It was 95 degrees in Los Angeles today. The three year old learned to swim and we made ice cream sandwiches. A good day all in all.
paleo, gluten free, vegan, nut free, refined sugar free
Makes 8 big cookies
1/2 cup coconut flour (I most often buy this one)
1 tsp baking soda
1/4 cup cocoa powder
1/4 cup arrowroot starch
1/3 cup maple syrup powder
pinch of salt (I like pink Himalayan salt)
pinch of ground vanilla bean
2 tbsp unsweetened apple sauce
1/2 cup + 2 tbsp coconut milk
1/4 cup coconut oil, melted (I might consider adding a little bit more next time, the cookies were slightly dry on their own but just fine with the ice cream)
1. Preheat oven to 350F and line a cookie sheet with parchment paper.
2. Mix all the ingredients together - first the dry ones and then add the liquids.
3. Form balls from the dough and flatten them on a cookie sheet using the palm of your hand. The size won't change a lot so make them the size you want the cookies to be.
Vanilla Ice Cream
paleo, vegan, refined sugar free
2 cups full fat additive free coconut milk (I use this one for best results)
1/3 cup maple syrup
pinch of salt
1/4 tsp ground vanilla bean (I use this one)
Mix all ingredients together and follow ice cream maker's instructions.
To make the ice cream sandwiches:
Let the cookies cool down completely first before you even make the ice cream because it takes longer, I know now from experience. It takes also longer than the kids can wait so use freezer to cool the cookies quicker if you need to. Take a cookie and press a scoop of ice cream on it and press another cookie on top. Enjoy!
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