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Last Updated on January 2, 2024
Repeat after me: Paleo Chocolate Chip Ice Cream Sandwiches
I have no idea why it’s taken me so long to create one of these but well, with the summer heat beating down on my brain, I finally remembered how awesome sauce these things were growing up.
I’ve been avoiding nuts since I went a little crazy with the cookbook so these are nut-free and I also figured out a great way to make a delicious vegan ice cream recipe without banana! I know that will make some of you happy as paleo sex in the pan pie.
This is my first ever cookie recipes made strictly with coconut flour and well, I kinda expected them to spread out and they didn’t. I’ve included steps to make them wider in the recipe so you put a lot more ice cream on them.
Chocolate Chip Ice Cream Cookies
Ingredients
Chocolate Chip Cookies
- 3 Tablespoons coconut flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground cinnamon power
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 2 Tablespoons B grade maple syrup
- 1/3 cup of chocolate chips
Chocolate Ice Cream
- 13.5 oz can of full fat coconut milk
- 1 large ripe avocado
- 3 Tablespoons of Cacao Powder
- 1/4 cup B grade maple syrup
- 1/4 teaspoon sea salt
Instructions
- Preheat your oven to 350 degrees. Lined a baking sheet with parchment paper and set aside.
- To make the cookies: Combine the coconut flour, eggs, spices, vanilla and maple syrup in a mixing bowl and mix with a spoon until well combined. The batter will be slightly runny. It should not be a firm dough.
- Fold in the chocolate chips.
- With a large spoon scoop the dough and place on the baking sheet. Repeat until all the dough is gone.
- Wet your hands and press each cookie to 1/2" thick.
- Place the baking sheet in the oven and cook for 12 to 15 minutes.
- Remove from the oven and let cook on the pan.
- To make the ice cream: Place all the ingredients and blend until completely smooth.
- Pour the mixture into your ice cream maker and run for 20 minutes.
- Take the cooled cookies and place a big spoonful of ice cream between two cookies.
- Place in your freezer for an hour to firm up and then eat!
- Note: You will have lot of ice cream leftover, which, in my opinion, is not a problem!
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Not sure the measurements are accurate? I put 1 T coconut flour and it’s like liquid. So I waited the absorption time and still liquid. So I added another T coconut flour. Still not even close to dough. Help! They look awesome in pic. What’s missing?
Holy smokes, yes it should be 2 tablespoons and I have fixed that. My eggs might have been smaller than yours so I would add in 1 teaspoon at a time and seriously wait a good minute before adding more. Sorry April!
Ha. 🙂 I added 5. There in the oven now. I’ll post and update.
Came out okay. Seemed under cooked but I didn’t bite in. So we will see. Taste is great.
Hrmm. . . I’m going to make this tomorrow to triple check it. What brand of flour do you use?
Whoa! I know what I’m making tomorrow.
Thanks Katja!
I would imagine that these could be QUITE dangerous. Ok totally dangerous. But totally delicious too!
Dangerous is right 🙂
These look totally awesome. On the bake list for sure!!
Did you ever solve the measurement issue? Mine is still totally liquid after like 5 more tablespoons of flour…
Hi, I just made this right now and the measurement was off. If should be 3 tbsp of coconut flour. I have updated the recipe. It should be somewhat runny, not firm
Hello. Just recently I was dreaming of ice cream sandwiches and wondered if my paleo self would ever be able to taste such wonders again, so I love this! However… I am allergic to avocado. Do you think it could be substituted by anything else?
Thank you for your great recipes 🙂
You can maybe try banana hun.