Ingredients:
For the cookie dough:
- 2 cups of almond flour
- 2/3 cup of cacao powder
- 1/2 cup of unsweetened shredded coconut
- 4 tbsp of maple syrup
- (use agave as raw alternative)
- 3 tbsp of coconut oil
For the ice cream:
- 1 tsp of vanilla extract (skip if going raw)
- 2 tsp of maple syrup
- 1 can of coconut milk
Directions:
- Place coconut milk in the fridge the night before so that the cream separates from the liquid. After opening the can, scoop out the coconut cream.
- In a medium bowl combine almond meal, raw cacao powder, unsweetened shredded coconut, maple syrup and coconut oil and mix with a spoon until evenly combined.
- Mold dough into cookie shapes. I did mine manually but you can roll out cookie mix and use a cookie cutter.
- Place your cut cookies into the freezer to set while you whip your coconut cream.
- To whip coconut cream, combine cream, vanilla and maple syrup. Whip using an electric hand beater until light and fluffy.
- Assemble ice cream sandwich by filing 2 biscuits with coconut cream filling to make a sandwich.
- Place back in the freezer for half an hour, until set.
- Store in the freezer.
