Snickerdoodle Butter Pecan Ice Cream Sandwiches

Hey everyone!

Alright, I am super excited about this weeks blog, because this recipe called for a mash up - inventing on mine and my brother's part. You see, to eat the way we do, there aren't recipes that are 100% made of what we eat. So, we have to use our inventing skills and sort of mash up recipes that we have found and what we know works, and we were not disappointed!! These snickerdoodle butter pecan ice cream sandwiches were Unbelievable and it was amazing to taste it and think "This ice cream sandwich is made with no sugar and no preservatives and it tastes like I am having a guilty pleasure!". These sandwiches are amazing and I dare you to try experimenting yourself with different and healthier alternatives and see if you can love your favorite foods even better!

The recipes that we mashed together and referenced for this recipe come from: "The Gluten-Free Almond Flour Cookbook" and www.momgonepaleo.com. Check them out!

Enjoy

Jaimee

Snickerdoodle Butter Pecan Ice Cream Sandwiches

For Snickerdoodles- makes 36 cookies

• 2 1/2 c. almond flour
• 1/2 tsp. sea salt
• 1 tsp. baking soda
• 1/2 c. tapioca starch
• 6 tbsp. grapeseed oil
• 1/2 c. 100% maple syrup (with no added sugars or preservatives!)
• 2 tbsp. vanilla extract
• Cinnamon for topping

 Preheat oven to 350F degrees. Line two cookie sheets with parchment paper. In large bowl mix the flour, salt, baking soda, and starch. In medium bowl, whisk the oil, syrup and vanilla. Add the wet ingredients to the dry and mix till incorporated. Spoon dough (1tbsp) onto cookie sheets. Pressing down with palm of hand to flatten the dough. Leave two inches in between. Sprinkle cookies with cinnamon and bake for 7-10 min. till golden brown! Let cool!

For Butter Pecan Ice Cream

• 3 c. heavy whipping cream
• 3 egg yolks
• 1/2 c. salted butter (add more if you want ice cream to be more buttery)
• 1/4 c. maple syrup
• 1 tbsp. vanilla
• 2 1/4 c. pecans (coarsely chopped)
• 3/4 tsp. stevia

In small saucepan over medium-low heat, melt butter, then add maple syrup and vanilla extract. Simmer for 5 min. then add pecans. Let mixture incorporate and remove from heat and set aside. In another saucepan heat cream and add stevia. Add 1 c. praline mixture into sauce pan plus extra to taste. Prepare egg yolks and slowly add into the cream mix. Once it's all in there, put in the fridge till cool. After cooled, prepare according to the ice cream instructions on your ice cream maker!

Once the ice cream is done, place a scoop or two of ice cream onto the cookies, top with the other cookie and there you have it! Add a cup of coffee and for me its heaven! =)