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
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
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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