Summer is a time for hot days and cold ice cream memories. Although we want our children and ourselves to eat healthier we still cherish these tasty memories and want to carry on these traditions. So here is how we do that. This month we are featuring our first ‘Ice Cream’ Sandwiches. We did these in strawberry flavor. I also do them in vanilla and blueberry (which you can make just like the strawberry) then have red, white and blueberry treats for the fourth. Yum!
What is your favorite flavor to sandwich between those chocolate cookies? Share below.
Until next time, enjoy the good life!
Woman on the Journey
Tools
- Ice cream maker
- Blender
- Mixer
- Spatula
- Baking sheet
- Measure spoons and cups
- Two mixing bowls
- Sauce pan
- Ice Cream Sandwich molds (I got mine at Sur La Table)
Ingredients
Strawberry ‘Ice Cream’
- 2 cups Strawberries hulled and chopped
- Maple syrup 1/4 for strawberry mix, and 1/2 cup for cream mix.
- 2 cans Coconut Milk (Full Fat)
- 1/4 teaspoon salt
- 1 tsp Guar Gum
- 2 tsp vanilla extract
Cookie
- 1/2 cup butter (room temp)
- 1 cup maple syrup
- 1 1/2 tsp salt
- 1/2 tsp baking powder
- 2 tsp vanilla extract
- 4 eggs yolks
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1 cup cocoa powder
- Coconut oil (for greasing molds)
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Strawberry ‘Ice Cream’
Mix up strawberries and maple for strawberry mix in sauce pan on high. bring to low boil, then simmer for 5 minutes. Remove from heat then pulse in blender till liquid. Let cool on counter about 30 minutes.
Mix together everything except strawberries and maple for strawberry mix. Put in Ice cream maker follow it’s directions. Pour strawberry mix into ice cream when it is about a soft serve or when ice cream maker says to place in extra ingredients.
Cookies
Preheat oven at 375 degrees. Using a mixer combine, butter, maple, salt, baking powder, and vanilla. When combined add in one egg yolk at a time, scrapping the side of bowl down as you go. Turn mixer on low slowly mix in flour and cocoa powder. Once fully mixed and in hot water slowly until batter becomes the consistency of cake batter. Pour tbs or more into each mold that is pre-greased. Place mold on baking sheets and bake for 10 minutes. Take out and cool in fridge for at least 20 minutes. Scoop in and smooth in strawberry ‘ice cream.’ freeze for at least an hour. Pop out according to directions. Wrap in parchment paper and cooking twine. Enjoy!