Chocolate Sandwiches with Instant berry ice cream filling – Need I say more?
I’m experimenting with a reduction in fructose in my diet at the moment and reaping some feel-good rewards, so I switched out the honey for rice syrup, which is a glucose based sweetener, readily available through health stores and some supermarkets (Coles if you’re an Aussie). The texture of this gorgeous, dense, uber rich chocolate biscuit is thick and intense – enough adjectives for you!?
As a result, I wanted something to contrast its broody richness. Something tangy. Something pink. Something along the lines of INSTANT BERRY ICE CREAM!
So, the sandwich idea was born. While it was gorgeous and perfect for the photo, I’m not going to lie. The actual logistics of eating it as a sandwich were hilariously messy. So, I suggest making smaller bite sized teaspoon blobs of biscuit mixture and popping a teaspoon of ice cream onto each once baked and cooled (which can of course be done in advance of needing to serve / assemble). Enjoy it as a dessert canapé ‘bite’ instead of an ice cream sandwich.
Enjoy the decadence and ease of all components of this recipe and a big thanks to Health Bent for the inspiration! If you’re loving the idea of 2 minute ice cream, have a look here for another one that’s scrumptious!
Real Treats. Happy Bodies.
Chocolate Sandwiches with Instant Berry Ice Cream Filling Recipe
Ingredients
The BISCUIT
- 2/3 cup raw cacao powder (or unsweetened cocoa powder)
- 3 egg whites (2 if using really large eggs. remember to choose free roaming, organic)
- 1/3 cup rice malt syrup (slightly more syrup than in the Health Bent Honey quantity, as it’s a more subtle sweetness than the honey)
- 1/4 cup dark chocolate, very fine chopped ( I used Alter Eco 85%)
- 1/2 tsp vanilla bean powder
Instant Berry & Crème Fraiche Ice Cream
- 100 g mixed organic frozen berries (individual types of berries fine too, but must be frozen)
- 2 tbsp rice malt syrup
- 4 tbsp creme fraiche (yoghurt is fine too)
- 2 tbsp coconut cream (very cold. best result is from the fridge)
Instructions
- Preheat oven to 180 celcius / 350 F
- Whisk everything together until well combined, in a bowl.
- Plop small teaspoons of the mixture, nicely spaced out, onto a baking tray or two to and on buttered / coconut oiled parchment paper.
- Bake for 8-10 minutes, NOT MORE. You don’t want bitterness from burnt dark chocolate.
- Remove/ Cool a little / Tuck In. Once completely cooled, you can add the ice cream.
Instant Berry & Crème Fraiche Ice Cream
- Blitz all together with a thermomix or triblade / stick blitzer / mini food processor until a thick slush is created.
- That’s it. It’s true. It’s that easy!
- Serve immediately, or chill up to 15 minutes without it getting icy.
To plate up
- Position the biscuit on your serving plate. Scoop Ice cream on top. Sandwich or leave open. Scatter a few near frozen berries around the plate.
