Hey there PaleOMG readers! Hi, I’m Vanessa from Clean Eating with a Dirty Mind. You may know me from such recipes as Cookie Dough Fudge, Molten Chocolate Lava Cake, and “Reese’s” Cheesecake (Troy McClure voice). (That’s a Simpson’s reference for anyone under 30 or anyone who doesn’t watch quality television). (I really want to write the rest of this blog post in parenthesis). (But I won’t). I’m here today sharing my recipe for Chocolate Chip Cookie Ice Cream Sandwiches with you! And talking about things that are probably only relevant to me, but it’s a free recipe so you’ll be fine.
Anywho, if you don’t already know me you’re probably wondering, “Who the hell is this chick and what is she doing on PaleOMG’s website?” I’d be wondering the same thing if I were you. Actually first I’d be like, “Ooh Ice Cream Sandwiches, I want those.” And then I’d be like, “Who the hell is this chick?” Priorities. Let’s get them straight.
I’ve actually known Juli for a few years now! In fact, we went on Book Tour together last year when our new cookbooks came out and hit up 11 cities together to slang books, like rock stars and ish. Okay so maybe not like rock star status, but you get the idea. We actually felt nothing like rock stars at the time. We were exhausted, spent the majority of the time in workout clothes, and the rest of the time complaining about airports, how heavy our luggage was, and having to put on fake eyelashes…again. Between all the exhaustion were the super fun parts though like eating ALL the food, being ridiculously silly, and laughing so hard we cried, and of course getting to meet all the awesome people who came out to support our books!
We have so many inside jokes from Book Tour that we are those people who are super annoying to hang out with because we’re always like, “Oh my gosh remember that one time on Book Tour…” (“This one time, at Band Camp…” yeah that’s identical us.) Lucky for us our friends love us and don’t give us too hard of a time about it.
Juli and I literally spent every second together for 2 weeks straight. How many people could you stand to be with for 336 hours straight? I think that’s what it adds up to, I try not to math in public. It got to the point where we were going to the bathroom with the door open and not even giving an ish. Then all of a sudden one day it was the last tour stop and I was so sad that Juli and I don’t live in the same city. She’s one of the few people on planet Earth that I can be completely 100% goofy with and she just gets it. And vice versa. She’s truly a gem that one. After recently spending 5 days with her and some other blogger friends in Austin, I came home still in Juli goofy mode and everyone kept looking at me like I was insane. Eventually I just regress to normal Vanessa mode. Which is fun, don’t get me wrong, the goof level is just down to normal levels, not Juli Bauer Roth levels. It’s like GOOFCON 5 in normal everyday life and then GOOFCON 1 when we’re together. It’s my favorite ever.
So yeah, there’s a little history about us, so you know why she was nice enough to let me share this recipe with you on her blog. Speaking of this recipe, I’m super hyped about it! It’s actually really pretty easy to throw together and I’ve given you some tips to speed up the process if you can’t wait and need ice cream sandwiches in your mouth, like now. The cookie recipe for these guys is also just a good cookie recipe to have on hand too. I’ve made these cookies in weird pinch cookie situations, with no tools except a fork and they came out fine, so don’t stress if you don’t have a hand mixer. It’s fine. My favorite brand of almond flour to use is Honeyville brand which you can find on Amazon. If you have to go with something like Bob’s Red Mill or something that’s not as fine, just be sure to sift, and then sift again. No one likes sifting though so just get the Honeyville kind. Life’s short, buy the good almond flour.
- 2 cups (184 g) sifted fine-ground blanched almond flour
- 1 teaspoon baking soda
- ½ teaspoon fine-grain sea salt
- ⅓ cup (80 ml) raw honey
- ¼ cup (60 ml) melted coconut oil
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 1 cup (7 ounces/200 g) chocolate chips
- 2 (13½-ounce/400-ml) cans full-fat coconut milk
- ½ cup (120 ml) pure maple syrup, any type
- 2 teaspoons vanilla extract
- ¼ teaspoon fine-grain sea salt
- 1 bag (10 ounces/283g) mini-chocolate chips
- Adjust an oven rack to the middle position. Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or nonstick baking mats; set aside. (Note: If you’re working with one baking sheet, allow to completely cool between batches.)
- In a large mixing bowl, combine the almond flour, baking soda, and salt. Stir together using a fork until well combined.
- In a separate medium-sized bowl, combine the honey, coconut oil, vanilla, and egg. Beat with an electric mixer on low speed until smooth. Add the honey mixture to the almond flour mixture and beat on low speed until combined.
- Stir in chocolate chips. Use a cookie scoop to transfer the dough evenly onto prepared baking sheets, about 2 inches (5 cm) apart or 9 cookies per baking sheet. If using one baking sheet, keep remaining uncooked dough refrigerated until ready to bake.
- Bake each sheet separately on the middle rack at 350°F (177°C) for 7 to 10 minutes or until the tops and edges are lightly browned. Once the cookies are done, remove the parchment or baking mat from the baking sheet and let cookies cool slightly before using a spatula to transfer them to a cooling rack. Cool completely before assembling. The cookie recipe will yield more cookies than needed. Store extras in an airtight container for up to 3 days.
- Line an 8x8 baking dish with parchment paper or aluminum foil, enough so it hangs over the edges, and set aside. Combine the ice cream ingredients into the pitcher of a blender. Cover with the lid and blend until combined, then transfer the entire pitcher to the refrigerator to cool for 1 to 2 hours. For a quick 30-minute cool down. place the pitcher of ice cream base in the freezer. If the coconut cream separates, just put the pitcher back on to the blender base and process until creamy and blended.
- Pour the mixture into the bowl of an ice cream maker and churn it, following the manufacturer’s instructions. Transfer the mixture to the lined baking dish and use a rubber spatula to spread it evenly. Freeze for 2 hours or until completely firm.
- To assemble the ice cream sandwiches, remove the ice cream slab from the baking dish by pulling up on the edges of the parchment paper or foil. Lay the ice cream slab onto a cutting board and use a circular cookie cutter the same size as the cookies, or a Wilton size A or B cookie cutter, to cut out 5 ice cream rounds. If the ice cream is very firm, try placing a paper plate over the cookie cutter to protect the palm of your hand and then press down firmly. Use a knife to cut around the cookie cutter and help loosen it if needed. Push the separated ice cream round out through the center of the cookie cutter. Then place each round between two cookies. To garnish, pour the bag of mini-chocolate chips into a large mixing bowl. Pat a hand full of chocolate chips onto the ice cream portion of the sandwich, covering it completely. Enjoy immediately or wrap in parchment paper and place back in the freezer to enjoy later.
Cooking Time: 10 minutes
Setting Time: 3 hours
Ready In: 3 hours and 30 minutes
Yield: 5 sandwiches
*You can make the ice cream and cookies the night before so they’re ready to go! This will save you some time in the kitchen. Another time-saving option is to just buy store bought ice cream. There are tons of healthier options out there and you can choose what works best for you, non-dairy, grass-fed dairy, etc. Just soften the ice cream in its container first and then follow the same steps as above. You can also use an ice cream scoop to transfer the ice cream to the cookie, without going through the slab process, it just won’t look as neat
Hey I just met you, and this is crazy, but here’s my blog, read it maybe?
Website: Clean Eating with a Dirty Mind
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