Strawberry Coconut Ice Cream Sandwiches (with Vegan Whole Wheat Chocolate Cookies)

by Heidi @ Food Doodles on August 9, 2012

Just as an update to my post earlier in the week… I’m so glad I’m not alone – thanks for all your comments!  That alone made me feel better.  I feel 110% better now 🙂  I’m naturally very easygoing so when I do get stressed out I know something needs fixing.  Funny that something as simple as cleaning out my reader of all the blogs I don’t really enjoy can make everything feel better 🙂

Along the same lines, I have to say I’m feeling more creative than I have in weeks.  I don’t know how else to describe the feeling, except like a surge of creative electricity.  On that note, I canned 5 quarts of pickles today.  And 10 quarts earlier in the week.  I’m not sure how that relates but I’m thinking it’s more of an excuse as to why there’s no product of my new found creativity yet.  In any case, I’m so excited to change things up around here, hopefully with some new backdrops for my pictures this weekend if I can get a little bit of work done without 3 kiddos hanging off me and hopefully a little bit of shopping done tomorrow 🙂  Yay!

So moving on… I loved these ice cream sandwiches!  The ice cream on it’s own is good too (although not without the strawberries.  Some notes on that along with the recipe).  But all together, these are so delicious.  A vanilla bean coconut ice cream with strawberries stirred into it and sweetened with fruity and delicious honey sandwiched in between two chocolate  graham cracker type cookies.  Yum!

Just a note – I highly recommend using a cookie cutter for the cookies because you can use the same cookie cutter for the ice cream and have it fit almost perfectly inside the cookies.  Also, your cookies will all be the same size.  Obviously, I did not use a cookie cutter, I used a knife.  And I had plenty of rectangular cookies with 4 sides of all different lengths to show for it.  It worked.  It was delicious.  But it may not have been very pretty…


For another delicious strawberry dessert, try this quick and easy strawberry mousse!

[print_this]Strawberry Vanilla Bean Ice Cream Sandwiches

Makes approximately 2 dozen 2″x3″ sandwiches

Chocolate Sandwich Cookies

  • 1 1/2 C whole wheat pastry flour
  • 1/2 C unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/4 C oil
  • 1/3 C honey or maple syrup
  • 1/4 C brown sugar
  • 1 tsp vanilla
  • 2 tbsp milk(dairy or non-dairy is fine)
  • flour, for rolling

Preheat the oven to 350 degrees.  Prepare 2 cookie sheets with parchment paper baking mats.

In a small bowl combine the flour, cocoa, baking soda, baking powder, and salt.  In a medium-sized bowl combine the oil, honey or maple syrup, brown sugar, vanilla and milk.  Stir to combine.  Add in the dry ingredients and stir well.  once completely combined, place in the freezer for 10 minutes before rolling or the fridge for 30 minutes.  Remove the dough, divide in half and roll to 1/4″ thick, using plenty of flour to prevent sticking.  Cut out cookies and place on prepared baking sheets, re-rolling the dough to cut out more cookies.  Repeat with the other half of dough.  Until all cut into cookies.  Bake cookies for 10-13 minutes until barely darker around the edges and dry looking on top, switching baking sheets halfway through the baking time.  Remove from the oven and place on a cooling rack to cool completely.

Notes:

I use melted coconut oil for the oil but any flavorless, light oil will work

Strawberry Vanilla Bean Coconut Ice Cream

  • 2 cans full fat coconut milk
  • 1 vanilla bean
  • pinch sea salt
  • 1/2 C honey
  • 2 C strawberries, frozen and chopped

Gently warm up the coconut milk on the stove.  Slice the vanilla bean and scrape the seeds into the pot and put the empty bean in the pot too.  Simmer for 5-6 minutes before removing from the heat and stirring in the salt and honey.  Stir until completely dissolved.  Pour into a container (or large measuring cup with a spout for easy pouring and place in the fridge overnight or just until completely chilled.  When ready to make the ice cream, remove the mixture from the fridge, remove the vanilla bean and stir in the coconut fat that has separated.  Churn the ice cream according to the directions on your ice cream maker.  When done, stir in the chopped, already frozen strawberries and pour onto a rimmed baking sheet and spread out to the thickness desired for sandwiches.

Alternatively, place mixture in a loaf pan in the freezer.  Every 30 minutes stir well, removing the hardened pieces from the edge and stirring in.  When almost frozen too much to stir, stir in the strawberries and pour on a rimmed baking sheet and spread to the thickness desired and freeze completely.

Notes:

I don’t really enjoy this ice cream without the strawberries because the honey can be overwhelming.  I’m sure it would be delicious using 1/3 C honey or possibly even a combination of honey and your favorite sugar.

To assemble the ice cream sandwiches:

Cut the ice cream (if you used a cookie cutter for the cookies, use the same cookie cutter – if not a sharp knife will do).  Place between two cookies and place on a baking sheet or in a container back in the freezer until ready to serve.

Alternatively, you can freeze this ice cream in a loaf pan or your favorite container for ice cream and leave on the counter for 10-15 minutes before scooping ice cream to fill the sandwiches.[/print_this]

Leave a Comment

{ 11 comments… read them below or add one }

1 MichelleO June 2, 2020 at 12:32

Please clarify this line, “stir in the coconut fat that has separated.” Do you mean that upon freezing the coconut milk mixture, the fat will separate & stir it back in?
Thank you for your time.

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2 Erin @ Food Doodles June 6, 2020 at 13:25

I’m sorry for just now seeing your question! Hopefully you found the answer in the recipe. 🙂 It says, “When ready to make the ice cream, remove the mixture from the fridge, remove the vanilla bean and stir in the coconut fat that has separated.  Churn the ice cream according to the directions on your ice cream maker.” So the coconut fat that separates happens during chilling of the ice cream mixture, not of the actual ice cream after it’s been churned.

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3 Sarah August 25, 2013 at 11:16

Quite creative. Just by looking at the ingredients, I can tell they will be so much better than the store-bought sandwiches. It looks like you got the perfect texture for the crust too. I’ll have to try it out. Thanks!

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4 Tor December 13, 2012 at 12:28

These look incredible! I’ve never really paid attention to ice cream sandwiches, but I love your take on them. I actually have all of the ingredients for the coconut ice cream (albeit maple instead of honey) in my house, can’t wait to try it!

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5 Erin @ Texanerin Baking August 13, 2012 at 12:25

Oh my word. These are amazing! Love that you made your own cookies and ice cream. And it’s great that you added the note about strawberries being necessary. Can’t wait to see your new backdrops. 🙂

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6 Heather August 11, 2012 at 18:12

These are adorable and perfect for a hot summers afternoon – I am so glad you are feeling super energized!

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7 Kiersten @ Oh My Veggies August 10, 2012 at 12:22

These are so cute! I’ve never tried making coconut milk ice cream, but it’s been on my to-do list. 🙂

My reader is completely out of control. I feel guilty deleting blogs off of it, even if I don’t enjoy them. (Note that I feel guilty about just about everything, so this is not to say that you SHOULD feel guilty.) Good for you for doing it!

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8 Jessica@AKitchenAddiction August 10, 2012 at 11:56

I love strawberries and coconut together and in an ice cream sandwich?! That’s pretty close to perfection in my book!

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9 Carissa August 10, 2012 at 10:08

These look so good!!!! Thanks for the info on making the ice cream w/o an ice cream maker. I’m hoping to get the KitchenAid attachment for my birthday, but summer will be over by then & I’ve been wanting to try a coconut milk ice cream.

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10 Amy @ Gastronome Tart August 10, 2012 at 08:24

Ha ha! I literally just had this conversation with myself… why am I following certain blogs I don’t enjoy? After all it truly is about the food right? Anyhow, I love this recipe! Great for summer and perfect for the kiddos.

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11 Eat Good 4 Life August 9, 2012 at 21:35

Wow this really looks wonderful. Everything made from scratch, which I love!! I yet to make some ice cream made of coconut milk. I am sure it tastes fantastic. I also like the huge strawberry chunks 🙂 Very cool little ice cream sandwiches!!

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