Cookies and Cream Ice Cream Sandwiches (Gluten/Grain/Dairy-Free GAPS/Paleo Friendly)

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Cookies & Cream Ice Cream Sandwiches My oldest son Matthew turned 29 in April. I wanted to make something really special, and a recipe for Cookies and Cream Ice Cream came through my Facebook feed. It looked really delicious, but it wasn't exactly GAPS legal, so I decided to modify one of my ice cream recipes to make my own version.

This version is completely GAPS legal, yes, even the chocolate! Read the good news here about when you can have chocolate on GAPS.

This post contains affiliate links. Thank you for your support!

I've had a chocolate cookie recipe that I have made many times for my husband, but have never shared here at the blog. The first time I made them was in April of 2013! Time is certainly flying by. When I decided I wanted to make ice cream sandwiches, I thought these cookies would serve the purpose for both the “cookies” in the ice cream as well as the outer cookies.

The ice cream was totally delicious, with a smooth and creamy texture. The cookies worked perfectly, both crumbled into the ice cream, and as the outer sandwich pieces.

We ate a couple, and froze the rest. Be aware that you will need to let your ice cream sandwiches thaw for at least 30 minutes at room temperature to be able to enjoy eating them.

First off, do you have an ice cream maker? I have a Cuisinart automatic ice cream maker with the freezer insert which I totally love. For years I used the Donvier brand, and have a couple of those, too, and at holidays I love to use the Donvier and everyone takes a turn “churning” the ice cream.

But when it's just me, I can get something else done while the Cuisinart is busy churning all by itself.

If you don't have an ice cream maker, you'll still be able to make this recipe. Just put the mixture into a rectangular casserole dish and place in the freezer. Stir every 10 minutes or so, until the texture is as firm as you wish it to be.

If you have been thinking about getting an ice cream maker, check out my links above for the two I like, and here's a secret: When you visit your local thrift store, be sure to keep an eye out for a Donvier ice cream maker. I see them a lot. Just make sure all the parts are present and that the insert is completely intact.

By the way, the freezer inserts on both of the ice cream makers which I use are made from aluminum… generally I avoid aluminum as much as possible, but in this case since the ice cream mixture is only in the insert for a few minutes, I don't worry about it too much.

All right, let's get started with the ice cream!  If you have an ice cream maker with an insert, be sure it's in the coldest part of your freezer. I like to keep the insert in my freezer at all times so if the urge strikes to have ice cream, I just have to whip up a mixture and put it into the ice cream maker, and voila! Ice cream in minutes! Full of yummy nutritious foods, with no fake unpronounceable ingredients. And don't limit yourself to just ice cream. You can also make sorbet, sherbet, frozen yogurt, and even chill drinks. My friend and affiliate partner Jessica Espinoza has a wonderful e-book called The Splendid Scoop, click here to read my review.

Cookies & Cream Ice Cream

Cookies and Cream Ice Cream

Makes 5 cups

  1. Add powdered gelatin to hot water. Mix until the gelatin is dissolved.
  2. Add egg yolks to a medium sized pan with 1 cup coconut cream, and honey. Whisk together.
  3. Begin heating mixture on medium heat. Whisk constantly for about five minutes, or until temperature reaches 170°F. I prefer to use a thermometer and check the temperature otherwise there is the risk of heating too hot and the pudding will separate.
  4. Remove from heat immediately once the temperature reaches 170°F and move to a heat proof bowl.
  5. Allow to cool for 20-30 minutes and add in remaining 3 cups of coconut cream, and gelatin and water mixture. Whisk together.
  6. Place in the refrigerator to chill thoroughly, 4-6 hours or overnight.
  7. When completely chilled, add to your ice cream maker and churn until it is as firm as you like. Or alternately use a rectangular casserole dish, place in the freezer and stir every 10 minutes.
  8. Make cookies, recipe follows. When cookies are cool, crumble several into the ice cream after it is firm.

Next up, the cookies.

Chocolate Almond Flour Cookies

Chocolate Almond Flour Cookies

Makes 18 cookies

  1. Preheat oven to 325°F.
  2. Add all ingredients to a medium bowl.
  3. Mix together using a hand mixer, the dough will be very thick.
  4. Scoop balls of dough onto a lightly greased cookie sheet, leaving space in between since the dough will melt down. I like using my #40 scoop which measures out 1-1/2 tablespoons dough.
  5. Bake for 10 minutes.
  6. Allow to cool about 30 minutes on the cookie sheet, if you move them immediately they may fall apart.
  7. Remove from cookie sheet to a cookie rack to allow the cookies to cool completely. I love this three tier cooling rack for cooling cookies, muffins and cake.

Assembling the ice cream sandwiches

This is the simple part! Lay one cookie top side down. Dollop on firm ice cream. Press a second cookie on top. Press together lightly.

If the ice cream is very soft, freeze for 30 minutes or until the ice cream is firm enough to eat like a sandwich without squishing out all over the place.

If you love desserts like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Baker’s Dozen Volume 4, Chocolate Treats for amazing chocolate desserts and snacks.

Cookies and Cream Ice Cream
Author: 
Recipe type: Dessert
Cuisine: American
 
Dairy-free cookies and cream ice cream, uses coconut cream instead of dairy products. Honey sweetened.
Ingredients
  • 2 tablespoons powdered gelatin
  • ½ cup hot water
  • 6 egg yolks
  • 4 cups coconut cream (I really like Aroy-D brand
  • 7 tablespoons honey, or to taste
  • 1 tablespoon vanilla extract
  • 6 Chocolate Almond Flour Cookies, crumbled
Instructions
  1. Add powdered gelatin to hot water. Mix until the gelatin is dissolved.
  2. Add egg yolks to a medium sized pan with 1 cup coconut cream, and honey. Whisk together.
  3. Begin heating mixture on medium heat. Whisk constantly for about five minutes, or until temperature reaches 170°F. I prefer to use a thermometer and check the temperature otherwise there is the risk of heating too hot and the pudding will separate.
  4. Remove from heat immediately once the temperature reaches 170°F and move to a heat proof bowl.
  5. Allow to cool for 20-30 minutes and add in remaining 3 cups of coconut cream, and gelatin and water mixture. Whisk together.
  6. Place in the refrigerator to chill thoroughly. 4-6 hours or overnight.
  7. When completely chilled, add to your ice cream maker and churn until it is as firm as you like. Or alternately use a rectangular casserole dish, place in the freezer and stir every 10 minutes.
  8. Crumble several chocolate cookies into the ice cream (recipe is in original blog post)

Chocolate Almond Flour Cookies
Author: 
Recipe type: Dessert
Cuisine: American
Serves: 18
 
Ingredients
  • ½ c. coconut oil (112 gm)
  • ⅓ c. honey (110 gm)
  • ½ t. salt
  • ½ t. baking soda
  • 2 t. vanilla extract (8 gm)
  • 1-1/2 c. almond flour (184 gm)
  • ½ c. cocoa powder (40 gm)
  • 1 egg (50 gm)
Instructions
  1. Preheat oven to 325°F
  2. Add all ingredients to a medium bowl.
  3. Mix together using a hand mixer, the dough will be very thick.
  4. Scoop balls of dough onto a lightly greased cookie sheet, leaving space in between since the dough will melt down. I like using my #40 scoop which measures out at 1-1/2 tablespoons dough.
  5. Bake for 10 minutes.
  6. Allow to cool about 30 minutes on the cookie sheet, if you move them immediately they may fall apart.
  7. Remove from cookie sheet to a cookie rack to allow the cookies to cool completely.

Save

 

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