Gluten Free Dairy Free Coconut Ice Cream Sandwiches Recipe
When I was a kid there was hardly anything more exciting to me than hearing the ice cream truck coming ‘round the neighborhood. I would put on my most angelic face, run to my mom and beg for a couple of quarters to get my favorite frosty treat – an ice cream sandwich.
After promising to clean my room or take out the trash or whatever other chore my mom could negotiate for the price of an ice cream sandwich, I would run out to the street with my quarters in my hot little hand and gather with all the other kids –excited as could be.
I can’t buy them from the ice cream truck anymore but I still love ice cream sandwiches. I mean, it’s cookies and ice cream – seriously?!? How can that be anything but fabulous?
Recipe Notes: Make sure to chill your coconut milk well, I put it in the fridge the night before I plan to make these. I love using Wholesome Sweeteners Coconut Sugar in the ice cream, it just adds a depth of flavor you can’t get anywhere else. It also makes the ice cream refined sugar free. If you want the whole recipe refined sugar free, you can use the coconut sugar in the cookies as well.
- ½ cup solid vegetable shortening or non-dairy butter substitute
- 1 cup sugar
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- ½ cup unsweetened cocoa powder
- 2 cups high quality gluten free flour blend add ½ teaspoon of xanthan gum if flour blend does not contain
- 1 teaspoon baking powder
- 1 pinch kosher or fine sea salt
- 1 cup coconut flakes
- 2 (13.5 ounce) cans full fat coconut milk, chilled
- 2/3 cup Wholesome Sweeteners Coconut Palm Sugar
- Pinch kosher or fine sea salt
- 2 teaspoons pure vanilla extract
In the bowl of an electric mixer (preferably fitted with a paddle attachment) cream together the shortening and the sugar on medium high speed for 2 – 3 minutes or until light and fluffy. Add the eggs, one at a time, mixing well and scraping down the bowl after each addition. Add the vanilla extract and mix well.
In a separate mixing bowl whisk together all the remaining dry ingredients.
Turn the mixer on low and slowly add the dry ingredients to the creamed mixture. Mix until just blended. Take a rubber spatula and scrape the sides and bottom of the mixing bowl to finish blending all the ingredients. Scrape the dough onto a piece of plastic wrap, wrap it up and refrigerate it for at least one hour. The dough will not get really firm as if it had been made with butter; it will still be a little soft.
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment or silicon baking mats.
Place a piece of plastic wrap about 18 – 20 inches long on a work surface. Place the dough in the center and cover with another piece of plastic wrap. Roll the dough until it is about ¼ inch thick.
Cut out dough with a cookie cutter (about 3 inches across is perfect). Gather the dough scraps, re-roll and cut out more if necessary. Carefully transfer cookies to prepared sheets with a spatula . Bake for 8 – 10 minutes. Let cool completely. Leave oven on to toast the coconut flakes. While cookies are cooling, make the ice cream.
Spread the coconut flakes into a layer on a baking sheet and bake for about 10 minutes, stirring occasionally, or until browned and fragrant. Watch the coconut carefully as it can go from browned to burned quickly. Let cool completely.
Put the coconut milk, coconut sugar, salt, and vanilla into a blender and blend for 30 seconds. Pour the mixture into an ice cream maker and process for 25 – 30 minutes or according to the manufacturer’s directions.
To assemble place a scoop of ice cream between two cookies and gently press. Roll the sides in the toasted coconut.
Can be stored in the freezer for up to a week, wrap with plastic wrap or store in a freezer bag.
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