Chocolate Ice Cream Sandwiches

I'm a sucker for the sweets.  I know, I know, sweets (even if paleo) are not the best food choice.  But I LOVE them!  I've always loved ice cream.  Up until 2 1/2 years ago, I did not like the flavor of chocolate.  My pregnancy with my daughter changed that for me!  I can't seem to get enough chocolate now, so, I'm finding ways to be paleo and eat my chocolate too!  I'm so happy to live in a time where I can make my own food choices instead of the land making them for me...because I'm certain I could not survive without cacao :)

Chocolate Ice Cream Sandwiches

24 chewy chocolate cookies
1 recipe chocolate ice cream

Spoon about 1/4 cup (or desired amount) ice cream onto one cookie.  Place a cookie that is the same size and shape on top of it and gently press down.  Place on a cookie sheet and freeze.  Repeat with the rest of the cookies and ice cream.  Allow to freeze for 1 hour.  If you do not eat all of the ice cream sandwiches right away, place in an airtight container in the freezer. Enjoy!

Chewy Chocolate Cookies (already blogged about them, but here is the recipe again)
2 cups blanched almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1/4 cup unsweetened cocoa powder
1/2 cup honey
1/2 cup palm or coconut sugar
1 Tbsp vanilla
2 eggs

Preheat oven to 350 degrees F.

Blend all dry ingredients together, and then add all the wet ingredients and blend well.

Line 2 large baking sheets with parchment or a baking mat.  Place a heaping teaspoon (the one you eat with) of batter 2 inches apart.  These things are runny and spread quickly into a large circle, use less if you desire a smaller cookie.

Bake for 10-15 minutes.  Cool completely on the cookie sheets (Do NOT take them off after only 2 minutes like you would regular cookies! They will fall apart!)  Slide them off with a spatula.


Chocolate Ice Cream
1 can coconut milk
1 cup drinking coconut milk
1/2 cup coconut sugar
6 Tbsp cacao powder
2 tsp vanilla


Combine all ingredients in a saucepan over medium low heat.  Allow to warm for 10-15 minutes, or until you see small bubbles forming on the sides of the pan.  Remove from heat and cool in the refrigerator for 1 hour.  Prepare ice cream maker (I use the one attached to that link) and add the mixture according to the manufacturer's directions.