Paleo Ice Cream Sandwiches

Author: Lauren Goslin
Prep time:12 mins
Cook time:28 mins
Total time:40 mins


  • Cookies:
  • ½ c. cocoa powder
  • 6 T. coconut sugar, sucanat, or brown sugar, divided
  • ⅛ t. sea salt
  • 3 egg whites
  • ⅛ t. lemon juice
  • 1 t. vanilla
  • Coconut Whipped Cream:
  • 1 can full-fat coconut milk (I used Thai Kitchen), refrigerated for at least 12 hours
  • 2 drops liquid stevia
  • ¼ t. vanilla


  1. For the cookies:
  2. Preheat the oven to 300 degrees.
  3. Grind ¼ cup of the sugar into a powder (I used a coffee grinder to do this).
  4. Sift the cocoa, the above ¼ cup of sugar, and salt to remove any lumps.
  5. Add the egg whites and lemon juice to a bowl.
  6. Beat the egg white mix until 'soft peaks' start to form (about 3 minutes).
  7. Add the remaining 2 tablespoons of sugar 1 tablespoon at a time.
  8. Beat the mixture until stiff glossy peaks form (about 4-5 minutes).
  9. Using a spatula, fold in the cocoa/sugar/salt mix and the vanilla. This will take a few minutes to all come together.
  10. Drop large teaspoons of batter onto a parchment paper-lined cookie sheet (I made 14).
  11. Bake the cookies for 28 minutes.
  12. Cool
  13. For the whipped cream:
  14. Open the can of cold coconut milk, and skim off the top layer of thick cream (about the top ⅓ of the can).
  15. Place the cream into a bowl, and add the stevia and vanilla.
  16. Beat the cream until it thickens (this only took a couple of minutes for me, but I've read that it can take up to 6 minutes, so be patient!).
  17. Dollop the whipped cream onto a cooled cookie and top it with another cookies, making a sandwich.
  18. Repeat this process to make 7 sandwiches.
  19. Place the ice cream sandwiches into the freezer for 5-15 minutes. Going beyond this amount of time will cause the 'ice cream' to harden, and it will not taste as good.
  20. Enjoy!


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