These Healthy Vegan Ice Cream Sandwiches are a fun and delicious frozen treat perfect for a hot summer day! Made with creamy coconut vanilla ice cream base that is both delicious and subtly sweet stacked between two soft and chewy paleo vegan chocolate chip cookies.
Preheat oven to 350F. Line a large baking sheet with parchment paper.
In a medium bowl, mix coconut oil and coconut sugar using a fork until combined. Stir in maple syrup and vanilla until smooth.
Add baking powder, almond flour, coconut flour and cinnamon until dough is combined. Fold in chocolate.
Roll 2 Tbsp sized dough balls and place on lined baking sheet. Press down each ball to form a disk then add more chocolate chips.
Bake in preheated oven for 11-13 minutes. Do not overbake. Remove & & allow to cool. Top with flaky sea salt if desired. The cookies will crisp & firm up once cool.
Allow to cool completely before assembling.
MAKE THE ICE CREAM: Place the coconut cream, almond milk, nut butter, sweetener and vanilla into a Vitamix or a high-speed blender. Blend on high for 30 seconds, or until smooth and the mixture is combined.
ICE CREAM MAKER INSTRUCTIONS: If you have an ice cream maker, have it ready and the bowl chilled prior to starting. Pour the blended mixture directly from your blender into the ice cream maker while it is moving. Churn for 20-25 minutes until it becomes a firm ball or the ice cream maker stops rotating.
WITHOUT AN ICE CREAM MAKER: If you don't have an ice cream maker, pour the mixture into ice cube trays for 2 hours, or until frozen. Blend frozen ice cubes in a high-speed blender until smooth.
TRANSFER TO ICE CREAM CONTAINER: Spoon the ice cream mixture into a 9 x 5 loaf pan or 2-quart ice cream container. Cover and freeze for at least 4 hours or overnight.
Fill cookies with generous scoops of coconut ice cream. Roll into toasted coconut, sprinkles or even mini chocolate chips.