Serves 6
45 min
Flourless Chocolate Almond Coconut Ice Cream Sandwiches
Recipe GLPR37d4b4b091fcdd
Decadent ice cream sandwiches made with flourless chocolate almond cookies and creamy coconut gelato or sorbet. These no-bake-between-bakes treats feature a rich cocoa base combined with almond butter and texture from chopped almonds. Naturally gluten-free and perfect for a dairy-free dessert when using coconut-based frozen desserts.
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Ingredients
1 large egg
1 cup creamy almond butter
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon vanilla extract
¼ cup chopped almonds
1 pint About one pint coconut gelato, ice cream, or sorbet
Shredded sweetened or unsweetened coconut flakes, optional
Directions
Preheat your oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.
In a medium bowl, lightly beat the egg until combined. Add the almond butter, cocoa powder, baking soda, and vanilla extract. Mix everything together until well blended. Gently fold in the chopped almonds until evenly distributed.
Scoop approximately 2 tablespoons of dough for each cookie and place 6 or 7 portions on each prepared baking sheet, spacing them about 2 inches apart. Gently press each portion down to form thick, flat disks about ½ inch thick.
Bake for 10 to 12 minutes, until the cookies appear set but still have a slightly soft texture when gently touched. Do not overbake. Allow the cookies to cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.
Remove the coconut gelato, ice cream, or sorbet from the freezer and let it soften slightly for a few minutes until easy to scoop. Place about ¼ cup of the frozen dessert on the flat side of one cooled cookie. Top with a second cookie, flat side down, pressing gently to create a sandwich.
If desired, roll the edges of each sandwich in shredded coconut flakes. Place the finished sandwiches on a parchment-lined tray and return to the freezer until firm and ready to serve.
