Vegan Cotton Candy Ice Cream Sandwiches
Your favorite childhood ice cream with a twist! Made by Gina of Healthy Little Vittles
A delicious cookie sandwich stuffed between nostalgic cotton candy ice cream!
Made with Native Forest® Organic Coconut Cream and Coconut Milk Powder.
The finishing touch is topping these babies with sprinkles!
Summer lovin'! Enjoy! 
⠀ Ingredients⠀
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2.5 cups Native Forest® Organic Coconut Cream
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2 teaspoons almond extract
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1/2 cup agave syrup
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3 tablespoons coconut oil
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2 tablespoons Native Forest® Coconut Milk Powder (optional but recommended for creamier ice cream)
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1/4 teaspoon beetroot/pink pitaya powder
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1/4 teaspoon blue spirulina powder
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Sprinkles⠀
COOKIE SANDWICHES⠀
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2 cups blanched almond flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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1/2 tablespoon ground cinnamon
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1 teaspoon pure vanilla extract
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1/3 cup maple syrup
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1/3 cup peanut butter⠀
⠀ Instructions⠀
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First make the cookie sandwiches. Preheat your oven to 350 degrees F. In a large bowl, whisk all the dry cookie ingredients together, then stir in the vanilla, peanut butter,and maple syrup until a dough forms.
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Press the dough into a silicone candy mold and bake for 8-10 minutes. Cool and then pop the cookies out of the mold and into a bowl and place in the freezer.
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Next, in your blender, blend together all the ice cream ingredients except for the beetroot powder and blue spirulina powder until smooth. Divide the mixture into two separate bowls. Add 1/4 teaspoon of beetroot powder to one bowl and whisk until it's fully combined (should turn the mixture pink). Add 1/4 teaspoon of blue spirulina powder to the other bowl and whisk until it's fully combined (should turn the mixture blue).
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Spoon/pour a little bit of each mixture into the same candy mold, gently swirl the two colors with a toothpick and freeze overnight. Pour the leftover ice cream batter into ice cube trays and freeze.
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The next day, put together your sandwiches, sprinkle with sprinkles if desired and enjoy! Keep everything stored in the freezer. ⠀
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NOTE: these thaw very quickly, so only make as many as you're serving. If making cotton candy ice cream, blend each color cubes separately, then spoon each color into a loaf pan, swirl and freeze overnight.⠀
