“Ice cream sandwiches.” Are there three better words in the lexicon of summer? I think not. Several years ago we had a Fourth of July party at our house. I don’t remember much about what we had for dinner, except that Ella, who was three at the time, ate an entire watermelon by herself. But I’ll never forget dessert.
Ice Cream Sandwiches – Not Just for Kids
There was a gaggle of kids coming to the party, and I decided to keep it simple and make cookies for dessert. I used this gluten-free cookie recipe from Cookie + Kate, but after the cookies were baked, they seemed a little too simple. I therefore decided to transform them into ice cream sandwiches using store-bought coconut ice cream. Now I should back up and say that I tried to be all swanky for the adults and made these Raspberry and Aperol Floats. Mistake. While the floats were delicious and everything, what everyone really wanted was an ice cream sandwich. Since I didn’t make enough for everybody, parents stole them from their kids, claiming that they had had enough sugar for one day (or maybe that was just me).
My friends now request these ice cream sandwiches every summer for potlucks and parties. I recently decided to play with the recipe by amping up the chocolate quota, using both cacao powder and chopped dark chocolate. It’s probably the easiest cookie batter you’ll ever make (everything gets dumped into one bowl), and the result is a sweet and salty (in a good way) chocolate cookie that becomes a trillion times better when sandwiched around coconut ice cream. I use a vegan coconut ice cream since the cookies are made with coconut flour, but plain vanilla would also be awesome. I can’t wait to share these with my friends this summer. And don’t worry, I’ll be sure to make plenty for the adults.
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Chocolate-Coconut Ice Cream Sandwiches (Gluten-Free, Vegan)
- 2/3 cup (3 ounces) lightly packed almond flour
- 1/3 cup (1.5 ounces) lightly packed coconut flour
- 3 tablespoons (0.6 ounce) raw cacao powder or regular unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1/8 teaspoon cinnamon
- ½ cup coconut oil , melted
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- 3.5 ounces dark chocolate , chopped (about ¾ cup chopped)
- 1 ½ pints vegan coconut ice cream , or any ice cream you like
- Preheat the oven to 350˚F. Line 2 large baking sheets with parchment paper.
- In a medium bowl, whisk together the almond flour, coconut flour, cacao powder, baking soda, salt and cinnamon. Add the coconut oil, maple syrup and vanilla. Stir well to combine. Fold in the chopped chocolate. Refrigerate the dough for 5 minutes to allow the flour to absorb the liquid.
- Using a tablespoon measuring spoon or a small ice cream scoop, scoop heaping tablespoon mounds onto the baking sheets, spacing them 2-3 inches apart.
- Bake 5 minutes. Rotate the pans and switch their positions. If the cookies have not flattened (if they still look like little mounds), use the back of a metal spatula and carefully flatten them (wipe the spatula clean as needed to prevent sticking). Bake 6 minutes longer, or until the cookies look dry on top (they will still be very soft). Let the cookies cool on the pans for 5 minutes.
- Using a thin spatula, carefully transfer the cookies to a cooling rack. Pop the rack in the freezer for 5 minutes, or until the cookies are completely chilled and firm. Do Ahead: The chilled cookies can be transferred to a large ziptop freezer bag or Tupperware and frozen for up to 2 months.
- Line a work surface with wax or parchment paper (this is just to keep things clean). Place half of the cookies flat side up on the paper. Top each with a scoop of ice cream. Top with the remaining cookies, and press down gently to distribute the ice cream to the edges. You can eat the sandwiches right away, or you can pop them onto a sheet tray and freeze them for 5-10 minutes, until firm. Once frozen, the sandwiches can be individually wrapped in wax paper and stored in an airtight container or a ziptop freezer bag. Do Ahead: The ice cream sandwiches can be frozen for up to 1 month (yeah right; like they’ll last that long!).