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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.
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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.
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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.
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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.
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Serve immediately or freeze until ready to serve.