Soft and chewy coconut oil chocolate chip cookies.
Creamy banana ice cream.
Summer, I’m finally feeling you. The tan lines, the Starbucks lemonades, the ice cream. I’ve bought dairy free ice cream sandwiches before, and you know, it isn’t that they didn’t taste like ice cream sandwiches, in fact, they were spot on. But I realized … I don’t love ice cream sandwiches. The chocolate wafer layers aren’t my favorite, since they tend to be overly soft and thin. Believe me, I’m a proud supporter of lots of ice cream, but I also want lots of ‘sandwich’ too.
So I made me some thick and chewy coconut oil chococlate chip cookies to sandwich my ice cream between and boy does it blow regular ice cream sandwiches out of the water. Granted, the nostalgia isn’t there, because it doesn’t taste at all like the chocolate wafers. But in my opinion, chocolate chip cookies taste so much better. And are better vehicles for ice cream because the more dessert, the merrier. #facto’life
Ok. I’ve made it to almost a week before 4th of July without saying anything about the 4th. Which is a record for me, I think, because in years past, I’ve hit June and been all I CAN’T WAIT FOR THE FOURTH.
I still feel the same way. I’m just practicing this thing called self control. Which … I kind of need to translate to these ice cream sandwiches.
This year, I want to try ice cream smores. If not over the 4th, then over the summer. I want to take chocolate chip cookies, a toasted marshmallow, a slab of ice cream, and melted chocolate and smush it all together and enjoy every messy second of it.
Until then, these ice cream sandwiches are just what summer needs.
- ½ cup coconut oil, softened NOT melted
- ¾ cup coconut sugar (or brown sugar)
- 1 large egg
- 1 tablespoon almond milk
- 1 teaspoon vanilla extract
- 1-1/3 cups white whole wheat flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ¼ teaspoon salt
- ½ cup chocolate chips
- Ice Cream:
- 6 bananas, sliced and frozen
- ¼-1/3 cup almond milk
- 1 teaspoon vanilla
- For cookies: Beat coconut oil and sugar until evenly creamed.
- Mix in egg, milk, and vanilla until creamy.
- Add flour, baking soda, cream of tartar, and salt to the coconut oil mixture. Beat well.
- Stir in chocolate chips. Using your hands, smush dough into a ball and wrap in plastic wrap. Chill 45 minutes to 1 hour or until firm. (dough may be refrigerated up to 2 days)
- Roll chilled dough into 1-2 in balls and place 3 in apart on parchment paper-lined baking sheets. You should get 20 cookie dough balls.
- Bake cookies at 350 degrees for 9-11 minutes or until edges just start to turn golden. (middles will still seem very soft) Cool cookies on baking pan 10 minutes, then transfer to a wire cooling rack to cool completely.
- For ice cream: Blend bananas, milk, and vanilla in a food processor until smooth and creamy. Spread between two cooled cookies until you have used all the cookies and ice cream and serve immediately or freeze until ready to serve.