Ice Cream Sandwiches

This wonderful treat is a perfect throw-back to childhood in the summer. Cold and creamy vanilla ice cream in a soft chocolaty sandwich cookie. You'll want to close your eyes and reminisce in every bite!

ice cream sandwich

Ice Cream Sandwiches
Author: Amy MoffatPrep time: 40 minFreeze time: 8 hoursServings: 8 sandwiches

For the sandwiches:

1/2 c butter or ghee
6 oz organic unsweetened baking chocolate
1 c honey
1 tsp vanilla extract
1/2 c almond flour
1 Tbsp coconut flour
1/4 tsp sea salt
1/4 tsp baking soda
4 eggs

For the ice cream:

1 can full fat coconut milk (no guar gum!)
1 c cultured cream
2 tsp organic vanilla extract (no sugar added)
3 egg yolks
1/2 c honey
1 1/2 Tbsp grass-fed beef gelatin


Slowly melt the butter or ghee and chocolate together, stirring constantly and making sure it does not burn or stick.(I use a bowl over simmering water to ensure it melts consistently. Or you can use a double boiler)
Remove from heat and stir in honey and vanilla. Set aside.
In a large bowl, mix together the flours, salt, and baking soda.
Add the chocolate mixture and the eggs and stir to combine.
Spread onto a jelly roll pan lined with parchment paper.
Bake at 350 for about 20 minutes.
Cool completely and then freeze for at least 4 hours.
Cut the pan of brownies in half so that you can spread the ice cream mixture onto one layer, saving the other half for the top.

Ice Cream:

In a blender, combine all ingredients except for the gelatin.
Mix until combined well.
Slowly add the gelatin while the blender is running and blend for 10 seconds. If your blender does not allow this, slowly add the gelatin while whisking vigorously.
Immediately pour into an ice cream maker.
Let the ice cream maker run until your ice cream has reached as firm as it can.
Spoon onto one half of your brownies and spread evenly with a spatula. Top with the other half and press gently.
Freeze overnight or at least 8 hours.
Cut into rectangles and enjoooooooooooooooooy!

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