Hello gorgeous…
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.
- Cookies:
- 1/2 c. cocoa powder
- 6 T. coconut sugar sucanat, or brown sugar, divided
- 1/8 t. sea salt
- 3 egg whites
- 1/8 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
- 1/4 t. vanilla
- For the cookies:
- Preheat the oven to 300 degrees.
- Grind 1/4 cup of the sugar into a powder (I used a coffee grinder to do this).
- Sift the cocoa, the above 1/4 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.
- Cool.
- For the whipped cream:
- Open the can of cold coconut milk, and skim off the top layer of thick cream (about the top 1/3 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.
- Enjoy!
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! 🙂
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
Amber says
July 1, 2014 at 6:36 pmJust 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
July 1, 2014 at 6:40 pmThat’s great Amber! I love the idea of a strawberry ice cream paired with the chocolate cookies, I’ll have to try that. 🙂
Jen says
July 22, 2013 at 7:41 amI 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
July 22, 2013 at 8:36 amJust the lack of flour gives them that quality. Have you ever tried a meringue? They are almost identical in consistency. Glad you liked them! 😀
Adriana says
April 19, 2013 at 9:27 pmThank 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
April 19, 2013 at 9:34 pmHi 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
April 20, 2013 at 9:37 pmThanks 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.
Cindy (Vegetarian Mamma) says
April 3, 2013 at 6:18 pmThese 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
Lea H @ Nourishing Treasures says
March 31, 2013 at 10:28 amThank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! 🙂
Amanda @Natural Living Mamma says
March 30, 2013 at 2:15 pmThese look delicious! My husband is jumping for joy with this lol. Thanks for sharing on Natural Living Monday!
Lauren says
March 30, 2013 at 2:24 pmHaha, 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!
GiGi Eats Celebrities says
March 29, 2013 at 9:20 pmIf my mama fed me those when I was little I would have been SOOO happy… But no, she fed me dry rice cakes. No wonder why I rebelled! lol
Lauren says
March 30, 2013 at 2:25 pmHaha, then you definitely need to make these and treat yourself! 🙂
Melissa says
March 27, 2013 at 7:48 pmLooks delicious! I pinned this so we can make them later. 🙂
Liz says
March 26, 2013 at 9:06 amWow, these look delicious…very light and fluffy…with tons of richness…love the nutrition facts too!
Christal says
March 25, 2013 at 8:21 pmOh my yum! I must try these – I love how simple the little cookies are too! Thank you!
Heather @ Kiss My Broccoli says
March 25, 2013 at 4:48 pmMmmm, 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! 😉
Matt @ The Athlete's Plate says
March 25, 2013 at 4:18 pm:)* LOL
Lauren says
March 25, 2013 at 6:31 pm😀 Thanks buddy!
Matt @ The Athlete's Plate says
March 25, 2013 at 4:18 pmSWOON :
Chris says
March 25, 2013 at 5:46 amYum!!! How can you replace the eggs in the cookies?
Can you use light coconut milk?
Thanks!!!
Lauren says
March 25, 2013 at 8:36 amSorry, neither has an equivalent replacement.