The folks at Whole Foods Market asked me to choose some of my favorite Gluten Free products to be featured in their stores, and then they let me loose in one of their kitchens to create delish recipes to share.
These Chocolate Coffee Coconut Ice Cream Sandwiches are Dairy Free and Gluten Free, courtesy of two of my favorite sweet treats: Cybele’s Free to Eat Chocolate Chunk Brownie Cookies the Cappuccino Cashew-Milk Ice Cream from So Delicious. You could make just one or two of these sandwiches, but let’s be honest here – if you’re anything like me, you’re gonna eat the cookies and ice cream since they’re open, and these sandwiches are so good + they provide portion control, so it’s probably best to assemble ice cream sandwiches until it’s done.
Yield depends entirely on how much ice cream you use per scoop and how many chocolate cookies you sneak while you’re working. 1/2 cup shredded coconut should cover it either way.
Go forth and make Chocolate Coffee Coconut Ice Cream Sandwiches, friends.
Spread the bottom of one cookie with a thick layer of the ice cream, and top with another cookie. Roll the sandwich edge gently in the coconut, and wrap with parchment paper or cling wrap. Place in the freezer until firm, at least one hour. (The waiting is the hardest part!) Repeat with the rest of the cookies.
Whole Foods Market compensated me for this post, my involvement in their New Year promotion and recipe development. My opinions are my own, because they’re mine. (Y’all know I don’t say things I don’t mean, right? Then I’d have to remember what I said!)