Paleo Ice Cream Sandwiches

Hello gorgeous…

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The idea for these came to me upon stumbling across this recipe. Using Cool Whip as a low-fat ice cream substitute? Genius.

Rather than employ the dastardly artificial whipped cream proxy, I called upon a recipe I’ve seen floating around the blog world for a while now…coconut whipped cream.

Coconut whipped cream is perfect for paleo followers as well as those with dairy allergies. It’s luxurious with a natural sweetness and is pretty much God’s gift to alternative diets…and when you sandwich it between two soft, low-fat, flourless, chocolaty spheres of delight, this dessert is pure heaven.

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Paleo Ice Cream Sandwiches
 
Prep time
Cook time
Total time
 
Author:
Serves: 7
Ingredients
  • Cookies:
  • ½ c. cocoa powder
  • 6 T. coconut sugar, sucanat, or brown sugar, divided
  • ⅛ t. sea salt
  • 3 egg whites
  • ⅛ t. lemon juice
  • 1 t. vanilla
  • Coconut Whipped Cream:
  • 1 can full-fat coconut milk (I used Thai Kitchen), refrigerated for at least 12 hours
  • 2 drops liquid stevia
  • ¼ t. vanilla
Instructions
  1. For the cookies:
  2. Preheat the oven to 300 degrees.
  3. Grind ¼ cup of the sugar into a powder (I used a coffee grinder to do this).
  4. Sift the cocoa, the above ¼ cup of sugar, and salt to remove any lumps.
  5. Add the egg whites and lemon juice to a bowl.
  6. Beat the egg white mix until 'soft peaks' start to form (about 3 minutes).
  7. Add the remaining 2 tablespoons of sugar 1 tablespoon at a time.
  8. Beat the mixture until stiff glossy peaks form (about 4-5 minutes).
  9. Using a spatula, fold in the cocoa/sugar/salt mix and the vanilla. This will take a few minutes to all come together.
  10. Drop large teaspoons of batter onto a parchment paper-lined cookie sheet (I made 14).
  11. Bake the cookies for 28 minutes.
  12. Cool.
  13. For the whipped cream:
  14. Open the can of cold coconut milk, and skim off the top layer of thick cream (about the top ⅓ of the can).
  15. Place the cream into a bowl, and add the stevia and vanilla.
  16. Beat the cream until it thickens (this only took a couple of minutes for me, but I've read that it can take up to 6 minutes, so be patient!).
  17. Dollop the whipped cream onto a cooled cookie and top it with another cookies, making a sandwich.
  18. Repeat this process to make 7 sandwiches.
  19. Place the ice cream sandwiches into the freezer for 5-15 minutes. Going beyond this amount of time will cause the 'ice cream' to harden, and it will not taste as good.
  20. Enjoy!
Notes
The nutrition facts are based on using coconut sugar, 6 ounces of coconut cream (I overestimated here to be cautious. My entire coconut milk can is 13.66 ounces.). Weight Watchers points (new system): 3! :-)
Nutrition Information
Serving size: 7 Calories: 117 Fat: 6.6 g Saturated fat: 5.6 g Unsaturated fat: 1 g Trans fat: 0 g Carbohydrates: 15.2 g Sugar: 11.4 g Sodium: 63 mg Fiber: 2.4 g Protein: 3.2 g Cholesterol: 0 mg

For one sandwich, there are only 117 calories!…

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…and for those of you on Weight Watchers, one sandwich only has 3 points!

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…loved by all…

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…the perfect treat that I want to make again and again!

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Shared with: Make Your Own Monday, Natural Living Monday, Slightly Indulgent Tuesday, Fat Tuesday, Allergy-Free Wednesday, Wheat-Free Wednesday, Gluten-Free Wednesday, Gluten-Free Friday, Fight Back Friday, The Pennywise Platter, Whole Foods Wednesday

 

 

Comments

  1. says

    Mmmm, I could eat a plate of the cookies ALONE!! “…when you sandwich it between two soft, low-fat, flourless, chocolaty spheres of delight, this dessert is pure heaven!” <- but of course when you put it THAT way…ok, you totally twisted my arm! 😉
    Heather @ Kiss My Broccoli recently posted..A Marvelous WEEK!My Profile

    • Lauren says

      Haha, thanks Amanda! My husband reacted similarly, especially when he knew he was getting protein (he’s a bit of a meathead). :-) I hope you guys enjoy them!

  2. says

    These look great! I love whipping up coconut milk into recipes! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    The party will be GREAT this week! We are giving away a tote full of goodies from Namaste Foods! The items are gluten free and allergy friendly! Can’t wait to see what you bring to the party!

    Cindy from vegetarianmamma.com
    Cindy (Vegetarian Mamma) recently posted..NUWI #quinoa #smoothie #giveaway! – #glutenfree #veganMy Profile

  3. Adriana says

    Thank you for sharing this yummy recipe. I just made it tonight, but don’t know what happened. I just got 6 small cookies. I follow every step so I am wondering what went wrong. My husband love them!!! I did too, but I am just having the “ice cream” because he wants to eat the rest later. Please advice since I am keeping this healthy recipe. Thank you again (-:

    • Lauren says

      Hi Adriana,
      Hmmm…I guess it would depend on how big you made each cookie?…also, the longer you beat the egg whites, the more it will kind of fluff up and thus give you more batter to work with. You can see the size of my cookies in my last few photos, so maybe use that as a comparison to yours? I’m glad you enjoyed them though! :-)

      • Adriana says

        Thanks Lauren for getting back to me. I used the cookie scoop, small size … Size looks exactly like yours. I guess next time I will keep beating the eggs longer time … My husband is asking for more tonight, but kitchen is closed so I’ll make more next weekend.

  4. says

    I made these on the weekend and they were great! They were actually better the second day after being in the fridge for 24 hours.

    However, mine were super sticky. Like glue on my fingers and teeth. They don’t look as sticky in your picture, any idea why they might have come out that way? They were still awesome though, no complaints.

    • Lauren says

      Just the lack of flour gives them that quality. Have you ever tried a meringue? They are almost identical in consistency. Glad you liked them! 😀

  5. says

    Just made the cookies to use for strawberry “ice cream” (coconut milk based, but with egg yolks and cooked like a regular ice cream custard) sandwiches. They turned out beautifully, perfect chewy and not too sweet texture. Flavor pairs well with strawberry. Thanks for the recipe!

    • Lauren says

      That’s great Amber! I love the idea of a strawberry ice cream paired with the chocolate cookies, I’ll have to try that. :-)

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