Guest recipe and blog by Lauren Lobley @laurenlobley
Wouldn’t it be nice if there were a dessert you could indulge in that was actually good for you? One that didn’t cause blood sugar spikes or crashes, or leave you feeling “hungover?”... Even better, wouldn’t it be amazing to have a healthy dessert that more than satisfied your sweet tooth?!?
With a little bit of ingenuity - and a little sprinkle of magic from Just Thrive Probiotic - this pipe dream has now become a reality.
No matter the time of year, I think we can agree that chocolate chip cookies and ice cream are the quintessential desserts. Put them together and you’ve got a recipe for…well…an ice cream sandwich!
But not just any ice cream sandwich. This recipe uses homemade gluten free chocolate chip cookies that are the perfect amount of soft and chewy. The use of tiger nut flour makes them gluten free. This flour is derived from a root vegetable that grows in both Northern Africa and the Mediterranean. It is naturally gluten free and paleo, and is a wonderful GF substitute to traditional gluten free flours that tend to be highly processed.
What’s even better is that tigernut is a good source of fiber, iron, potassium, protein, magnesium, zinc and even vitamins E and C! It also has a good amount of resistant starch, which act as prebiotics. As you probably know, prebiotics make the perfect companion to probiotics and are a key component for great gut health!
This recipe also uses a sweetener alternative called Trehalose, which has a low glycemic index and contains half the sweetness of table sugar. Alternatively, you could use monk fruit sweetener. Monk Fruit contains erythritol, which is rapidly absorbed in the small intestine and has a zero glycemic index.
This recipe is high in protein on account of the tiger nut flour, egg, collagen and tahini, has a low glycemic index so won’t spike blood sugar, is a good source of both pre and probiotics, and is absolutely delicious!
Please note: When choosing the ice cream, be sure to choose one that is low in sugar.
Ok, let’s get to the recipe!
Dark Chocolate Dipped Ice Cream Sandwiches
- 1 cup tiger nut flour
- ¼ cup trehalose or monk fruit sugar
- 1 tsp baking soda
- 1 scoop of your favorite collagen or vanilla protein powder
- 3 capsules Just Thrive Probiotic
- 1 egg
- ¼ cup maple syrup or monk fruit syrup
- 1 cup runny tahini (substitute with almond butter if you prefer)
- 1 cup dark chocolate chips
- 1-2 pints of your favorite low sugar dairy-free vanilla ice cream (like this one from So Delicious)
- 1-2 3.5 oz bars of 85% dark chocolate
Preheat the oven to 350F. Take the pint of ice cream out of the freezer and leave it on the counter so it can soften up.
- Make the cookies by combining the dry ingredients in a bowl. Add the wet ingredients, along with the chocolate chips.
- Use an ice cream scoop to portion out your cookies on a baking pan about 1 inch apart.
- Bake for 7 minutes, then turn the pans and switch shelves and bake for another 8 minutes or until the cookies are lightly browned on the bottom.
- Let them cool.
- In the meantime, scoop out your ice cream into a bowl and stir it with a spoon. You want to get it to the consistency of a soft serve ice cream so it can be easily spread over your cookies.
- Once the cookies are cooled and the ice cream is soft, scoop out the ice cream onto a cookie, spread it evenly, and top with another cookie. You need to work fast so the ice cream doesn’t melt. Do this for the remaining cookies. Place the sandwiches on a plate or sheet pan and put them in the freezer to set for about an hour.
Once the cookies are frozen, use a small saucepan or double boiler to melt down a bar of 85% dark chocolate.
- Once melted, remove it from the stove and let it cool for about 5 minutes (you don’t want to dip ice cream into hot melted chocolate).
- Line a plate or sheet pan with parchment or wax paper.
- When the chocolate has cooled so it’s just warm and not hot, take one sandwich out of the freezer and dip half of it into the melted chocolate. If you want to be fancy, you can then sprinkle the chocolate with cacao nibs or crushed almonds, but you’ll have to work fast because the chocolate hardens quickly!
- Place the sandwich on the parchment or wax paper lined tray and get the next sandwich from the freezer. Continue until all the sandwiches are dipped. You may need to melt more chocolate down.
- Alternatively, you can just place all of the cookies on the paper lined pan or plate and drizzle the chocolate overtop of them. Or get creative and do a little bit of both!
- Either way, place the cookies back in the freezer to harden and then transfer them to an airtight container and store in the freezer for as long as you can keep them away from anyone!