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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.
    Home made berry ice cream in chocolate sanwiches