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.
- 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
- For the cookies:
- Preheat the oven to 300 degrees.
- Grind ¼ cup of the sugar into a powder (I used a coffee grinder to do this).
- Sift the cocoa, the above ¼ cup of sugar, and salt to remove any lumps.
- Add the egg whites and lemon juice to a bowl.
- Beat the egg white mix until ‘soft peaks’ start to form (about 3 minutes).
- Add the remaining 2 tablespoons of sugar 1 tablespoon at a time.
- Beat the mixture until stiff glossy peaks form (about 4-5 minutes).
- Using a spatula, fold in the cocoa/sugar/salt mix and the vanilla. This will take a few minutes to all come together.
- Drop large teaspoons of batter onto a parchment paper-lined cookie sheet (I made 14).
- Bake the cookies for 28 minutes.
- For the whipped cream:
- Open the can of cold coconut milk, and skim off the top layer of thick cream (about the top ⅓ of the can).
- Place the cream into a bowl, and add the stevia and vanilla.
- 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!).
- Dollop the whipped cream onto a cooled cookie and top it with another cookies, making a sandwich.
- Repeat this process to make 7 sandwiches.
- 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.
For one sandwich, there are only 117 calories!…
…and for those of you on Weight Watchers, one sandwich only has 3 points!
…loved by all…
…the perfect treat that I want to make again and again!
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