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Gluten-free Dairy-free Ice Cream Sandwich

Nutty ice cream sandwiched between chewy chocolate cookies – great for kids and hot summer days!

Servings

4

Prep Time:

15 min.

Bake for:

10 min.

Good For:

Desserts

Introduction

Gluten-free Dairy-free Ice Cream Sandwich

Everyone loves a good ice cream sandwich! I’m not sure if it’s because of pregnancy but I haven’t been reacting well to dairy lately, so this dairy-free ice cream sandwich has been great for me and is so creamy! This recipe is easy for a quick afternoon snack, or you can also store for later. My favorite thing about this dessert is the textures: chewy meets crunchy! 

ice cream sandwich eat with meraki

Ingredients

 CHOCOLATE COOKIE

  • Blanched almond flour, 1 & 1/2 cups
  • Unsweetened cocoa powder, 4 tbsp.
  • Baking powder, 1 & 1/2 tsp.
  • Salt, 1/4 tsp.
  • Maple syrup, 1/4 cup
  • Coconut oil, 1/4 cup, melted
  • Apple vinegar, 1/2 tsp.

“NICE” CREAM FILLING

  • Silken tofu, 1/2 block
  • Chilled banana, 1
  • Nutmeg, a dash
  • Cinnamon, a dash
  • Unsalted mixed nuts, 1/4 cup
  • Honey, to taste
    In a blender, mix your Nice Cream ingredients. Taste as you go to balance out the sweetness.
    Freeze in a container for 1.5 hours.

    Mix dry ingredients first then add the wet ingredients until the dough reaches that delicious cookie dough texture.

    Preheat your oven to 180C.

    Roll the dough into little balls. After placing the cookies on your baking sheet, you’ll have to flatten them as they won’t rise or change shape. Smooth out edges so they don’t crack or get crinkly.

    Bake for 10 minutes then cool at room temperature. 

    Sandwich with your now-frozen “nice cream” filling and serve as is, or wrap it up in the freezer for later! 

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