Chocolate Coffee Coconut Ice Cream Sandwiches (Dairy Free)

This Chocolate Coffee Coconut Ice Cream Sandwich recipe is dairy free, gluten free and entirely too easy. Why wouldn’t you want to make these sweet treats? 

The folks at Whole Foods Market asked me to choose some of my favorite Gluten Free products to be featured in their stores. 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  and 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 already open. These sandwiches are so good and you could argue that they provide portion control :).  Hence, it’s probably best to assemble ice cream sandwiches until you’ve used up all the ingredients.

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.

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!)

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Chocolate Coffee Coconut Ice Cream Sandwiches (Dairy Free)

This Chocolate Coffee Coconut Ice Cream Sandwich recipe is dairy free and gluten free, courtesy of two of my favorite sweet treats: Cybele’s Free to Eat Chocolate Chunk Brownie Cookies and the Cappuccino Cashew-Milk Ice Cream from So Delicious.

Prep Time1 hr

Course: Dessert

Cuisine: American

Keyword: gluten-free, ice cream sandwiches

Author: K.C. Cornwell

Ingredients

• 1 package Cybele’s Free to Eat Chocolate Chunk Brownie Cookies
• 1 pint So Delicious Cappuccino Cashew Milk Ice Cream softened (or your favorite flavor!)
• 1/2 cup shredded coconut
• *parchment paper or plastic cling wrap

Instructions

• 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. Then, 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.