raw Carob Cookies
  • ¾ cup (95g) cashews
  • ¼ cup (40g) ground almonds
  • 8 pitted Medjool dates
  • 2 Tbsp maple syrup
  • 1 (small) Tbsp liquid coconut oil
  • 1 tsp vanilla bean paste
  • 2 Tbsp carob powder
Chocolate Fudge Sauce
  • 2 Tbsp liquid coconut oil
  • 2.5 Tbsp carob powder
  • 1 Tbsp maple syrup + 1 tsp
Vanilla Chocolate Chip Nicecream
  1. Place the bananas into a high-speed blender or food processor and pulse to break the banana up into tiny pieces.
  2. Scrape down the sides of the blender, and push the banana towards the blade to help it blend, and blend again.
  3. Repeat until the mixture has begun to turn smooth, creamy. Add the vanilla and blend again until the mixture resembles soft-serve ice cream.
  4. Stir in the cacao nibs, and place the banana ice cream into the freezer for roughly 45 minutes to an hour to harden whilst you make the cookies.
Raw Carob Cookies
  1. Place the cashews and almonds into a food processor and pulse until a coarse flour is formed.
  2. Add the other ingredients and pulse again until the mixture comes together in a dough-like consistency.
  3. Split the dough into eight equal parts, and roll each piece into a ball and place on a piece of greaseproof paper.
  4. Press each ball of dough into a flat, cookie shape, and place in the freezer to harden for 30 minutes; this keeps the ice cream frozen for longer.
Chocolate Fudge Sauce
  1. Place the liquid coconut oil into a bowl with the maple syrup.
  2. Add the carob powder one spoonful at a time until the mixture is thick and viscous, and resembles treacle.
Assembling the cookies
  1. Once the ice cream has hardened in the freezer for roughly 45 minutes, scoop a large spoonful of banana ice cream on top of one cookie, and use the spoon to flatten and shape it to the edge of the cookie.
  2. Top with a spoonful of the chocolate fudge.
  3. You can place the cookies back in the freezer for 15-20 minutes to harden before serving if you want them to keep their shape a little better, or stick the other cookie on top and serve immediately.
These cookies will keep for roughly 3-4 days in an air-tight container in the freezer. The cookies will keep for longer, but the nicecream will turn icy after a few days- not that these yummy cookies will last that longer anyway!
Recipe by Rawberry Fields at