• Servings

  8-10

• Prepration Time

  1 hr

INGREDIENTS

• 200 g salted butter
• 3/4 cup raw castor sugar
• 1/2 cup brown sugar
• 1 tbs vanilla extract or paste
• 1 large egg
• 1 cup & 3 tbs plain flour
• 1/2 cup dark cocoa powder
• 1/2 tsp bi-carb soda
• 1/2 tsp flaked sea salt
• 200 g dark chocolate, roughly chopped
• Vanilla Plum Puree
• 6 CROC EGGS™ Plums, seed removed & roughly chopped
• 1 tbs vanilla paste
• 1 tbs maple syrup or sweetener of choice
• Vanilla Plum ice cream
• 1 litre good quality store bought ice-cream
• 1 cup vanilla plum puree
• To serve
• 3 CROC EGGS™ Plums, seed removed & thinly sliced

METHOD

Double Chocolate Cookies

• Cream together the butter and sugars until light and fluffy
• Add the egg and vanilla and beat to combined
• Fold in the flour, cocoa, bi-carb, and sea salt
• Add the chocolate and stir to combine
• Cover the cookie dough and place into the fridge to rest overnight
• Remove the dough from the fridge and shape into tablespoon sized balls, then place onto a paper lined baking tray
• Freeze the cookie dough balls until you are ready to use them. They will keep in the freezer in an airtight container for a few weeks
• Preheat your oven to 180C/350F.
• Place the frozen cookie dough balls onto a paper lined baking tray ensuring there is enough room for the cookies to spread. I find 4-6 cookies per tray works best.
• Bake the frozen cookie dough balls for 15 minutes
• Remove from the oven and set aside to completely cool
• Store in an airtight container in the fridge

Vanilla plum Puree

• Place the ingredients into a blender and blend until smooth

Vanilla plum ice cream

• Soften the ice-cream then mix and swirl through 1 cup of the vanilla plum puree
• Add the ice-cream mixture back into the container and freeze overnight

To Serve

• Place a row of cookies onto a serving plate
• Top with a scoop of the vanilla plum swirl ice-cream, a drizzle of vanilla plum puree, and a few slices of fresh plums
• Top with another cookie and gently press together
• Serve immediately or store in the freezer in an airtight container