Ice Cream Cookie Sandwiches (Gluten Free, Vegan).
Chewy chocolate chip cookies, vanilla ice cream, and mini chocolate chips combine to make the very best homemade ice cream sandwiches.
Ingredients
For the cookies:
- ⅔ cup vegan buttery spread
- ¾ cup dark brown sugar
- ½ cup organic cane sugar
- 1 ½ Tablespoons maple syrup
- ¼ cup unsweetened applesauce
- 1 ½ teaspoons vanilla extract
- 2 ⅛ cups gluten free flour blend I used Namaste Perfect Flour Blend
- ¾ teaspoon sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cups dairy free chocolate chips
For the ice cream sandwiches:
- 3 pints dairy free vanilla ice cream
- 1 cup dairy free mini chocolate chips
Instructions
Make the cookies:
- Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
- Put the buttery spread and sugars in a mixing bowl, and mix on medium speed until fluffy. Add the unsweetened applesauce, maple syrup, and vanilla extract and mix on medium speed until combined.
- Add the gluten free flour, baking soda, baking powder, and salt. Mix on low speed until combined.
- Stop the mixer, and stir in the dairy free chocolate chips.
- Use a one inch scoop to spoon the dough on the cookie sheets, leaving about an inch between each cookie. Slightly flatten each cookie with the back of the scoop.
- Bake at 350 degrees F for 12 minutes. They will look a little bit underdone, but will cook a little bit more as they cool on the cookie sheet.
- Allow the cookies to cool fully before you assemble the ice cream sandwiches.
Assemble the ice cream sandwiches:
- Take the pints of ice cream out of the freezer to soften slightly so that the ice cream is easier to scoop.
- Pour the mini chocolate chips onto a plate.
- Scoop about a ⅓ cup of ice cream onto a cookie. Place another cookie on top. Use a knife to smooth out the edges if necessary, then roll the ice cream sandwich in the mini chocolate chips.
- Set the ice cream sandwich on a cookie sheet or tray. Repeat step 3 with the remaining cookies and ice cream.
- You may want to stick the ice cream sandwiches in the refrigerator to firm up for about a half an hour so that they aren't too melty when you want to eat them.
- Ice cream sandwiches can be stored in the freezer for up to one month.
Notes
I used Namaste Perfect Flour Blend in this recipe. You can also use my homemade gluten free flour blend.
If you are not gluten free, you can use regular all-purpose flour, spelt flour, or whole wheat flour.
Nutrition facts are for one ice cream sandwich, which is made with 2 cookies, about a ⅓cup of ice cream, and about a tablespoon of mini chocolate chips.
You can store the ice cream sandwiches in the freezer for up to one month.
Nutrition
Calories: 526kcalCarbohydrates: 78gProtein: 8gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 28mgSodium: 352mgPotassium: 326mgFiber: 4gSugar: 54gVitamin A: 873IUVitamin C: 1mgCalcium: 219mgIron: 3mg
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