Traditional recipes

Low-Calorie Coconut Ice Cream Sandwiches

Low-Calorie Coconut Ice Cream Sandwiches

Healthy ice cream sandwiched between two muffin tops that won't give you a muffin top

Jennafer Ashley

This recipe was contributed by and Paleohacks blogger Jennafer Ashley and Mikey’s.

This recipe is a quick and easy way to eat paleo, dairy free, gluten free, vegan dessert. The recipe only involves three ingredients, so you know it's simple.

Ingredients

  • 4 grain-free muffin tops, preferably Mikey's Muffin Tops
  • 3 Cups coconut cream
  • 2 Teaspoons stevia powder

Nutritional Facts

Servings4

Calories Per Serving763

Folate equivalent (total)86µg21%

Riboflavin (B2)0.2mg10.1%


Homemade Coconut Ice Cream Sandwiches

Our Homemade Coconut Ice Cream Sandwiches are a familiar childhood favourite. Made with coconut ice cream and a thin brownie layer, these ice cream sandwiches are quick and easy to make, and will be an adult favourite throughout the summer.

If there’s anything we love more than ice cream and brownies, it’s ice cream sandwiched between brownies. A childhood favourite, ice cream sandwiches were the epitome of summer treats. Remember licking around their rectangular shape, biting into the spongey brownie and the creaminess of vanilla ice cream? – cool, comforting and creamy.

Rich and decadent, we turned to our favourite recipe from the New York Times Cooking for a quick and easy brownie base. Combining flour, cocoa powder, baking powder and salt, and mixing it with butter, egg and sugar, a simple bake and let cool, these chocolate brownies are soft and chewy and make for the perfect bite with homemade ice cream.

Spreading the batter on a baking sheet and smoothing it out is equally as fun and the batter is delicious. And once baked, the texture really does resemble a thin brownie, making for the classic ice cream sandwiches we all knew as children.

While we can all agree that the best part of the classic ice cream sandwich is the soft chocolatey outer layer, there’s a reason it’s best served with vanilla ice cream. Using full fat coconut milk, we blended maple syrup, vanilla extract and a sprinkle of salt and spread it out evenly on a baking sheet, putting it in the freezer to cool.

Once cold, using the same size cookie cutter, cut out the ice cream into disks and gently place them on the cooled halves of the brownie. Store the remaining ice cream in a bowl (for later) and place them and the prepared sandwiches back into the freezer until fully set.

What we love about this ice cream (or nice cream) recipe is not only how easy it is to make, but it’s free from refined sugar and is creamy, decadent and dairy-free. With a hint of vanilla and sweetness from the maple syrup, our coconut ice cream is the perfect pair to our brownies and is the ultimate summer treat.


Homemade Coconut Ice Cream Sandwiches

Our Homemade Coconut Ice Cream Sandwiches are a familiar childhood favourite. Made with coconut ice cream and a thin brownie layer, these ice cream sandwiches are quick and easy to make, and will be an adult favourite throughout the summer.

If there’s anything we love more than ice cream and brownies, it’s ice cream sandwiched between brownies. A childhood favourite, ice cream sandwiches were the epitome of summer treats. Remember licking around their rectangular shape, biting into the spongey brownie and the creaminess of vanilla ice cream? – cool, comforting and creamy.

Rich and decadent, we turned to our favourite recipe from the New York Times Cooking for a quick and easy brownie base. Combining flour, cocoa powder, baking powder and salt, and mixing it with butter, egg and sugar, a simple bake and let cool, these chocolate brownies are soft and chewy and make for the perfect bite with homemade ice cream.

Spreading the batter on a baking sheet and smoothing it out is equally as fun and the batter is delicious. And once baked, the texture really does resemble a thin brownie, making for the classic ice cream sandwiches we all knew as children.

While we can all agree that the best part of the classic ice cream sandwich is the soft chocolatey outer layer, there’s a reason it’s best served with vanilla ice cream. Using full fat coconut milk, we blended maple syrup, vanilla extract and a sprinkle of salt and spread it out evenly on a baking sheet, putting it in the freezer to cool.

Once cold, using the same size cookie cutter, cut out the ice cream into disks and gently place them on the cooled halves of the brownie. Store the remaining ice cream in a bowl (for later) and place them and the prepared sandwiches back into the freezer until fully set.

What we love about this ice cream (or nice cream) recipe is not only how easy it is to make, but it’s free from refined sugar and is creamy, decadent and dairy-free. With a hint of vanilla and sweetness from the maple syrup, our coconut ice cream is the perfect pair to our brownies and is the ultimate summer treat.


Homemade Coconut Ice Cream Sandwiches

Our Homemade Coconut Ice Cream Sandwiches are a familiar childhood favourite. Made with coconut ice cream and a thin brownie layer, these ice cream sandwiches are quick and easy to make, and will be an adult favourite throughout the summer.

If there’s anything we love more than ice cream and brownies, it’s ice cream sandwiched between brownies. A childhood favourite, ice cream sandwiches were the epitome of summer treats. Remember licking around their rectangular shape, biting into the spongey brownie and the creaminess of vanilla ice cream? – cool, comforting and creamy.

Rich and decadent, we turned to our favourite recipe from the New York Times Cooking for a quick and easy brownie base. Combining flour, cocoa powder, baking powder and salt, and mixing it with butter, egg and sugar, a simple bake and let cool, these chocolate brownies are soft and chewy and make for the perfect bite with homemade ice cream.

Spreading the batter on a baking sheet and smoothing it out is equally as fun and the batter is delicious. And once baked, the texture really does resemble a thin brownie, making for the classic ice cream sandwiches we all knew as children.

While we can all agree that the best part of the classic ice cream sandwich is the soft chocolatey outer layer, there’s a reason it’s best served with vanilla ice cream. Using full fat coconut milk, we blended maple syrup, vanilla extract and a sprinkle of salt and spread it out evenly on a baking sheet, putting it in the freezer to cool.

Once cold, using the same size cookie cutter, cut out the ice cream into disks and gently place them on the cooled halves of the brownie. Store the remaining ice cream in a bowl (for later) and place them and the prepared sandwiches back into the freezer until fully set.

What we love about this ice cream (or nice cream) recipe is not only how easy it is to make, but it’s free from refined sugar and is creamy, decadent and dairy-free. With a hint of vanilla and sweetness from the maple syrup, our coconut ice cream is the perfect pair to our brownies and is the ultimate summer treat.


Homemade Coconut Ice Cream Sandwiches

Our Homemade Coconut Ice Cream Sandwiches are a familiar childhood favourite. Made with coconut ice cream and a thin brownie layer, these ice cream sandwiches are quick and easy to make, and will be an adult favourite throughout the summer.

If there’s anything we love more than ice cream and brownies, it’s ice cream sandwiched between brownies. A childhood favourite, ice cream sandwiches were the epitome of summer treats. Remember licking around their rectangular shape, biting into the spongey brownie and the creaminess of vanilla ice cream? – cool, comforting and creamy.

Rich and decadent, we turned to our favourite recipe from the New York Times Cooking for a quick and easy brownie base. Combining flour, cocoa powder, baking powder and salt, and mixing it with butter, egg and sugar, a simple bake and let cool, these chocolate brownies are soft and chewy and make for the perfect bite with homemade ice cream.

Spreading the batter on a baking sheet and smoothing it out is equally as fun and the batter is delicious. And once baked, the texture really does resemble a thin brownie, making for the classic ice cream sandwiches we all knew as children.

While we can all agree that the best part of the classic ice cream sandwich is the soft chocolatey outer layer, there’s a reason it’s best served with vanilla ice cream. Using full fat coconut milk, we blended maple syrup, vanilla extract and a sprinkle of salt and spread it out evenly on a baking sheet, putting it in the freezer to cool.

Once cold, using the same size cookie cutter, cut out the ice cream into disks and gently place them on the cooled halves of the brownie. Store the remaining ice cream in a bowl (for later) and place them and the prepared sandwiches back into the freezer until fully set.

What we love about this ice cream (or nice cream) recipe is not only how easy it is to make, but it’s free from refined sugar and is creamy, decadent and dairy-free. With a hint of vanilla and sweetness from the maple syrup, our coconut ice cream is the perfect pair to our brownies and is the ultimate summer treat.


Homemade Coconut Ice Cream Sandwiches

Our Homemade Coconut Ice Cream Sandwiches are a familiar childhood favourite. Made with coconut ice cream and a thin brownie layer, these ice cream sandwiches are quick and easy to make, and will be an adult favourite throughout the summer.

If there’s anything we love more than ice cream and brownies, it’s ice cream sandwiched between brownies. A childhood favourite, ice cream sandwiches were the epitome of summer treats. Remember licking around their rectangular shape, biting into the spongey brownie and the creaminess of vanilla ice cream? – cool, comforting and creamy.

Rich and decadent, we turned to our favourite recipe from the New York Times Cooking for a quick and easy brownie base. Combining flour, cocoa powder, baking powder and salt, and mixing it with butter, egg and sugar, a simple bake and let cool, these chocolate brownies are soft and chewy and make for the perfect bite with homemade ice cream.

Spreading the batter on a baking sheet and smoothing it out is equally as fun and the batter is delicious. And once baked, the texture really does resemble a thin brownie, making for the classic ice cream sandwiches we all knew as children.

While we can all agree that the best part of the classic ice cream sandwich is the soft chocolatey outer layer, there’s a reason it’s best served with vanilla ice cream. Using full fat coconut milk, we blended maple syrup, vanilla extract and a sprinkle of salt and spread it out evenly on a baking sheet, putting it in the freezer to cool.

Once cold, using the same size cookie cutter, cut out the ice cream into disks and gently place them on the cooled halves of the brownie. Store the remaining ice cream in a bowl (for later) and place them and the prepared sandwiches back into the freezer until fully set.

What we love about this ice cream (or nice cream) recipe is not only how easy it is to make, but it’s free from refined sugar and is creamy, decadent and dairy-free. With a hint of vanilla and sweetness from the maple syrup, our coconut ice cream is the perfect pair to our brownies and is the ultimate summer treat.


Homemade Coconut Ice Cream Sandwiches

Our Homemade Coconut Ice Cream Sandwiches are a familiar childhood favourite. Made with coconut ice cream and a thin brownie layer, these ice cream sandwiches are quick and easy to make, and will be an adult favourite throughout the summer.

If there’s anything we love more than ice cream and brownies, it’s ice cream sandwiched between brownies. A childhood favourite, ice cream sandwiches were the epitome of summer treats. Remember licking around their rectangular shape, biting into the spongey brownie and the creaminess of vanilla ice cream? – cool, comforting and creamy.

Rich and decadent, we turned to our favourite recipe from the New York Times Cooking for a quick and easy brownie base. Combining flour, cocoa powder, baking powder and salt, and mixing it with butter, egg and sugar, a simple bake and let cool, these chocolate brownies are soft and chewy and make for the perfect bite with homemade ice cream.

Spreading the batter on a baking sheet and smoothing it out is equally as fun and the batter is delicious. And once baked, the texture really does resemble a thin brownie, making for the classic ice cream sandwiches we all knew as children.

While we can all agree that the best part of the classic ice cream sandwich is the soft chocolatey outer layer, there’s a reason it’s best served with vanilla ice cream. Using full fat coconut milk, we blended maple syrup, vanilla extract and a sprinkle of salt and spread it out evenly on a baking sheet, putting it in the freezer to cool.

Once cold, using the same size cookie cutter, cut out the ice cream into disks and gently place them on the cooled halves of the brownie. Store the remaining ice cream in a bowl (for later) and place them and the prepared sandwiches back into the freezer until fully set.

What we love about this ice cream (or nice cream) recipe is not only how easy it is to make, but it’s free from refined sugar and is creamy, decadent and dairy-free. With a hint of vanilla and sweetness from the maple syrup, our coconut ice cream is the perfect pair to our brownies and is the ultimate summer treat.


Homemade Coconut Ice Cream Sandwiches

Our Homemade Coconut Ice Cream Sandwiches are a familiar childhood favourite. Made with coconut ice cream and a thin brownie layer, these ice cream sandwiches are quick and easy to make, and will be an adult favourite throughout the summer.

If there’s anything we love more than ice cream and brownies, it’s ice cream sandwiched between brownies. A childhood favourite, ice cream sandwiches were the epitome of summer treats. Remember licking around their rectangular shape, biting into the spongey brownie and the creaminess of vanilla ice cream? – cool, comforting and creamy.

Rich and decadent, we turned to our favourite recipe from the New York Times Cooking for a quick and easy brownie base. Combining flour, cocoa powder, baking powder and salt, and mixing it with butter, egg and sugar, a simple bake and let cool, these chocolate brownies are soft and chewy and make for the perfect bite with homemade ice cream.

Spreading the batter on a baking sheet and smoothing it out is equally as fun and the batter is delicious. And once baked, the texture really does resemble a thin brownie, making for the classic ice cream sandwiches we all knew as children.

While we can all agree that the best part of the classic ice cream sandwich is the soft chocolatey outer layer, there’s a reason it’s best served with vanilla ice cream. Using full fat coconut milk, we blended maple syrup, vanilla extract and a sprinkle of salt and spread it out evenly on a baking sheet, putting it in the freezer to cool.

Once cold, using the same size cookie cutter, cut out the ice cream into disks and gently place them on the cooled halves of the brownie. Store the remaining ice cream in a bowl (for later) and place them and the prepared sandwiches back into the freezer until fully set.

What we love about this ice cream (or nice cream) recipe is not only how easy it is to make, but it’s free from refined sugar and is creamy, decadent and dairy-free. With a hint of vanilla and sweetness from the maple syrup, our coconut ice cream is the perfect pair to our brownies and is the ultimate summer treat.


Homemade Coconut Ice Cream Sandwiches

Our Homemade Coconut Ice Cream Sandwiches are a familiar childhood favourite. Made with coconut ice cream and a thin brownie layer, these ice cream sandwiches are quick and easy to make, and will be an adult favourite throughout the summer.

If there’s anything we love more than ice cream and brownies, it’s ice cream sandwiched between brownies. A childhood favourite, ice cream sandwiches were the epitome of summer treats. Remember licking around their rectangular shape, biting into the spongey brownie and the creaminess of vanilla ice cream? – cool, comforting and creamy.

Rich and decadent, we turned to our favourite recipe from the New York Times Cooking for a quick and easy brownie base. Combining flour, cocoa powder, baking powder and salt, and mixing it with butter, egg and sugar, a simple bake and let cool, these chocolate brownies are soft and chewy and make for the perfect bite with homemade ice cream.

Spreading the batter on a baking sheet and smoothing it out is equally as fun and the batter is delicious. And once baked, the texture really does resemble a thin brownie, making for the classic ice cream sandwiches we all knew as children.

While we can all agree that the best part of the classic ice cream sandwich is the soft chocolatey outer layer, there’s a reason it’s best served with vanilla ice cream. Using full fat coconut milk, we blended maple syrup, vanilla extract and a sprinkle of salt and spread it out evenly on a baking sheet, putting it in the freezer to cool.

Once cold, using the same size cookie cutter, cut out the ice cream into disks and gently place them on the cooled halves of the brownie. Store the remaining ice cream in a bowl (for later) and place them and the prepared sandwiches back into the freezer until fully set.

What we love about this ice cream (or nice cream) recipe is not only how easy it is to make, but it’s free from refined sugar and is creamy, decadent and dairy-free. With a hint of vanilla and sweetness from the maple syrup, our coconut ice cream is the perfect pair to our brownies and is the ultimate summer treat.


Homemade Coconut Ice Cream Sandwiches

Our Homemade Coconut Ice Cream Sandwiches are a familiar childhood favourite. Made with coconut ice cream and a thin brownie layer, these ice cream sandwiches are quick and easy to make, and will be an adult favourite throughout the summer.

If there’s anything we love more than ice cream and brownies, it’s ice cream sandwiched between brownies. A childhood favourite, ice cream sandwiches were the epitome of summer treats. Remember licking around their rectangular shape, biting into the spongey brownie and the creaminess of vanilla ice cream? – cool, comforting and creamy.

Rich and decadent, we turned to our favourite recipe from the New York Times Cooking for a quick and easy brownie base. Combining flour, cocoa powder, baking powder and salt, and mixing it with butter, egg and sugar, a simple bake and let cool, these chocolate brownies are soft and chewy and make for the perfect bite with homemade ice cream.

Spreading the batter on a baking sheet and smoothing it out is equally as fun and the batter is delicious. And once baked, the texture really does resemble a thin brownie, making for the classic ice cream sandwiches we all knew as children.

While we can all agree that the best part of the classic ice cream sandwich is the soft chocolatey outer layer, there’s a reason it’s best served with vanilla ice cream. Using full fat coconut milk, we blended maple syrup, vanilla extract and a sprinkle of salt and spread it out evenly on a baking sheet, putting it in the freezer to cool.

Once cold, using the same size cookie cutter, cut out the ice cream into disks and gently place them on the cooled halves of the brownie. Store the remaining ice cream in a bowl (for later) and place them and the prepared sandwiches back into the freezer until fully set.

What we love about this ice cream (or nice cream) recipe is not only how easy it is to make, but it’s free from refined sugar and is creamy, decadent and dairy-free. With a hint of vanilla and sweetness from the maple syrup, our coconut ice cream is the perfect pair to our brownies and is the ultimate summer treat.


Homemade Coconut Ice Cream Sandwiches

Our Homemade Coconut Ice Cream Sandwiches are a familiar childhood favourite. Made with coconut ice cream and a thin brownie layer, these ice cream sandwiches are quick and easy to make, and will be an adult favourite throughout the summer.

If there’s anything we love more than ice cream and brownies, it’s ice cream sandwiched between brownies. A childhood favourite, ice cream sandwiches were the epitome of summer treats. Remember licking around their rectangular shape, biting into the spongey brownie and the creaminess of vanilla ice cream? – cool, comforting and creamy.

Rich and decadent, we turned to our favourite recipe from the New York Times Cooking for a quick and easy brownie base. Combining flour, cocoa powder, baking powder and salt, and mixing it with butter, egg and sugar, a simple bake and let cool, these chocolate brownies are soft and chewy and make for the perfect bite with homemade ice cream.

Spreading the batter on a baking sheet and smoothing it out is equally as fun and the batter is delicious. And once baked, the texture really does resemble a thin brownie, making for the classic ice cream sandwiches we all knew as children.

While we can all agree that the best part of the classic ice cream sandwich is the soft chocolatey outer layer, there’s a reason it’s best served with vanilla ice cream. Using full fat coconut milk, we blended maple syrup, vanilla extract and a sprinkle of salt and spread it out evenly on a baking sheet, putting it in the freezer to cool.

Once cold, using the same size cookie cutter, cut out the ice cream into disks and gently place them on the cooled halves of the brownie. Store the remaining ice cream in a bowl (for later) and place them and the prepared sandwiches back into the freezer until fully set.

What we love about this ice cream (or nice cream) recipe is not only how easy it is to make, but it’s free from refined sugar and is creamy, decadent and dairy-free. With a hint of vanilla and sweetness from the maple syrup, our coconut ice cream is the perfect pair to our brownies and is the ultimate summer treat.