Someday when I am old, have lots of time, and a Joanna Gaines style kitchen, I am going to cook and bake all day long, create stunning, delicious, and healthy dishes, and be a serious recipe blogger. That’s my empty-nester dream. πŸ™‚ πŸ™‚ 

For now, I’ll be happy to get a recipe up every month. Haha! πŸ™‚ 

This one really needs to be out there, so I’m going to do this, if it kills me. πŸ™‚

I kinda’ stumbled on this as I went. And it’s so fun and yummy! With a little time, I will have a chocolate/vanilla version, a peanut butter/chocolate version, and let’s see….I really need to do a mint chocolate version to get a pop of color in there!

In other news, four out of my five kids have been sick the past 5 days. Some more than others. Bomani barely. Hazel ran a fever for days. All four have a cold. By yesterday, after missing church and all, I felt like a prisoner in a very dirty house. I was starting to unravel in a not-so-pretty fashion. This morning around 5:30, after feeding Talia between 5 and 8 times, and Hazel waking us up several times, I couldn’t sleep and just got up. Had some super quiet time. Felt that this onslaught of sickness is a bunch of arrows from the enemy, so I just praised God and said, hey, I’m not going to go into discouragement and frustration…God is good! He is awesome! He is power! Yes. And I got up after about 45 minutes of sleep after 6:30–in a much better frame of spirit to face the day. It was freezing outside, so cozy inside this morning! And I did school with the kids which always makes me feel better about myself. (haha!) And I got Lily’s chocolate chips yesterday after a very long dearth! So this morning I made those insanely incredible magic cookies. And peanut butter bars. And Briana Thomas’ happy harvest soup. And put off cleaning the house until tomorrow. So all in all…we are okay. πŸ™‚ And always, God is good. 

Back to the Maple Ice Cream Cookies…

The original recipe asked for buttercream between the cookies. I knew that was waaaay too high fat for me and would make me feel nasty! I’m not doing keto, after all. So I whipped some cream, added dry gelatin as I whipped it, frosted it between the cookies, and said, how will this not totally ooze out when we try to eat them? So then I froze the cookies and ta-da! Ice cream!

(They are still high fat enough that I can’t just eat them one after another…although I may have anyway…)


Maple Ice Cream Cookies
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1889 calories
115 g
326 g
153 g
20 g
68 g
472 g
89 g
5 g
1 g
78 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 1889
Calories from Fat 1325
% Daily Value *
Total Fat 153g
Saturated Fat 68g
Trans Fat 1g
Polyunsaturated Fat 14g
Monounsaturated Fat 64g
Cholesterol 326mg
Sodium 89mg
Total Carbohydrates 115g
Dietary Fiber 0g
Sugars 5g
Protein 20g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1-1/2 c. almond flour
  2. 1/2 to 3/4 tsp. Bolivian stevia (depends how sweet you want it! Just taste, remembering that it is less sweet after baking.)
  3. 6 T. softened butter
  4. 1 to 2 tsp. maple extract (depending on how mapley you want it!)
  5. 1 tsp. gelatin
  6. 1/2 tsp. baking powder
  7. 1 c. cream
  8. 1/2 to 1 tsp. maple extract
  9. 1/2 tsp. Bolivian stevia
  10. 1/2 tsp. gelatin
  1. Mix first six ingredients in a bowl with a spoon. It comes together quiet easily.
  2. Dip small balls of batter onto a parchment paper lined baking sheet. This makes 24 cookies. Flatten them.
  3. Bake at 350 for about 10 minutes--until the edges begin browning.
  4. Cool completely. I put them in the fridge so that they would be super cold before I filled them.
  5. Whip the cream, extract, and stevia. Toward the end of the whipping, dust the gelatin in as you whip the mixture.
  6. Fill the cookies with as much "ice cream" as you will want to have!
  7. Freeze.
Adapted from Joy Filled Eats
Adapted from Joy Filled Eats