Wild Ice Cream Sandwiches
Celebrate your independence from fast food chains with these super-easy, real food ice cream sandwiches
Howdy, Alyson here. Abel and I can’t wait for you to try our Wild Ice Cream Sandwich recipe.
Celebrate your independence from fast food chains this year with these super-easy, real food ice cream sandwiches that are gluten-free, flour-free and low in sugar.
Don’t worry, making these ice cream sandwiches is easy.
You deserve the very best ice cream sandwiches. We hope they help you share a slice of delicious freedom with family and friends.
Wild Ice Cream Sandwiches
Yields: 6 Ice Cream Sandwiches | Prep time: 10 minutes | Cook time: 8 minutes
Ingredients
1 cup cocoa powder
1 teaspoon baking powder (aluminum-free)
½ cup coconut sugar**
¼ teaspoon pure stevia extract (or 2 tablespoons more coconut sugar)
½ teaspoon salt
4 egg whites
2 teaspoons vanilla extract
Homemade ice cream (or use high-quality store bought ice cream*)
Optional toppings: dark chocolate chips, fresh fruit, nuts, coconut
Directions
Put an 11x7 pan or container in the freezer, and line a baking sheet with parchment paper.
Make homemade ice cream, and allow it to churn while you make the cookie wafers. (If using store-bought ice cream, take out of the freezer and let sit, if needed, to soften.)
Preheat oven to 350°F.
In a mixing bowl, whisk together cocoa powder, baking powder, coconut sugar, stevia, and salt.
In a separate bowl, whisk egg whites and vanilla extract for a couple minutes, until whites are fluffy and frothy.
Stir cocoa powder mixture into egg white mixture until thoroughly combined. It’ll be thick and sticky.
Scoop spoonfuls of dough onto parchment paper and spread each glob into a thin, round cookie shape (these won’t spread). You should have 12 round cookies total (or make into smaller cookies for mini ice cream sandwiches).
Bake for 8 minutes. Cool completely.
Lay a piece of parchment paper (or plastic wrap) on the counter and place one cookie wafer (flat-side up) on it. Scoop a large scoop of ice cream onto the cookie and top with another cookie. If desired, press any toppings into the sides, like chocolate chips, fresh fruit, nuts, etc. Wrap up with parchment and place in the dish in the freezer. Repeat with remaining sandwiches. Should make 6 ice cream sandwiches.
Freeze for at least 3 hours. If freezing overnight or longer, you may need to remove from the freezer for 10 - 15 minutes to soften before serving.
Notes
*Ingredients: If buying ice cream from the store, check the sugar content per serving and the ingredients. Prioritize organic ingredients and grass-fed if it’s dairy. Avoid odd sounding and genetically modified ingredients like soybean oil, soy lecithin, corn syrup, and high-fructose corn syrup.
**Lower Sugar: We reduced sugar even more by replacing the ½ cup coconut sugar and ¼ tsp stevia with ¼ cup coconut sugar and 6 tablespoons of a 1:1 sugar replacement with monk fruit, stevia, allulose and mollasses.
