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DIY (With Kids!) Patriotic Ice Cream Sandwiches

Friday, June 30, 2017

 

 

 

For me, the Fourth of July conjures up memories of grassy fields, everything you can think of cooked on the grill, sparklers, and ice cream. Something about that warm July breeze and the anticipation of fireworks just pairs so well with some cold and creamy ice cream. Now that I'm a parent, I love the fact that I get to start recreating some of my family's traditions, as well as to create some of our own. I'm thinking these homemade ice cream cookie sandwiches might have to become one of those new traditions. They're THAT good.

If your little ones enjoy cooking/crafting like mine, or they just love sweets (what kid doesn't?!), you'll want to try these out. Plus, what's more fun than getting messy with sprinkles and ice cream on a hot day?! Just don't tell your kids that this recipe is packed with healthy ingredients, like coconut oil, coconut sugar, and whole wheat flour! If you choose a dairy-free ice cream, the whole recipe could also be dairy-free.

The Cookies (recipe adapted from www.dessertfortwo.com):

  • ¼  cup coconut oil (solidified)
  • ½  cup coconut sugar
  • 1 large egg yolk
  • ¾  teaspoon vanilla extract
  • ½  cup whole wheat flour
  • ¼  teaspoon salt
  • ¼  teaspoon baking soda
  • ¼  teaspoon baking powder
  • ¼-½  cup dark chocolate chips (we <3 bittersweet organic chocolate baking chips, which are 70% cacao)
  1. Preheat the oven to 375. Lightly spray a cookie sheet with cooking spray or line with parchment paper for easy cleanup!
  2. In a medium bowl, add the solid coconut oil and coconut sugar, and beat until combined.
  3. Add the egg yolk and vanilla, and beat until combined.
  4. Next, evenly sprinkle the flour, salt, baking soda and baking powder on top of the coconut oil mixture. Beat to combine everything well. I found it easiest to sprinkle the flour slowly to avoid a mess.
  5. Finally, stir in the chocolate chips.
  6. Press the dough into a ball and depending on size, form 6-8 cookies.
  7. Space the cookies evenly on the baking sheet, and press them down slightly--not totally flat.
  8. Bake for 9-11 minutes, until the edges are starting to turn golden brown.
  9. Let cool on the baking sheet for 2 minutes, and then move to a wire rack to cool completely.

The Ice Cream Sandwich

After cooling completely (I'd suggest overnight), add a scoop of ice cream of your choice on flat side of one cookie and create a sandwich with another! We love Halo Top Vanilla Bean over here. Be careful not to push too hard or else you'll lose all that ice cream and have to refill (lesson learned!). My littles especially loved the finishing touch: rolling your sandwich in festive sprinkles! Just enough to cover the ice cream around the edges.

Another lesson learned? If you live in Texas, ice cream sandwiches are best enjoyed IMMEDIATELY or while indoors. Or if you're *really* feeling like super mom, next to a pool or sprinkler (fun + super easy clean up)!  

 

Enjoy!

Original Cookie Recipe: http://www.dessertfortwo.com/healthy-chocolate-chip-cookies/

 

About the Author: 

Jess is a multi-tasking extraordinaire, trying to navigate her way through life as a wife, friend, teacher, and most of all, mama. She’s a lover of fresh air, coffee and wine (equally, not together), fitness, and writing. She boasts an eclectic style which is a mix of classic, boho, and mom life — which mostly means that the majority of the time she’s wearing workout clothes with food and drool smeared on them. You can see her life in little squares on her Instagram and follow her honest and sarcastic motherhood truths at her blog, www.playdatesandprosecco.com.



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