Aloha my Luv Cooks lovelies!
I don’t know where you are in your summer vacation status, but for Jake and I it looks a lot like sticking our heads in the freezer to cool off and/or daydreaming about visiting a tropical destination.
This week’s recipe is for YOU if you are short on time but want to create an easy, gluten and dairy free version of one of my favorite summertime treats, gluten tree tropical coconut whip ICE CREAM SANDWICHES! So grab your kids and your fam and eat your way to the tropics!
Gluten Free Coconut Cream Ice Cream Sandwiches
What You Will Need
8 almond flour snickerdoodle cookies (Simple Mills brand is my favorite!)
1/2 cup So Delicious Coco Whip
1/4 cup diced dried pineapple
1/4 cup diced dried mango
1/4 cup dried cranberries (or whatever pink or red-hued dried fruit you like!)
What You Will Do
- Line a baking sheet with parchment paper.
- Mix together all of the dried fruit in a separate bowl.
- Schmear an almond flour cookie with about 2 tablespoons Coco Whip; top with a second cookie and push filling out a bit on the sides.
- Roll side of cookies in the dried fruit; place on parchment-lined sheet.
- Repeat with all cookies! Freeze for at least 30 minutes to set the “ice cream.” Enjoy!
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