Creamy, Delicious and Healthy(ish)
Well, that’s a mouthful! And a pretty delicious mouthful, if I do so so myself! A delicious double chocolate cookie, packed with zucchini and chocolate chips gets even more insane when you make Ice Cream Sandwiches! Two cookies together between a creamy, 
coconut ice cream, then roll it in mini chocolate chips or sweet coconut.
When the 
heat is on, it’s time for ice cream sandwiches! The cake like texture of these cookies is perfect for making ice-cream sandwiches. The ice-cream melts into the light cookies and tastes like cake and ice-cream, perfection.
Is That A Zucchini In My Cookie? Shhhhh……..no one has to know
If you’ve seen my latest rants, I’m usually doing something with an overgrown zucchini. I don’t know what to say, but we frequently miss a zucchini and by the time we see it, it’s like it’s come from the land before time. There’s not much you can do with them, but you certainly can shred them and add them to all kinds of recipes. Today, it’s the cookie that gets the veggie bomb!
This cookie is super moist. In fact, the moistness of the cookie, including the baking time is going to depend a bit on how full of moisture your zucchini is. Honestly, you really do have to remove as much moisture from zucchini as possible before cooking any kind of baked goods with them. Shred them and let them sit in a colander with some salt for hours. Let the moisture release and drain. Then, put the zucchini into a clean towel and squeeze the living daylights out of it too. Now, you’re ready to cook with it!
The Healthy(ish) Cookie
In a medium size bowl, mix all the dry ingredients – flour, baking powder, baking soda, salt and a bit of tiny bit of cinnamon and unsweetened cocoa powder, give it a whisk to mix all together. In the bowl of your mixer add 1/2 cup softened butter and mix on medium to lighten the butter. Add the sugars and mix well. Then, add one egg and mix completely.
Add the dry ingredients. The mixture will seem fairly dry. Don’t worry, just add the zucchini and mix by hand. Then, add the chocolate chips. If you’re making ice cream cookies, drop in large tablespoons onto a parchment lined cookie sheet, then flatten the tops with a off-set spatula or knife. Try to keep shapes in even size circles for the best ice-cream sandwich result. If you’re just baking for the cookies, no need to flatten.
Bake at 375° for 15 minutes. Watch them from 10 minutes on, because the moisture level of the zucchini will effect the cooking time. Cookies are done when they are firm and slightly brown around the bottom edges. Let the cookies cool completely before making ice-cream sandwiches.
You’ll Scream For This Easy Ice Cream! 
I love coconut everything and nothing is easier or faster than this version of ice-cream. It’s make with 2 cans of coconut milk, 1/2 cup granulated sugar (or honey) and 1 teaspoon of vanilla. Put all the ingredients into a blender for at least 2 minutes. Then, add it to your ice cream maker and let it process until doubled in size and texture of soft serve. Remove and put it into a freezer safe and completely air sealed container.
This ice-cream is best added to the cookies after freezing for only about 10 minutes after processing it. It should be just a bit firmer than soft serve.
To make the ice-cream cookies, add one large scoop of ice cream to the flat side of one cookie and sandwich with the flat end of another cookie of equal size. Roll in sweetened coconut or mini chocolate chips. Put onto a cookie sheet lined with parchment and return to the freezer for about 30 minutes before eating or cover in plastic wrap completely to enjoy for later.
Ice Cream Sandwiches - Double Chocolate Zucchini Cookie with Coconut Ice Cream Sandwiches
Notes
This makes about 8 ice cream sandwich cookies. 16 cookies
Ingredients
For the Cookies
- 1/2 cup unsalted butter, softened
- 1 egg
- 2 cups zucchini, finely grated, squeezed of moisture
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 cup unsweetened cocoa powder
- 2 cups semi sweet chocolate chips
For the Ice-Cream
- 3 14 ounce cans coconut milk, full fat
- 3/4 cups granulated sugar or honey
- 2 teaspoon vanilla
- 1/4 teaspoon salt
Optional - mini chocolate chips or sweetened coconut
Instructions
- Preheat oven to 375
- In a medium size bowl, mix all the dry ingredients - flour, baking powder, baking soda, salt, cinnamon and unsweetened cocoa powder, whisk to mix all together.
- In the bowl of your mixer add 1/2 cup softened butter and mix on medium to lighten the butter. Add the sugars and mix well. Then, add one egg and mix completely.
- Add the dry ingredients to the wet. The mixture will seem fairly dry. Remove from mixer and add the zucchini then, add the chocolate chips and mix well.
- Drop dough in large tablespoons onto a parchment lined cookie sheet, then flatten the tops with a off-set spatula or knife. Try to keep shapes in even size circles for the best ice-cream sandwich result.
- Bake at 375 for 15 minutes. Watch them from 10 minutes on, because the moisture level of the zucchini will effect the cooking time. Cookies are done when they are firm and slightly brown around the bottom edges. Let the cookies cool completely before making ice-cream sandwiches.
For the Ice Cream
- Add all the ingredients into a blender and mix on high for at least 2 minutes. Then, add it to your ice cream maker and let it process until doubled in size and texture of soft serve. Remove and put it into a freezer safe and completely air sealed container.
- This ice-cream is best assembled with the cookies after freezing for only about 10 minutes after processing it. It should be just a bit firmer than soft serve.
To assemble the ice-cream cookies
- Add one large scoop of ice cream to the flat side of one cookie and sandwich with the flat end of another cookie of equal size. Roll in sweetened coconut or mini chocolate chips. Put onto a cookie sheet lined with parchment and return to the freezer for about 30 minutes before eating or cover in plastic wrap completely for later.
Recipe from Karen Harris https://www.bittersaltysoursweet.com
I was having thoughts of a similar recipe swirling around my head! If zucchini muffins work, why not zucchini chocolate chip cookies!? These look so yummy, I MUST try!
I hope you do! Please let me know what you think.