is hard to believe that Ice Cream Sandwich has been around since 1899, but it is easy to see what this treatment is so strong staying power. The summer staple is handheld and portable, with creamy vanilla ice cream between two layers of thin chocolate wafer cookies style. Since originated, the Ice Cream Sandwich has taken too many flavors to count. So it’s time for a Paleo version is created.
This childhood favorite Paleo is renewed. layers of rich chocolate cookie are filled with a slightly sweet coconut ice cream summer ice cream snack sandwich nostalgic.
coconut and tapioca flour, along with rich cocoa powder, will create the basis for cookie wafers. Many recipes ice cream sandwiches and cookies generally have a lot of sugar. This version will be slightly sweetened with coconut sugar. I think that half a cup of coconut sugar is enough to complement the rich cocoa flavor without being too sweet.
The chocolate base is pressed into a baking dish and cook for enough time slightly crisp edges while maintaining soft cookie. Classification of the top layer of the wafer cookie is an important step, should not be overlooked. This will create the guide for cutting the bars, once frozen. ice cream sandwiches are known for the small dot pattern that covers each layer of cookies. This pattern can be easily achieved using a cooking thermometer or the tip of a stick of CHOP.
The ice layer is composed of only 2-cream ingredients coconut and honey. That’s all it takes to make a super creamy filling that is reminiscent of ice cream filling in traditional snacks (less additives). coconut cream, an excellent staple to keep on hand whenever you want to create rich fillings and toppings for desserts Paleo is much thicker than the coconut milk with a paste-like texture.
Bring back summer feel with this recipe homemade ice cream sandwich.
-Dairy Ice Cream Sandwich
Serves: 10 bar
Preparation time: 30 minutes
cooking time: 20 minutes
for layers of biscuit:
- flour 1 cup coconut
- cup tapioca 1.5
- 1/2 cup unsweetened cocoa powder
- coconut sugar 1/2 cup
- 2 eggs
- 4 T butter (at room temperature)
- 1/3 cup avocado oil
- 1/2 cup coconut milk
- sea salt 1/4 t
for coconut cream
- 2 cans coconut cream
- 2 T pure honey
- Preheat oven to 350F and line a baking sheet 9 x 13 with parchment paper overlay edges. In a large bowl, use a hand mixer on medium speed to cream eggs, sugar, coconut oil and butter together. Add the coconut milk and mix again.
- slowly mix the flour, coconut, tapioca starch, flour, cocoa and salt sea. Mix until well blended and moistened. The dough will be crumbly.
- Divide dough in half. Press firmly into baking pan to form a thin layer. Bake 10 minutes. Remove the layer of cookies from the oven and let cool slightly. Lift with parchment paper and let cool.
- While the lower layer of the cookie cools, combine the coconut cream and honey in a large mixing bowl. Beat until thick and fluffy. Place the container in the refrigerator.
- baking sheet covered with another layer of parchment paper and press out the second layer of dough. Lightly score dough with a butter knife every 2 inches and fold in the center of the baking sheet to form slices 2 x 4 inches. Poke holes in each bar using the end of a baking thermometer or skewer. Bake 10 minutes. Lift with parchment paper and let cool 15 minutes.
- Place the cookie on a baking sheet and coconut cream spread evenly over it. Transfer top layer of cookie ice cream. Press gently. Freeze 3 hours.
- Use a sharp knife to cut pieces along the lines of maturity. Store in an airtight container in the freezer. Allow bars to thaw a few minutes before eating.