First off, let's get one thing straight. Ice cream is a health food for me. It's good for my health, my soul, my happiness. I didn't really think much of ice cream when I first went paleo, but over the years have found tons of dairy free options to suffice. Heck, I'm even down for some real ice cream now and then, as dairy doesn't affect me too much. However isn't it kind of amazing that you can create completely paleo ice cream at home, WITHOUT an ice cream maker?!
I was first introduced to the no churn method via a couple of awesome recipe blogs (Real Simple Good, and Minimalist Baker inspired my method) and was pretty psyched when I realized I could take that ice cream maker off my Amazon wish list. The basic method of making the ice cream here in both of these, plus tons of other paleo/vegan ice cream recipes is essentially freezing whipped coconut cream. Word of warning here, if you don't like coconut, don't even try these vegan/paleo dairy free ice creams because no matter how much flavor you add, you'll always taste the base, which is 100% coconut.
After making my first batch of no churn paleo ice cream, I concocted this easy cookie dough for making ice cream sandwiches, and the result was delicious.
Here's how to make it
Let's start with the MATCHA ICE CREAM! You'll need:
1 can coconut cream (refrigerate overnight.) Be sure to get coconut cream which is thicker than coconut milk. Try to find a brand with no added gums or sugar.
2 Tbsp honey
2 tsp Matcha powder
optional: drizzle of vanilla extract
1. Start by scraping your coconut cream out of the can into a stand mixer (I've seen this part done in a blender, but haven't tried it this way. I'd try a stand mixer or handheld mixer.) Make sure no liquid gets out of the can, this will thin the cream too much.
2. Begin whipping the cream to a fluffy whipped cream consistency. Drizzle in the honey, vanilla, and matcha powder, stopping to scrape the sides if needed, and whip until combined thoroughly and fluffy.
3. Pour into a bread pan lined with parchment paper and freeze for a few hours until solid. Other recipes suggest that it's best when it's not TOO frozen, and still a little soft. This stuff is best enjoyed at the soft, in between frozen and fridge cold fluffy texture, due to the nature of it's ingredients. It does not freeze well for long periods of time. It will still taste good, however it becomes much icier.
To make this ice cream into Cookie Ice Cream Sandwiches (makes 4), you'll need:
1 batch of Matcha Ice Cream (from recipe above)
3/4 Cup Tigernut Flour
1 Tbsp ghee
1 Tbsp coconut oil
1 Tbsp coconut sugar
1. Combine all of the above ingredients and make a large dough ball. This should be slightly moist and feel like cookie dough.
2. Roll out into a flat sheet on parchment paper, somewhat thin, then use a jar without a lid to cut out "cookies", kind of like a cookie cutter. After doing a few cut outs, take the scraps and make a new dough ball, roll out again, and continue to make the "cookies" until most of the dough is gone. I got 8 discs out of mine, with a little bit of dough leftover.
3. If you want your ice cream sandwich cookies to have a doughy texture, go ahead and skip to step 4. If you want these to harden up a bit, refrigerate overnight.
4. When it's time to assemble the sandwiches, take the ice cream from the freezer and pull the ice cream out of the pan using the overlapped parchment paper.
5. Using the same jar you used for the cookies, heat the edges by putting it under hot running water, then use it like a cookie cutter in the ice cream. This should give you a disc of ice cream the same size as the cookies. You can cut this in half if it's too thick, to create two ice cream discs.
6. Sandwich ice cream disc between two of your cookies and serve.
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