Lately, we've been wrapped up in the nostalgia of summer time. The days spent running around in the sprinkler, playing capture the flag into dusk, catching fireflies, and the joy of running to catch the ice cream truck. But here's the thing - the Ice Cream Man never seems to bring an option that we can feel good about. I guess paleo-friendly hasn't made it everywhere quite yet. Instead of compromising your diet for an ice-cream-truck-treat, try our delicious Cookie Cream Sandwiches instead. YUM.
Ingredients:
1 package of Simple Mills Chocolate Cupcake and Muffin Mix
1/3 to 1/2 cup coconut oil or melted butter
1 egg
1 tsp. gluten-free vanilla
1 pint of your favorite ice cream (dairy-free, organic, etc.)
Directions:
Preheat oven to 350 degrees.
Mix all ingredients except ice cream. Drop dough by heaping tablespoonfuls onto a baking sheet lined with parchment paper. Wet fingers and flatten dough.
Bake for 9-10 minutes or until firm in the center. Cool.
Scoop ice cream and sandwich between two cookies. Place cookie sandwiches on baking sheet and freeze for 30 minutes to one hour prior to eating. Sandwiches can be stored in wax paper in the freezer.
From our kitchen to yours, we hope you enjoy this simple taste of summer!
Photo courtesy of inspiredtaste.net
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