Chocolate Brownie Ice Cream Sandwiches

PALEO, DAIRY FREE, GLUTEN FREE, REFINED SUGAR FREE

I love these cookies because they stay soft and moist even while frozen. These are not the “break your teeth” variety of ice cream cookie I remember from my childhood!

Ingredients:
¼ cup grass fed butter or coconut oil softened to room temperature

¼ cup coconut sugar

2 TBS honey

1 egg

2 teaspoon vanilla

1 ¾ cup cashew flour

3 TBS coconut flour

½ teaspoon baking soda

½ teaspoon sea salt or kosher salt

¼ cup plus 1 TBS cacao powder

¼ cup dark chocolate chunks (I use Lindt 90% bars that I chop into small chunks)

1 pint ice cream of your choice- I like Pressed Juicery brand coconut ice cream slightly sweetened with maple syrup

Instructions:

Preheat oven to 350°F
In a medium bowl, cream together butter or coconut oil, coconut sugar, honey, egg and vanilla until smooth. 

In a second bowl, mix together cashew flour, coconut flour, baking soda, salt and cacao powder. Pour dry ingredients into wet ingredients and mix until smooth. Add chocolate chunks.

Roll dough between two sheets of parchment paper to a thickness of ¼”. Using a 3” cookie cutter, cut circles or hearts and bake for about 7 minutes in 350°F oven.

Once cookies are baked, pop them into the freezer for about an hour. This will ensure that the cookies won’t break when you are assembling your ice cream sandwiches.

Remove your frozen cookies from the freezer and using an ice cream scoop, place 1-2 scoops of ice cream on top of half your cookies. Put a “top” cookie onto the ice cream and press down firmly. Keep them in the freezer until you are ready to serve. Enjoy!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A tray of Chocolate Brownie Ice Cream Sandwiches

Chocolate Brownie Ice Cream Sandwiches


  • Author: Beth Bollinger

Description

I love these cookies because they stay soft and moist even while frozen. These are not the “break your teeth” variety of ice cream cookie I remember from my childhood!


Ingredients

Scale

¼ cup grass fed butter or coconut oil softened to room temperature

¼ cup coconut sugar

2 TBS honey

1 egg

2 teaspoon vanilla

1 ¾ cup cashew flour

3 TBS coconut flour

½ teaspoon baking soda

½ teaspoon sea salt or kosher salt

¼ cup plus 1 TBS cacao powder

¼ cup dark chocolate chunks (I use Lindt 90% bars that I chop into small chunks)

1 pint ice cream of your choice- I like Pressed Juicery brand coconut ice cream slightly sweetened with maple syrup


Instructions

Preheat oven to 350°F

In a medium bowl, cream together butter or coconut oil, coconut sugar, honey, egg and vanilla until smooth. 

In a second bowl, mix together cashew flour, coconut flour, baking soda, salt and cacao powder. Pour dry ingredients into wet ingredients and mix until smooth. Add chocolate chunks.

Roll dough between two sheets of parchment paper to a thickness of ¼”. Using a 3” cookie cutter, cut circles or hearts and bake for about 7 minutes in 350°F oven.

Once cookies are baked, pop them into the freezer for about an hour. This will ensure that the cookies won’t break when you are assembling your ice cream sandwiches.

Notes

Remove your frozen cookies from the freezer and using an ice cream scoop, place 1-2 scoops of ice cream on top of half your cookies. Put a “top” cookie onto the ice cream and press down firmly. Keep them in the freezer until you are ready to serve. Enjoy!

  • Category: Sweet Treats

Keywords: PALEO, DAIRY FREE, GLUTEN FREE, REFINED SUGAR FREE