I feel like ice cream is such a staple of summer, it’s almost unthinkable to think about what kind we would be eating if it were not available. But there are a few recipes out there that take our favorite cold treat and try to make them paleo friendly. And this recipe for the Paleo Ice Cream Sandwich is one of my favorites! This has all the great flavor you love in an ice cream sandwich without any grains or dairy. It makes me happy just thinking about how refreshing this will taste on a hot day!
Making an ice cream sandwich is the perfect way to enjoy a sweet treat without too much guilt. These paleo ice cream sandwiches are made with almond butter and bananas, so they’re completely dairy-free! They’re also gluten-free, vegan, and refined sugar-free. It’s like your favorite childhood snack has been upgraded for grown ups who want something healthy that tastes just as good.
Paleo Ice Cream Sandwich Recipe: How To Make It
The paleo ice cream sandwich recipe left my friend’s mouth before she realized what she was saying. The menu on her chalkboard didn’t have any labels indicating which were vegan and not, so it would be easy to confuse them both. But this woman had been coming in every day for weeks now, always ordering vegan options and never complaining about anything until today when they added the new addition of vanilla ice cream sandwiched between two almond flour cookies. It had taken her all day to bake those things. They tasted like heaven but nobody wanted them because they weren’t Paleo-approved according to some bullshit diet plan someone made up
2 pint-sized vanilla ice cream – gently softened but not melted
1/3 cup unsalted butter or palm shortening
a half cup of coconut sugar
honey (two tablespoons)
2 room temperature eggs
1 teaspoon extract de vanille
arrowroot powder, 2 tblsp
1/2 cup cocoa powder
coconut flour (1/2 cup)
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
a quarter teaspoon of salt
3/4 cup coconut milk (full fat)
Paleo Ice Cream Sandwich Recipe Procedure
Preheat the oven to 350 degrees Fahrenheit. Using parchment paper, line a 13- by 18-inch rimmed baking sheet.
To prepare the cake layer, combine the flour, baking powder, and salt in a mixing Cream the palm shortening, coconut sugar, and honey for one minute on medium-high speed in the bowl of a stand mixer equipped with a beater attachment or with an electric handheld beater. Mix in the eggs and vanilla extract until everything is well blended. In a mixing dish, whisk together the arrowroot, cocoa powder, coconut flour, baking powder, baking soda, and salt. Slowly add the flour mixture, alternating with the coconut milk, until well combined.
Scrape batter onto the pan and smooth to a thin, uniform layer with an offset spatula, leaving a 14-inch border of parchment paper around the borders. Bake for 15 to 17 minutes, or until the cake is set. Place the pan on a cooling rack to cool fully.
Transfer the cake to a cutting board using the parchment paper. Cut the cake in half crosswise to get two pieces that are about 9 by 13 inches each. Wrap the pieces in plastic wrap and place them in the freezer for 1 hour. Because the cake will be delicate until it is frozen, handle it with care to prevent fractures.
When you’re ready to assemble, take the ice cream out of the freezer for 15 minutes to soften. Dollop ice cream evenly over the top of one side of the cake using a big ice cream scoop. Spread ice cream in an equal layer using an offset spatula. To form a giant sandwich cake, carefully arrange the remaining slice of cake on top of the ice cream, with the top facing down. Wrap it tightly in plastic wrap and place it in the freezer for at least 8 hours.
Remove the plastic wrap from the huge sandwich cake and take it out of the freezer. To produce a perfect rectangle, trim approximately 1/4 inch off each edge, then cut into 8 smaller, rectangular sandwiches. Wrap each sandwich in reusable bee wax paper or reusable freezer bags and place in the freezer until solid.