• Angelica Larsson

Bounty ice cream sandwich | Coconut ice cream | Gluten-free | Vegan | YouTube

Hello my lovelies! Ever since I made my pistachio ice cream last year my mind have been wandering around what other flavours I could make or perhaps even a cone, sandwich and so on. I could not help but to feel like a bounty inspired ice cream would be a great flavour combo and I have been craving some bounty ever since I had a home made vegan one at a café at Haga. So why not make an ice cream bounty sandwich?!



What you need for coconut ice cream:


4 dl (1.6 cup) coconut cream

2 1/2 dl (1 cup) vegan whipped cream

2-3 tbsp vanilla sugar

15-20 pitted dates


2 dl (0.8 cup) coconut flakes

3/4 dl (0.3 cup) sugar

1/2 dl (0.2 cup) coconut flour

2 tbsp agave syrup

1 tbsp nut butter

2 tsp vanilla sugar

20g coconut oil


What you need for decoration:


Vegan dark chocolate


Makes 7-8 sandwiches


You can follow along here:



Add the dates into a food processor and blend until smooth. Transfer them to a bowl and add enough water to cover. Allow to sit and soak.


Now we are going to whip our coconut, and whipped cream together until it creates minor ripples, then add the add the vanilla sugar, dates and whisk until combined.


Pour into an freezer safe container and set in the the freezer over night.


In a pot add coconut oil, sugar, agave syrup and nut butter. Bring up to medium high heat while stiring until the sugar has dissolved.


In a bowl add coconut flour, coconut flakes and vanilla sugar. Pour in the sugar mixture and whisk until combined. Pop into the fridge while we heat up the oven to 200°C (395℉)


Now form 14-16 balls and flatten them out on a baking tray covered with a baking sheet.


Pop into the middle of the oven for 8-10 minutes and allow to cool completely before drizzling melted chocolate over the cookies.


Scoop ice cream onto the bottom of one cookie and pop another cookie on top and sandwich them together. Now they are ready to enjoy!

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