Brownie Coconut Ice Cream Sandwiches (Gluten Free/Dairy Free)

Sue and I like to play around with all sorts of recipes. Sometimes out of need, sometimes out of curiosity, sometimes just for different occasions. This recipe was born out of need. My niece, Sue's daughter, was put on a specialized diet to help with some medical issues. I wanted to come up with a treat she could still enjoy that fit with her eating plan. 

I added a little spirulina for color and to up the nutritional value, but you can certainly leave it out. 

Overall these were a hit. I will admit they are not quite as delicious as a "regular" ice cream sandwich, but they are a great healthier substitute. Plus, they're super pretty, so.... there's that. 

Brownie Coconut Ice Cream Sandwiches

(Gluten Free/Dairy Free)

Ingredients

Coconut Ice Cream

2 cans (14 oz each) coconut cream (or full fat coconut milk)

1/3 cup agave nectar

pinch sea salt

1 vanilla bean pod, split and scraped

2 tsp vanilla extract

2 tsp spirulina (optional)

Brownie Cookies

3 cups icing sugar

1 cup baking cocoa

1 tsp salt

4 egg whites

1 tsp vanilla

Directions

Ice Cream: In a blender, mix together the coconut cream, agave, salt, vanilla bean seeds, vanilla extract, and spirulina (if using). Pulse until well combined. Chill in fridge for about an hour.

Process in ice cream machine as per manufacturer's instructions. 

When machines stops, pour ice cream into a 9 X 13 pan and freeze until solid.

Cookies: Preheat oven to 350. Line a cookie sheet with parchment paper and spray with cooking spray. (Yes, spray the parchment paper, these are sticky.)

Mix together icing sugar, cocoa, and salt. Whisk in egg whites and vanilla until well combined. Mixture will be in between a brownie batter and a thick glue in consistency. Using a small cookie scoop, drop onto prepared cookie sheet, about 2 inches apart. 

Bake at 350 for 9 - 10 minutes, until cookies appear "crackled" on top. Remove from oven and let cool on pan for about 10 minutes before moving to wire rack to cool completely. 

I believe I got 20 cookies using the small cookie scoop, which is about 1 1/2 - 2 Tbsp or so of batter.

This will make 10 ice cream sandwiches. 

Assemble the ice cream sandwiches:  Remove the hardened coconut ice cream from the freezer. Using a sharp edged cookie cutter (or biscuit cutter) the same size as the cookies, cut the ice cream in the pan and use a flipper to remove the circles. You can take the leftover ice cream and press it together to finish up your sandwiches. (I was able to cut 8 circles out and then pressed the remaining ice cream together to get 2 more circles.)

Place an ice cream circle on the bottom side of one of the cookies. Top with another cookie, bottom side towards the ice cream. 

You need to work fairly quickly so the ice cream doesn't get too melty. 

Place back in freezer until firm.

Note - the cookies are quite sticky so wrapping them individually doesn't really work. Your best bet is to leave them on the parchment paper lined cookies sheet so they don't stick to anything. 

Also, these are best eaten within about 4 days. The cookies start to get very gooey as time goes on. 

I love the addition of the spirulina - note: it does add a bit of flavor to the ice cream so if you want a more authentic coconut flavor, leave it out. The color is quite pretty though, just sayin'

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