My mum is a huge choc ice/ice cream sandwich fan and she especially loves Icebergers, so I created my own version made using only healthy, natural ingredients.
The result was these heavenly treats that have the most beautiful, thick, luxurious ice cream. Best of all no added sugar and completely natural.
They keep well in the freezer if you put them in an airtight container.
They take a little while to make but are so delicious, they’re worth every single second.
Gluten-free and as ever refined sugar free. They could be made vegan by swapping out the mascarpone for cashew cream and use coconut oil instead of butter.
Enjoy!!
Ingredients:
Cookies
300g rolled oats (milled in processor)
120mls hot water
120g softened butter
3 tbsp Cacao powder
1tsp vanilla
10 softened dates
Pinch salt
Icecream Filling
250g marscapone
2 tbsp cacao
1 tbsp vanilla
1 ripe banana
8 dates
Optional chocolate for dipping
1/4 cup of melted Sugar free chocolate
2 tbsp crumbled raspberry
Method:
Add the oats & salt to the processor and blend until a floury texture.
Add the dates and process until we’ll combined with the oats.
Next add the butter to the hot water and mix together. Then add the vanilla. Gradually pour the water mixture in to the oats blending as you add.
It should resemble a thick dough like texture.
Remove from the processor and roll out on to a floured surface/silicone baking sheet. Cut in to equal rectangles.
Place in the oven and cook for approx 15mins on 175.
Next add the ice cream filling ingredients to a blender and blend together.
Remove the cookies from the oven, pop on to a wire tray and allow to cool. When cooled top with the ice cream and pop another cookie on top. Place in the freezer for 1 hour.
Melt the sugarfree chocolate and dip the end of the cookies with it. Sprinkle with raspberries and place back in the freezer until you want to eat one!
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