⅓ cup Enjoy Life Mini Chocolate Chips (or other dark chocolate chips)
For the ice cream
1 (14 ounce) can coconut milk (I used full fat)
½ cup raw honey
½ cup sunflower seed butter
1 teaspoon vanilla extract
½ teaspoon cinnamon
pinch of salt
Place all ingredients for your ice cream in a saucepan over medium heat and whisk until completely mixed together. Then place in the freezer for 30 minutes to an hour or until completely cooled.
Add mixture to your ice cream maker and turn on.
Once ice cream has thickened, place in a container and in the freezer to harden up a bit more while you make your cookies.
Preheat oven to 350 degrees.
Mix the dry ingredients in a bowl: almond meal, cocoa powder, cinnamon, baking soda and powder and salt, then mix.
Then in another bowl, mix the wet ingredients: eggs, honey, coconut oil and whisk.
Pour wet ingredients into your dry ingredients and add the chocolate chips. Mix well.
Line a baking sheet with parchment paper and use an ice cream scoop or spoon to pour equal size cookies onto your baking sheet. I would fill my ice cream up half way and that gave me 12 cookies, perfect sized.
Bake cookies for 12-15 minutes.
Let cookies cool completely.
Pull ice cream out of the freezer and use an ice cream scoop to place a scoop of ice cream between two cookies. (if ice cream is too hard, just place in the microwave for 30-45 seconds).
Repeat. And eat.
Recipe by PaleOMG - Paleo Recipes at http://paleomg.com/double-chocolate-peanut-butter-ice-cream-cookie-sandwiches/