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Coconut-Lavender Ice Cream Sandwiches

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Delicious ice cream sandwiches combining creamy coconut ice cream and floral lavender in a soft cookie base.

Ingredients

Scale
  • 1 can full-fat coconut milk
  • 1/2 cup condensed coconut milk
  • 1 Tbsp lavender syrup
  • 1 cup rolled oats
  • 2/3 cup shredded coconut
  • 1/2 cup brown sugar
  • 1/3 cup butter (or coconut oil)
  • 1 egg
  • 1/2 tsp baking soda
  • Pinch of salt

Instructions

  1. Blend the full-fat coconut milk, condensed coconut milk, and lavender syrup together until smooth to create the ice cream base.
  2. Pour the mixture into a shallow pan and freeze for at least 4 hours or until solid.
  3. Preheat the oven to 350°F (175°C). Beat the butter or coconut oil, brown sugar, and egg in a mixing bowl until fluffy.
  4. Stir in the rolled oats, shredded coconut, baking soda, and salt until combined.
  5. Line a baking sheet with parchment paper. Scoop and shape the dough into rounds, placing them on the sheet. Bake for about 10 minutes until golden brown.
  6. Let the cookies cool completely on a wire rack.
  7. Cut circles from the frozen ice cream using a cookie cutter or round glass.
  8. Assemble the sandwiches by placing an ice cream circle between two cookies.
  9. Refreeze the assembled sandwiches for another 30 minutes to set.

Notes

Serve slightly softened for easier biting. Store leftovers in the freezer wrapped or in an airtight container.

Nutrition

Keywords: ice cream sandwich, vegan dessert, coconut lavender

Find it online: https://alexandrarecipes.com/coconut-lavender-ice-cream-sandwiches/