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!
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.
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.
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.