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Coconut Oat Ice Cream Sandwiches

I made coconut milk based ice cream all through July and August.

First, I was trying for a mint chocolate chip with mint from our garden.  I’ve had success in the past using mint extract, like in this shake, but we have several kinds of mint taking over our garden and yard, so I wanted to incorporate real mint.  I found that the flavor of coconut was a bit overpowering when I was using a little mint, and when I used a LOT of mint, the ice cream tasted too earthy.  I actually staged and took pictures of the “final” version, but couldn’t bring myself to post it.  Didn’t think it was “blog worthy” enough!

Then, I went for coffee ice cream, at my husband’s request.  We had just made a big batch of cold brew coffee, so the first step, making strong coffee, was already done for me, woo hoo! Coffee ice cream time!  No. We added way too much coffee, so it was more ice crystal-y than ice cream-y. The next time added less coffee and again, the coffee flavor seemed way too dilute, considering the coconut milk base.

I liked all of them, and we ate a lot of ice cream.  Overall though, I decided I would just stick to banana ice cream.   It’s easier (no ice cream maker needed!), cheaper (how cheap are bananas!), and healthier (I was adding natural sweeteners, either honey or maple syrup to my coconut ice creams, but still).

Then, a brilliant idea struck, as I was making both banana ice cream and making a double batch of my “famous” coconut oat cookies. Ice cream sandwiches!!!!!

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So, that’s what happened. And I’m not even disappointed I didn’t have a “real” ice cream to go in it. These are SO. DARN. GOOD.

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I’ll see you next summer, coconut milk and Ice Cream Maker. Until then, I’ll be eating these ice cream sandwiches!

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Coconut Oat Ice Cream Sandwiches
 
Author:
Serves: 1 dozen ice cream sandwiches
 
Chewy coconut oat cookies sandwiching vanilla banana ice cream. Vegan, gluten free, absolutely delicious!
Ingredients
Coconut Oat Cookies:
  • 1 tbsp. chia seeds
  • 3 tbsp. water
  • 11/2 cups almond meal
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 cup coconut sugar
  • ¼ cup coconut oil
  • 1 tsp vanilla extract
  • ¾ cup shredded coconut (unsweetened)
  • ½ cup oats
banana ice cream
  • 3 ripe bananas that have been frozen
  • ½ tsp vanilla extract
Instructions
Chewy coconut oat cookies:
  1. Make chia egg by putting 1 tbsp. chia + 3 tbsp. water in a mug or bowl and letting it "gel" for about 5 minutes
  2. Mix almond meal, baking soda, baking powder, and salt in a medium bowl.
  3. In a large bowl, cream together coconut sugar, coconut oil, vanilla, and chia egg.
  4. Slowly add dry ingredients until well mixed.
  5. Then, add in coconut and oats. This will be a very thick dough.
  6. Drop a tablespoon of dough on baking sheet lined with parchment paper or silpat. Press down slightly to help shape them.
  7. Bake at 350 for ~10 minutes.
  8. Let cool then stick them in the freezer for a couple of hours or until frozen.
Banana Ice cream:
  1. Use a blender (with tamping device) or food processor to blend bananas (and vanilla extract) until creamy, soft serve consistency.
  2. For best results, stick this mixture in the freezer for an hour so the ice cream sandwiches keep their shape.
  3. Eat the extra 😉
  4. Now, put them together! Work quickly and put a big dollop of banana ice cream in between two cookies. Stick them back in the freezer to firm up completely.
  5. Enjoy!

 

I’d love to hear from you!  Do you have a dairy free and refined sugar free ice cream maker recipe? Leave me a comment!

 

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