I hope you all remember when I warned you about all of the berries coming your way from the blog. I wasn’t kidding around. It’s going to be berry season soon!

I have an obsession with berries. Call me crazy if you like but I think I’d choose fresh berries over chocolate at every opportunity. I can eat so many of them.

Now I may prefer berries to chocolate, but that doesn’t mean I don’t have an almost equal love for chocolate. Oh, and when you put the two of them together……amazing! And if you involve ice cream and cookies in this delicious equation then you’re looking at a pretty over the top dessert!

These were a creation of the moment, guys. I really didn’t put much thought into them at all. I was making chocolate chip cookies while staring at a crate of fresh raspberries and then they somehow found their way into the cookies. Then I remembered that there was some ice cream in the freezer that I wanted to use and,voila! -> raspberry chocolate awesomeness is born!

I love it when this happens. Don’t get me wrong, I put a lot of thought, time, and effort into planning recipes most of the time. It’s just that small percentage of instances that are spontaneous, the thoughtless epiphanies, they always seem to be the best! So I’m hoping you get the chance to try these and they just so happen to be perfect for Valentine’s Day next month!

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Raspberry Swirl Chocolate Chip Cookie Ice Cream Sandwiches (Vegan)

Take the deliciousness of fresh berries and chocolate chip cookies and throw them together with some ice cream and you're all set.

Prep Time 25 minutes

Cook Time 25 minutes

Total Time 50 minutes

Servings 12 - 14 sandwiches

Ingredients

• 1/2 cup Miyoko's "butter" or any dairy free butter cut into pieces
• 2 tablespoons coconut cream *see note
• 2 tablespoons applesauce or pumpkin puree
• 1/2 cup brown sugar packed
• 1/2 cup organic granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 2 1/4 cups all purpose flour
• 1 1/2 cups dairy free semi-sweet chocolate chips or chopped chocolate
• 1/2 fresh raspberries
• 1/2 cup frozen raspberries
• dairy free chocolate ice cream
• additional fresh raspberries optional

Instructions

1. Pre-heat oven to 350 degrees F (180 C). Cream butter and sugars together in bowl of stand mixer (or with hand mixer). Scrape sides of bowl and add coconut cream and applesauce; beat until well combined. Add vanilla, soda, and salt. Add flour one cup at a time and beat after each addition but just until combined. (If you are using a hand mixer you may have to hand stir the last cup of flour into the dough.) Stir in chocolate and fresh raspberries (don't worry when they smash, that's the "swirl" part) and line a cookie sheet with parchment.
2. Line a cookie sheet with parchment and roll dough into balls, about 2 inches in diameter, and place about 3 inches apart on baking sheet. Divide each ball in half and press each half down slightly to form a tall disc. Top one half with a few frozen berries and place second half on top and press down over berries. Top with a few more berries and press into dough.
3. Bake for 10 - 12 minutes until edges start to turn golden brown. Remove from oven and cool for about 5 minutes then place in freezer for about 1 hour.
4. When cookies are cold, assemble sanwiches by spreading chocolate ice cream in between the down sides of two cookies and press them together. If desired, press fresh raspberries into ice cream around the sides.
5. Serve immediately or freeze until ready to serve.

Recipe Notes

If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.