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.
- 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.
- 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.
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