1can full-fat coconut milkI used Thai Kitchen, refrigerated for at least 12 hours
2drops liquid stevia
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! :-)