Flourless Chocolate Almond Coconut Ice Cream Sandwiches for #IceCreamWeek
Experience the "joy" of a favorite candy bar in a frozen dessert form with yummy coconut gelato or sorbet sandwiched between two fudgy, nutty cookies.
Recipe type: Dessert, Ice Cream
Serves: 6-7
  • 1 large egg
  • 1 cup creamy almond butter
  • ⅓ cup dark brown sugar, firmly packed
  • 1 teaspoon baking soda
  • 3 Tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • ¼ cup chopped almonds
  • About one pint coconut gelato, ice cream, or sorbet (homemade or storebought)
  • Shredded sweetened or unsweetened coconut flakes, optional
  1. Preheat your oven to 350°F. Line two large baking sheets with silicon baking mats or parchment.
  2. In a medium bowl, lightly beat the egg.
  3. Add the almond butter, brown sugar, baking soda, cocoa powder, and vanilla, and mix until thoroughly combined.
  4. Fold in the chopped almonds.
  5. Form balls with about 2 tablespoons of dough, place about six or seven on each baking sheet, a couple of inches apart, and press down to form thick disks.
  6. Bake for 10-12 minutes, or until set but still slightly soft to the touch.
  7. Cool the cookies on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.
  8. Remove gelato or sorbet from the freezer to soften slightly.
  9. Sandwich about one-quarter cup of gelato or sorbet between two cookies. If desired, roll the edges in coconut.
  10. Place the sandwiches in the freezer until ready to serve.
Recipe by Cupcakes & Kale Chips at http://cupcakesandkalechips.com/chocolate-almond-coconut-ice-cream-sandwiches/