Happy Tuesday Everyone!
Today I bring for a quick little summery ice cream treat that is sure to please the palate of everyone, especially me!! Let’s get down to it and let me introduce to you my new freezer friend, Lemon and Coconut Ice Cream Sandwiches.
In this month’s Nature Box I got little lemon meringue waffle cookies and the only thing I could think of was making mini ice cream sandwiches with them. When I read the label of the package it said 1 serving for 22 cookies, but to my happiness it was two servings so I got 44 cookies in them instead of 22, so that means I made 22 ice cream sandwiches! Yah! The more the merrier I always say. I also did calculate as two servings, since I know the label had to be incorrect.
So what do I use to make ice cream? Well, I could have used ice cream, but instead I was thinking lemon meringue cookies, so I decided to whip up my handy-dandy chilled full fat coconut milk. Remember a few weeks ago I used coconut milk to make Strawberry Cream Mousse? I used the same concept and made ice cream with it. Since the coconut milk is full fat, I knew it wouldn’t freeze rock solid. By the way, I over calculated the Strawberry Cream Mousse by 50 calories. So it’s less! Double yah!! The coconut ice cream came together perfectly! The flavor mixed with the lemon cookies is simply perfect!! It’s very light tasting, but you must like coconut to enjoy these treats!
If you don’t have lemon waffle cookies, don’t worry you can use any kind of little cookie you like. I do know Trader Joe’s sells Lemon Thin Cookies and they are pretty darn good tasting. I bet they would work great in this recipe!! Also Whole Foods sells Lemon Wafer Cookies, or if you can’t find them, I am sure Vanilla Wafers will do in a pinch!
The whole recipe doesn’t take very long to make. As I stated above I used full fat coconut, chilled it in the can in the refrigerator for 24 hours. Then I scooped out the coconut meat, placed it in my stand mixer and beat it until it was light and creamy, like whip cream. I added a tad pinch of stevia and vanilla extract. I placed about a tablespoon on to each cookie, and put it on a cookie sheet in the freezer for about 30 minutes. The quick freeze makes it easy for storage. I then placed my cookies in a freezer safe container, with parchment paper between the cookies. Then I can grab a little cookie when the craving hit! Oh, I almost forgot, if you have leftover, coconut cream, like I did, just place it in the fridge and use for something else, like dipping strawberries in it or putting some on you dessert, coffee or smoothie. Use it as you would whip cream.
The ice cream sandwiches are not rock hard, but if you really like it softer, I recommend leaving the cookie out on the counter for about 5 minutes. Then it is absolutely perfect! The flavor of the cookies have a wonderful lemon flavor when you bite into them and then you get the rich coconut flavor and ending again with lemon. Lemon and coconut make a nice flavor combination. If your feeling really fancy and want to display your cookies for serving. I recommend a nice strawberry or blueberry syrup to drizzle over the top. I can only imagine how wonderful that would taste. I should have done that, but sometimes these ideas don’t come to me, until I start writing. I hate when that happens. Next time for when I make these ice cream sandwiches again!
A light mini ice cream sandwich made with lemon wafer cookies and coconut cream.
- 1 14oz can Coconut Cream Coconut Milk (just the meat of the coconut, not any of the juice)
- 1/4 tsp. vanilla extract
- 1 tsp. stevia (to taste)
- 44 Lemon Meringue Waffle Cookies or a thin small lemon cookie
- Refrigerate 1 can of full fat coconut milk for 24 - 48 hours, do not shake the can.
- Line a small baking sheet or flat plate with parchment paper; set a side.
- In a large mixing bowl, scoop out just the cream of the coconut milk; do not use the juice and beat until light and fluffy. Add the vanilla extract, and stevia; beat until incorporated.
- Spoon about 1 tablespoon of the coconut cream onto cookie. Top cookie with another cookie to make a sandwich. Repeat with remaining cookies.
- Place cookie on prepared baking sheet and place in the freezer for at least two hours. Once frozen, I stored my sandwiches in a freezer container with parchment between the ice cream sandwiches.
Calories per sandwich: 41.9, Fat: 3, Cholesterol: 0, Sodium: 24, Potassium: .09, Carbs: 2.5, Fiber: 0, Sugar: 1.1, Protein: .07
Please note: I estimated the calories, since I had about 1/3 of my coconut mixture left and about 1/4 cup juice at the bottom of the can. I think my calories may be a tad higher then what they actually are.
That’s it for me today! Time for me to whip another recipe! I got a good one brewing in my head, but I need to run to the store to get ingredients. I also wanted to remind you, don’t forget to enter my giveaway. I’ll be picking my winner this evening, and by the way I have another giveaway coming up very soon!!
Have a wonderful Tuesday!
P.S. Just in case, I wanted to share the link for you to Nature Box in case you would like a subscription. It’s $19.99 a month and that includes shipping, plus you get $10.00 off your first order, just tell them I sent ya, you can cancel anytime. Plus the newest thing they have now, is that you can choose what to put in your box. Me, personally I like to be surprised every month, however, they have these silly carrot chips, which sound weird, but are so good! I think I am going to get them and the ranch peas next month!! Here’s the link if your interested.