Let me set the scene:
It’s the middle of July. It’s sunny, hot, and sticky. You’ve escaped outside to play with your friends, but there’s a lull, nothing but the dull buzz of crickets as you kick a ball around in the crunchy grass. But wait. What’s that sound? That faint do doo d0 doo do dooooo dooooo that’s ever so slightly flat, and takes on the eeriness of sounds distorted by distance–two streets away to be exact. You see a flash of white as the truck turns the corner, one street away now. The music is getting louder, and more in tune.
You and your friends take off running to find that money your grandma/aunt/parents gave you forever ago, and then chase down the truck to get a sweet treat. The truck is stopped. You stare at all the pictures, almost paralyzed with indecision. Do you go with the rocket pop? The ninja turtle with the gumball eyes? The Drumstick? No…the ice cream cookie sandwich….the mother of all ice cream truck finds. You hand over your money, and when the ice cream man finally hands you your choice, you rip open the plastic, and bite into your creamy treat, getting ice cream all over you face, hands, shirt, etc. Totally worth it.
I loved it. But all that glorious fun and excitement stopped once I became a teenager. Too cool for all that. And, I think, a lot of ice cream truck traffic died down in my area. Or, I just didn’t know about it, since I wasn’t outside playing…sad days.
But no longer! I am taking back my youth and I’m doing it with homemade ice cream sandwiches! What is more iconic summer-time treat than an ice cream sandwich?
I know, I know…it’s another dessert, and I swear I’ll mix it up next time.
But for now, you will have to deal with an ice cream sandwich! First world problems.
So, for this cookie sandwich, I made chocolate chip cookies. I used the recipe on the back of the chocolate chip cookie bag, except I substituted coconut oil for butter. It whipped up perfectly with the sugar, and gave the cookies an ever-s0-faint hint of coconut. I love the combination of chocolate and coconut. It was almost non-existent, if you didn’t know the coconut oil was used, I don’t know if you’d guess. They were light and airy; I think they might have been the lightest cookie’s I’ve ever made. Delicious for sure. I also reduced the amount of sugar in them because, let’s get real, most cookies and cakes have way too much sugar, and you just don’t need it!
The ice cream is the healthy bit. It’s made with 3 ingredients: frozen bananas, a nut butter of choice, and vanilla extract. That’s it. This is fantastic on its own, or as a sundae, or in a cookie sandwich, or anyway you please. If you want it chocolate, add some cocoa powder. If you want strawberry, add some berries. It is a really wonderful blank canvas for a variety of flavors, only limited by your creativity. Mmmmm. Delicious delicious creativity.
Ice Cream Cookie Sandwiches
Chocolate Chip Cookies
Adapted from Nestle Tollhouse
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup coconut oil
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups chocolate chips
- 1 cup chopped nuts (optional)
- Preheat your oven to 375° F.
- Combine dry ingredients in small bowl.
- Beat coconut oil, both sugars, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts.
- Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- 5 bananas, peeled, sliced, and frozen for 1-2 hours
- 2-3 tbsp nut butter
- 1-2 tsp vanilla extract
- Place the bananas, nut butter, and vanilla in a blender. Blend until smooth and creamy, scraping down the sides once in a while to ensure everything is mixed.