Your family will love these ice cream sandwiches!
While at our sons’ soccer tournament not long ago in Canton, Michigan, my friend, Sonia, and I hit a Trader Joes. Wandering around the store I saw some Whoopie Pies, and while they may have been better than a “regular” grocery store-bought cookie (or not), I knew my own homemade Whoopie Pies would be the very best.
When I say “best”, I mean as in no trans fats, no high fructose corn syrup, no GMOs, all organic ingredients, real butter, etc. Not “best” as in “good for you” – sweets can’t be labeled that, unfortunately. But they can be labeled “better” than store-bought alternatives.
Marshmallows without HFCS can’t be found!
Instead of the typical whoopie pie middle layer of marshmallows, I made some real whipped cream, and then froze them to make them into homemade ice cream sandwiches – they were a big hit!
Ice Cream Sandwiches / Whoopie Pie Recipe
- 4 cups flour (original recipe calls for “all-purpose”, you could use this organic flour or I love einkorn flour these days.)
- 2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 2/3 cup organic cocoa powder
- 2 cups organic palm or coconut sugar
- 1 teaspoon vanilla
- 2 pastured eggs
- 1 1/2 cups milk (never use low-fat milks)
- 2/3 cup melted butter or no-flavor coconut oil
- Plus you'll need the ingredients for this real whipped cream
Mix flour, baking soda, sea salt, cocoa, and sugar together. (I used the Bosch so I could easily double the recipe.) Beat eggs slightly. Add milk and vanilla. Combine with other mixture. Add oil and mix well. Drop onto buttered cookie sheet and try to flatten a bit, it’s sticky so it’s not easy. Bake at 350* for 8-10 minutes. Cool on a wire rack, then dollop with real whipped cream (no cool whip!) in between two cookies. Separate on a plate with waxed paper in between the sandwiches and freeze. Enjoy!