Coconut Cream Coconut Milk Powder Coconut Oil Desserts Frozen Treats Sprinkelz™

Vegan Cotton Candy Ice Cream Sandwiches

Vegan Cotton Candy Ice Cream Sandwiches
Your favorite childhood ice cream with a twist! Made by Gina of Healthy Little Vittles 
A delicious cookie sandwich stuffed between nostalgic cotton candy ice cream!
Made with Native Forest Coconut Cream, Coconut Milk Powder, and Coconut Oil.
The finishing touch is topping these babies with Let’s Do Organic Sprinkelz!
Summer lovin’! Enjoy!
⁠⠀
Ingredients⁠⠀
  • 2.5 cups Native Forest Organic Coconut Cream⁠
  • 2 teaspoons almond extract⁠
  • 1/2 cup agave syrup⁠
  • 3 tablespoons Native Forest Organic Coconut Oil⁠
  • 2 tablespoons Native Forest Coconut Milk Powder (optional but recommended for creamier ice cream)⁠
  • 1/4 teaspoon beetroot/pink pitaya powder⁠
  • 1/4 teaspoon blue spirulina powder⁠
  • Let’s Do Organic Confetti Sprinkelz⁠⠀
COOKIE SANDWICHES⁠⠀
  • 2 cups blanched almond flour⁠
  • 1 teaspoon baking powder⁠
  • 1/2 teaspoon salt⁠
  • 1/2 tablespoon ground cinnamon⁠
  • 1 teaspoon pure vanilla extract⁠
  • 1/3 cup maple syrup⁠
  • 1/3 cup peanut butter⁠⠀
⁠⠀
Instructions⠀
  1. First make the cookie sandwiches. Preheat your oven to 350 degrees F. In a large bowl, whisk all the dry cookie⁠ ingredients together, then stir in the vanilla, peanut butter,⁠and maple syrup until a dough forms.
  2. Press the dough into a silicone candy mold and bake for 8-10 minutes. Cool and then pop the cookies out of the mold and into a bowl and place in the freezer.⁠
  3. Next, in your blender, blend together all the ice cream⁠ ingredients except for the beetroot powder and blue spirulina powder until smooth. Divide the mixture into two separate bowls. Add 1/4 teaspoon of beetroot powder to one bowl and whisk until it’s fully combined (should turn the mixture pink). Add 1/4 teaspoon of blue spirulina powder to the other bowl and whisk until it’s fully combined (should turn the mixture blue).
  4. Spoon/pour a little bit of each mixture into the same candy mold, gently swirl the two colors with a toothpick and freeze overnight. Pour the leftover ice cream batter into ice cube trays and freeze.⁠
  5. The next day, put together your sandwiches, sprinkle with⁠ sprinkles if desired and enjoy! Keep everything stored in the freezer. ⁠⠀
    ⁠⠀
    NOTE: these thaw very quickly, so only make as many as you’re serving. If making cotton candy ice cream, blend each color cubes separately, then spoon each color into a loaf pan, swirl and freeze overnight.⁠⠀

No Comments

Leave a Reply