by Molly Eledge
Paleo. Churro. Ice Cream. Sandwich. WAAAH?! Yeah- you read right! And don’t let the whole “paleo” thing throw all you non-paleo people off. My boyfriend isn’t a fan of paleo treats and last night as he tested these he just kept saying “Oh my god. Oh my god.” between bites. Bingo!
I thought I had completely brainstormed these on my own…until he reminded me that a few months ago I saw something online about a shop in LA having churro ice cream sandwiches. Welp, I forgot about them, but apparently my subconscious didn’t. So in the spirit of summer and 4th of July, I present to you: CHURRO ICE CREAM SANDWICHES! Homemade, paleo, and much better for you than ones from some hipster shop in LA.
It should also be noted that I taste-tested these for breakfast yesterday morning. And by “taste-test”, I mean ate a whole ice cream sandwich. I started to feel bad…but until I went into the gym and PR’d my jerk by 20 lbs. I’ve never PR’d anything by that much since I started CrossFit two years ago. Ice cream sandwich for breakfast and then hit a huge PR- coincidence?? I think not. No promises, but after you eat these, you may be able to deadlift a house. You’re welcome in advance for the significant gainz you may see. And even if you PR nothing, at least you got to enjoy a delicious (paleo) treat! Win-win, people!
There are a few steps to these ice cream sandwiches, but it is so worth it when they are done! The cookies are from an old recipe of mine for Snickerdoodles, which are awesome alone, but taken to a whole other level when paired with cinnamon ice cream and coconut sugar. These are a perfect treat to enjoy as you watch the fireworks tomorrow night!
Happy 4th everyone!
- 1.5 c. almond flour
- 1 tbsp flaxseed meal
- 1 tbsp coconut flour
- 1/3 c. honey
- 1/4 c. melted coconut oil
- 1 egg
- 1 tsp vanilla
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 3/4 tsp baking soda
- 1/4 tsp salt
- extra cinnamon, to coat with before baking
- 1 1/2 quarts of your favorite coconut milk or almond milk vanilla ice cream (or make your own!)
- 1.5 - 2 tbsp cinnamon (I say the more the better!)
- 1/2 c. coconut sugar
- Get your ice cream out of the freezer and let it soften up a bit (although you don't want it too soft!)
- While the ice cream is softening, mix together all the dry ingredients. In a separate bowl, combine your wet ingredients.
- Using a big mixing spoon, combine the two.
- Chill in the fridge or freezer until the dough hardens up a bit (about an hour or so).
- While that's chilling, mix your 2 tbsp of cinnamon into the ice cream. Give it a nice good stirring so its evenly distributed.
- Put your ice cream back in the freezer to harden up.
- Once the dough for the cookies is firm, you are ready to bake them!
- Preheat your oven to 350 degrees. Line a cookie sheet with foil and lightly coat it with nonstick spray.
- Roll the dough into small balls (you should have about 2 dozen balls at the end) and then roll them around in the extra cinnamon.
- Place them on the cookie sheet, and press them down with the bottom of a drinking glass. Feel free to dip the bottom of the glass in cinnamon as well to prevent the cookies from sticking to it when pressing them down.
- Bake for 13-15 minutes, until cookies lightly brown.
- Pull them out and let them cool.
- Once the ice cream has hardened and your cookies are completely cool (feel free to store cookies in the fridge until you are ready to assemble) , start making your sandwiches! Drop 1/3 c. of the cinnamon ice cream onto one cookie and sandwich it in with another cookie.
- Wrap in plastic wrap or foil and freeze until ready to serve.
- When it is time to serve them, roll the edges in the coconut sugar and DIG IN!