High Fiber Dark Chocolate Chip Ice Cream Sandwich
Take your dessert game to the next level with our High Fiber Dark Chocolate Chip Ice Cream Sandwiches. This dessert is perfect for making ahead—ideal for parties, summer afternoons, or when you just need a sweet pick-me-up. With wholesome ingredients like Greek yogurt and the natural goodness of California Prunes in the cookies, you can enjoy this indulgence guilt-free.
Equipment
- ice cream maker
- Stand Mixer
- Cookie Scoop
- sheet pan
- large round cookie cutter
Ingredients
High Fiber Dark Chocolate Chip Oatmeal Cookies
- 16 TBSP Real California unsalted butter 2 sticks, softened
- ⅓ cup sugar
- ⅔ cup California Prune puree *see notes
- 1 egg
- 1 tsp vanilla bean paste
- 1 cup all-purpose flour
- ¾ tsp baking soda bicarb
- ¼ tsp kosher salt
- 1 ½ cups rolled oats
- ½ cup about 12 pitted California Prunes chopped
- ¾ cup dark chocolate chips or chunks divided
Frozen Dark Chocolate Chip Greek Yogurt
- 6 cups Real California Greek yogurt plain or vanilla flavored
- 1 cup whole milk
- 1 cup granulated sugar
- 1 cup mini dark chocolate chips mini semi-sweet chocolate chips
Instructions
To make the High Fiber Dark Chocolate Chip Oatmeal Cookies
- Preheat the oven to 350°F (180C). Line two baking sheets with parchment paper or silicone silpats.
- Measure out ¼ cup of the dark chocolate chips and set aside.
- Add the Real California butter and sugar to the bowl of a stand mixer. Using the paddle attachment on medium speed, cream the Real California butter until the sugar has been absorbed and the texture is light and fluffy. Add the California Prune puree and continue mixing on low speed until incorporated, scraping down the sides of the bowl and paddle as needed. Add the egg and vanilla bean paste, then mix until incorporated.
- In a small bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the mixer bowl, mixing on low just enough to incorporate. Add the oats to the mixer bowl and mix on low until everything is evenly distributed. Use a spatula or wooden spoon to fold in the chopped California Prunes and the remaining ½ cup of dark chocolate chips.
- With a small cookie scoop, a spoon, or just your hands, form the dough into balls, using 2 tablespoons of the dough per cookie. Then, arrange them on the prepared baking sheets a few inches apart.
- Press the dough down with the bottom of a drinking glass greased with baking spray to create a more uniform look among the cookies. The batter won’t spread much as it bakes, which is fine if you are simply making the cookies, but if you are making the Frozen Yogurt Cookie Sandwiches, it is important to flatten them out so that they are all uniform in size and shape. If the cookie dough sticks to the bottom of the glass, use a thin knife or bench scraper to separate it.
- Place a few of the ¼ cup of reserved dark chocolate chunks on top of each cookie and press in gently. Bake for 12 minutes, until cooked through and starting to brown around the edges.
- To make uniform-sized cookies, when the cookies are done baking, remove the pan from the oven and place it on a work surface. Working one at a time, place a round cookie cutter, slightly larger than the cookie, around a cookie directly on the baking sheet and move the cookie cutter around in a circular pattern. When the cookie's edges are smooth and perfectly rounded, repeat this step with the remaining cookies.
- Allow to cool for 10 minutes on the pan then carefully transfer to a wire cooling rack to cool the rest of the way.
- These cookies will keep at room temperature, tightly covered for up to 3 days.
To make the Frozen Dark Chocolate Chip Greek Yogurt
- At least 24 hours in advance freeze the bowl of your ice cream maker. You may need to make the frozen yogurt in two batches depending on the size of your machine. This recipe will make 2 quarts of ice cream.
- Combine the Real California Greek yogurt, milk, and sugar in a bowl. Whisk until the milk and the sugar are completely incorporated, 1 to 2 minutes, and the mixture feels smooth between your fingers, not gritty.
- If your yogurt mixture has warmed at all or if you want to wait to churn it at this point, cover it and place it in the fridge until it has cooled to fridge temperature again.
- When ready to churn, according to the directions of your machine, pour the Greek yogurt base into the ice cream machine. Churn until the yogurt has thickened to the texture of soft-serve or a thick milkshake, around 20 minutes on most machines. Right before turning off the ice cream machine mix in the mini chocolate chips just until incorporated.
- Line a 10 x 15 baking pan or similar-sized baking dish with parchment paper and set aside.
- Pour the Frozen Dark Chocolate Chip Yogurt onto the prepared pan, smooth the top into an even layer across the pan with a spatula, and cover with plastic wrap. Freeze for 8 hours or until solid.
To assemble the ice cream sandwiches
- Remove the pan of frozen yogurt from the freezer and use a round cookie cutter similar in size to the cookies to cut out rounds of the frozen yogurt mixture. Place the rounds of frozen yogurt between two completely cooled High Fiber Dark Chocolate Chip Oatmeal Cookies, then place the cookie sandwich on a small parchment-lined baking sheet in the freezer. Complete with the remaining cookies to make 8 cookie sandwiches.
- Wrap the sheet pan with the ice cream cookie sandwiches with plastic wrap and freeze the cookie sandwiches for 8 hours or overnight to freeze them all the way through before serving.
- The Real California Greek Yogurt in your High Fiber Chocolate Chip Cookie Sandwiches will keep wrapped in the freezer for up to one month.
Notes
Notes for High Fiber Dark Chocolate Chip Oatmeal Cookies
How to make prune puree:
16 ounces of pitted California Prunes,
1 1/2 cups hot water Combine the California Prunes and water in a blender. Pulse to combine, then blend until smooth, pourable consistency forms, scraping the sides if necessary. Store the purée in an airtight container in the fridge for up to 4 weeks. Notes for the Frozen Dark Chocolate Chip Greek Yogurt It is important to freeze the insert of your ice cream maker, if required by your machine, before starting to make the frozen yogurt. We suggest placing the insert in the freezer 24 hours in advance of making the frozen yogurt.
16 ounces of pitted California Prunes,
1 1/2 cups hot water Combine the California Prunes and water in a blender. Pulse to combine, then blend until smooth, pourable consistency forms, scraping the sides if necessary. Store the purée in an airtight container in the fridge for up to 4 weeks. Notes for the Frozen Dark Chocolate Chip Greek Yogurt It is important to freeze the insert of your ice cream maker, if required by your machine, before starting to make the frozen yogurt. We suggest placing the insert in the freezer 24 hours in advance of making the frozen yogurt.
Nutrition
Calories: 719kcalCarbohydrates: 88gProtein: 13gFat: 37gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 86mgSodium: 221mgPotassium: 513mgFiber: 4gSugar: 57gVitamin A: 956IUVitamin C: 0.2mgCalcium: 161mgIron: 2mg