In a medium saucepan over low heat, combine coconut milk, honey, xanthan gum (if using) and coconut cream. use a wooden spoon to stir continually, until mixture thickens enough to coat the back of the spoon. About 6-8 minutes. Set aside.
In the bowl of your electric stand mixer, using the whisk attachment, whip the yolks until they reach a fluffy consistency.
Add the warm coconut mixture into the whipped yolks a little at a time, until it is complete combined with the egg yolks. (adding too much of the warm mixture at once may leave you with scrambled eggs).
Cover the mixture and refrigerate until completely chilled. A minimum of 8 hours seemed to work for me. Following the manufacturer's instructions for your ice cream maker, freeze the mixture.
To make the cookies:
Weigh all ingredients.
Preheat oven to 350ºF. Line cookie sheets with silpat or parchment paper.
Sift together almond flour, baking soda and salt in a medium-sized bowl.
In a smaller bowl, whisk together the honey, vanilla paste, eggs and coconut oil.
Add the egg mixture to the almond flour mixture and blend with a wooden spoon until combined.
Fold in chocolate chips.
Use a medium ice-cream scoop to place dough on the lined baking sheets. Bake for 15-17 minutes.
Remove form oven and allow to cool on sheet for about five minutes. Transfer to cooling rack and allow to cool completely.
Sandwich a generous scoop of ice cream between two cookies and enjoy! Feel free to omit the ice cream and enjoy these cookies as is!
Sweet Tips:
Adding xanthan gum can extend the life of your ice cream for up to two months in the freezer. If not using xanthan gum, your ice cream should remain fresh and tasty for up to a week.
For a more textured ice cream, toast some shredded coconut and add to the mixture before chilling. You can also garnish the assembled sandwiches by sprinkling the exposed ice cream with toasted coconut.
Almond flour can be purchased from most grocery and bulk stores, or you can make your own by simply pulsing some raw or blanched almonds in a blender or food processor for a few minutes.
To help my cookies keep the domed shape I was after, I used an ice cream scoop to shape them and chilled them in the freezer for about 5 minutes before baking.
On their own, these cookies are wonderful as a snack with your favourite beverage, or as dessert on their own!
Notes
Tools & Equipment Used: Silpat or Parchment Cookie Sheet Ice Cream Scoop Kitchen Aid Ice Cream AttachmentSweet Tips:Adding xanthan gum can extend the life of your ice cream for up to two months in the freezer. If not using xanthan gum, your ice cream should remain fresh and tasty for up to a week. For a more textured ice cream, toast some shredded coconut and add to the mixture before chilling. You can also garnish the assembled sandwiches by sprinkling the exposed ice cream with toasted coconut. Almond flour can be purchased from most grocery and bulk stores, or you can make your own by simply pulsing some raw or blanched almonds in a blender or food processor for a few minutes. To help my cookies keep the domed shape I was after, I used an ice cream scoop to shape them and chilled them in the freezer for about 5 minutes before baking.(adapted from Paleo Ice Cream - 75 Recipes for Rich and Creamy Homemade Scoops and Treats)