Double Dark Chocolate Fudgewiches With Ice Cream Filling
Calling all chocoholics: meet your new dark, decadent obsession. Thick, chewy, chocolatey cookie bars meet creamy no-churn ice cream in a single big batch.
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Cooking tools:
- Hand mixer
- Baking pan
- Parchment paper
- Oven
- Freezer
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Saucepan
- Chef's knife
- Cutting board
- Plastic wrap
- Airtight container
Ingredients
- For the double chocolate chip cookie bars:
- ¾ cup
- vegan butter
- or refined coconut oil, melted
- 1 cup
- dark brown sugar
- , firmly packed
- ½ cup sugar
- ½ cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- ½ cup Dutch-process cocoa powder
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- semi-sweet chocolate chips
- 2 (14-ounce) cans full-fat coconut milk, chilled
- 2⁄3 cup powdered sugar
- 1⁄3 cup Dutch-process cocoa powder
- ½ teaspoon vanilla extract
Ready to cook this?
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