Tuesday, February 14, 2012

Pink Peppermint Vegan Ice Cream Sandwich for Valentine’s Day

Updated ice cream cookie
Just a little Valentine’s Day surprise for my sweethearts.  
Chocolate Cookies
  • 1 cup whole raw hazelnuts
  • ⅓ cup whole raw almonds
  • ¼ cup coconut flour
  • ¼ cup raw organic cacao
  • ⅓ cup coconut sugar
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • 7 medjool dates (pitted and soaked in filtered water for at least 2 hours)
  • ⅓ cup coconut oil, melted
  • ½ teaspoon vanilla extract
  • 1 tablespoon water
  1. Preheat oven to 375
  2. In food processor with s-blade, grind hazelnuts until coarse.
  3. Add almonds and blend until coarsely ground.
  4. Add coconut flour and coconut sugar, pulse, pulse, pulse. Add cacao, pulse, pulse, pulse.
  5. Add baking soda and salt, pulse, pulse, pulse.
  6. (the dry mixture should feel like a fine flour).
  7. Transfer dry ingredients to a bowl. Wipe out food processor.
  8. In food processor with s-blade, add strained dates, coconut oil, vanilla, water and blend until incorporated.
  9. Add wet ingredients to dry and mix (with hands).
  10. Roll out dough on non stick surface about ½ inch thick - make sure they aren't too thin. Make cutouts. Transfer to nonstick baking surface and bake for 10 - 12 minutes - or so, check at 10 minutes. Cookies will firm as they cool. Thisis a popular brand to use.
Pink Shredded Coconut:
-Shredded Coconut
-Natural food coloring, HEREor HERE.

How To:
1. Add ½ cup shredded coconut to a jar.
2. Add a few drops of red coloring.
3. Cover lid and shake until well incorporated.
Pink Peppermint Ice Cream
  • 1 can coconut milk (I really love thisbrand for ice cream, also a BPA free can)
  • ½ teaspoon vanilla
  • ⅓ of a cup sweetener (honey, coconut sugar, coconut nectar, maple syrup)
  • 2 teaspoons peppermint extract
  • Red natural food coloring (to preferred pink color) HERE or HERE.
  1. Add coconut milk, vanilla, peppermint, sweetener, and coloring to blender and blend until incorporated, add to ice cream maker.
  2. Blend until thick and transfer ice cream to glass storage and place in freezer for a few hours.
  3. Remove from freezer about 20 minutes before serving.

Shared on: Slightly Indulgent Tuesdays,  Traditional Tuesdays, Fat Tuesdays, Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Real Food Wednesdays, Gluten-Free Wednesdays, Allergy Free Wednesdays, Whole Food Wednesdays, Pennywise Platter, Miz Helen’s Country Cottage,  Lunch Box Love Fridays, Wellness Weekend, Allergy-Friendly Friday, Freaky Friday, Fresh Bites Fridays & Recipe Lion

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Posted by Amber at

Labels: chocolate, cookies, dessert, grain free, holidays, ice cream, Paleo, vegan.


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