When the heat is on, there’s nothing better than enjoying a big scoop of ice cream. Here’s a cool summertime treat that Paleo eaters can enjoy featuring frozen, honey-sweetened coconut cream between two buttery, pecan-studded shortbread cookies. Be sure to watch the video—there’s a bit of flipping and turning for the filling to turn out just right—but the results are worth it!
*This article was originally published on Thrivemarket.com/blog
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In the meantime I am sharing this paleo ice cream sandwich recipe in honor of summer. Sometimes we all have to live a little and allow for a sweet treat on these warm summer nights. And these paleo ice cream sandwiches are one of the perfect ways to do just that!
Paleo Ice Cream Sandwiches
- 1 (13.5-ounce) can coconut cream, room temperature
- 3 tablespoons raw honey
- ½ teaspoon vanilla extract
- Flip the can of coconut cream upside down and remove the bottom lid with a can opener (reserve the lid); drain excess liquid, about ¼ cup.
- With a fork, stir cream until smooth, then add honey and vanilla extract; stir well.
- Chill in the freezer for at least 8 hours.
- Remove and let sit at room temperature for 1 hour, or run the bottom of the can under hot water for 15 to 30 seconds.
- Place can right side up and pop off the lid from the top (now both the top and bottom lids should be removed).
- Flip can over again and, using the bottom lid you reserved earlier, push it down gently along the inside of the can while while simultaneously lifting the can up, until the coconut slides through to a cutting board. If coconut seems too loose, place it on a plate and re-freeze for 30 minutes.
- Using a sharp knife, carefully slice the frozen coconut ice cream into 4 thick slices.
- Place 1 piece between 2 cookies. Roll the edges of the sandwich on top of a plate scattered with the chopped pecans.
- Repeat with remaining 3 sandwiches. Serve immediately.
Recipe credit: Angela Gaines