Mini Chocolate Ice Cream Cookies

Such a simple delightful cookie recipe topped with chocolate coconut milk ice cream. 

Great treat to curb your sweet tooth. 

Vegan, Keto & Paleo Friendly!

Enjoy!! 

Prep Time

10 Minutes

Cook Time

10 to 12 mins

Total Time

20 to 22 mins

 

Servings

12 to 15 Servings

Ingredients

 
Cookies
• 1/2 cup of creamy sunflower butter
• 1/2 cup of maple syrup (I used Lakanto)
• 1 cup of cassava flour.
• 1/4 cup of white chocolate chips
 
 
Chocolate Frosting Ice Cream
• 1 can of full fat coconut milk (left in the fridge to harden and only using the thick coconut)
• 1 scoop of chocolate protein powder (I used try Truvani)
• 1/4 cup of lakanto powdered sugar
• 2 tbsp of nut milk (if needed)
• Shaved dark chocolate for garnish
 

Directions

 
1. Preheat your oven to 350 degrees and line a baking sheet pan with parchment paper.
 
2. Mix together the sunflower butter and maple syrup until smooth.
 
3. Stir in the cassava  flour until a dough forms. Then mix in the white chocolate chips. Using a spoon, spoon out a small sized dough and roll it into a ball.
 
4. Place that ball onto the baking sheet pan and with your thumb press down in the middle of the cookie to form a little indent. Repeat until you have used all the dough.
 
5. Place in oven and bake for 10 to 12 mins.
 
6. While cookies are baking begin to make the frosting. Scoop out the harden full fat coconut from the can and place into a mixing bowl. Add in the protein powder and the powdered sugar. Using a hand mixer, begin to mix the ingredients together until it becomes smooth and fluffy. If it is to thick, add 1 to 2 tbsp of nut milk into the mixture. You want a frosting ice cream consistency.
 
7. When cookies are finished allow them to cool for 10 mins. Once cooled add a spoon full of frosting on top and serve! 
 
Notes:
Keep frosting in refrigerator if not using or it will melt.
Do not place the frosting on the cookies and allow them to sit because the frosting will melt in room temperature. Enjoy and eat once you make your mini cookie ice cream cakes.
Print

Mini Chocolate Ice Cream Cookies

Course Dessert
Cuisine American
Keyword Glutenfree, Keto, Paleo, Vegan
Prep Time 10 minutes
Author Kimberly Althauser-Lucas

Equipment

  • Baking Sheet Pan
  • Hand Mixer

Ingredients

Cookies

Chocolate Frosting Ice Cream

  • 1 can full fat coconut milk (left in the fridge to harden and only using the thick coconut)
  • 1 scoop chocolate protein powder (I used try Truvani)
  • ¼ cup lakanto powdered sugar
  • shaved dark chocolate for garnish

Instructions

  • Preheat your oven to 350 degrees and line a baking sheet pan with parchment paper. 
    2. Mix together the sunflower butter and maple syrup until smooth. 
    3. Stir in the cassava  flour until a dough forms. Then mix in the white chocolate chips. Using a spoon, spoon out a small sized dough and roll it into a ball. 
    4. Place that ball onto the baking sheet pan and with your thumb press down in the middle of the cookie to form a little indent. Repeat until you have used all the dough. 
    5. Place in oven and bake for 10 to 12 mins. 
    6. While cookies are baking begin to make the frosting. Scoop out the harden full fat coconut from the can and place into a mixing bowl. Add in the protein powder and the powdered sugar. Using a hand mixer, begin to mix the ingredients together until it becomes smooth and fluffy. If it is to thick, add 1 to 2 tbsp of nut milk into the mixture. You want a frosting ice cream consistency. 
    7. When cookies are finished allow them to cool for 10 mins. Once cooled add a spoon full of frosting on top and serve!  
    Notes:Keep frosting in refrigerator if not using or it will melt.Do not place the frosting on the cookies and allow them to sit because the frosting will melt in room temperature. Enjoy and eat once you make your mini cookie ice cream cakes.

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