RECIPE: Cookie Dough Dates

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    When I was little a choc ice was the ULTIMATE in ice creamy treats, my sister & I LOVED them. There was also an ongoing discussion over the exact way one had to eat them – were you an ‘All-In-One Muncher’ or a ‘Nibble Off The Chocolate Firster’ please email me your responses or comment below as 20 years later we still disagree on this point.

    Now I must admit I haven’t had a choc ice in an exceptionally long time but that doesn’t mean they don’t still hold a fond place in my heart, & it’s those ongoing amorous feelings that have inspired today’s recipe.

    By turning to fibre rich dates for the ‘envelope’ element for the ice cream filling you not only get a burst of divinely delicious flavour but a whole host of nutritional wonder too, & the small smattering of bitter chocolate perfectly compliments those creamy, dreamy, sticky elements.

    I think these make for the perfect, light after dinner morsel, or dip-intoable snack when you feel the need for something a little sweet. The fact that they take mere moments to make only adding to the joy that they undoubtedly bring by the bucket load! 

     

     

    1. Use the point of a small sharp knife to score down the length of your dates so you can pop the stones out, then gently open them up like a book.
    2. Take a teaspoon to scoop small nuggets of ice cream & add 1 to each date, curling the edges back around to form a sandwich. Pop into the freezer to harden for at least 30 minutes.
    3. Break your chocolate into pieces, add to a glass bowl & place over a small pan of simmering water to gently melt.
    4. Take your dates out of the freezer & arrange on a plate, use a teaspoon or fork to drizzle the melted chocolate over them (or just dip them halfway in if you prefer!).
    5. Return to the freezer for at least another 30 minutes so the chocolate can set then dip in & enjoy whenever you fancy. Once hardened you can pop them in a bag & they’ll keep for up to 3 months.