Cookie Dough Ice Cream Sandwiches (Print Version)
# Ingredients:
→ Cookie Dough
01 -
2 cups fine almond flour
02 -
1/4 cup tapioca starch
03 -
1/2 cup mini chocolate chips (Enjoy Life brand recommended)
04 -
1/4 teaspoon sea salt
05 -
1 tablespoon vanilla extract
06 -
1/4 cup Grade A amber maple syrup
07 -
1/4 cup melted and cooled ghee or coconut oil (use coconut oil for dairy-free and vegan option)
→ Ice Cream Layer
08 -
1 pint dairy-free vanilla ice cream (homemade coconut ice cream or Coconut Bliss Vanilla recommended)
→ Chocolate Dipping
09 -
3/4 cup chocolate chips (Enjoy Life brand recommended)
10 -
2 teaspoons coconut oil
# Instructions:
01 -
In a medium sized mixing bowl, combine the almond flour, tapioca starch, mini chocolate chips, and sea salt. Add the vanilla, maple syrup, and melted ghee/coconut oil, and mix just to combine.
02 -
Line half of a cookie sheet with parchment paper, and pat the cookie dough into an even rectangle about 9″x 10″ x 1/2″ thick. Freeze for 30 minutes to firm up the cookie dough. While the cookie dough is freezing, place the pint of ice cream into the refrigerator to soften it.
03 -
When the cookie dough is firm, remove it from the freezer and cut into 2 rectangles. Spread the softened ice cream as evenly as possible over the surface of one of the rectangles. Place the remaining cookie dough rectangle over the layer of ice cream. Then gently push the cookie dough layer down over the ice cream, being careful not to squish out all the ice cream.
04 -
Using a spatula, smooth the excess ice cream around the edges to fill in any gaps, and place the cookie sheet back into the freezer. Freeze until completely solid, about 2 hours depending on your freezer.
05 -
Just before you're ready to cut the ice cream sandwiches, melt the chocolate chips and coconut oil together in a double boiler over barely simmering water, stirring frequently as the chocolate melts. Remove the mixture from the burner, but leave the chocolate sitting over the simmering water to keep it fully melted.
06 -
When the ice cream is completely firm again, remove the cookie sheet from the freezer and cut into ice cream sandwiches. Cut into 10 rectangles, or any size you'd like. Working quickly, dip each ice cream sandwich into the melted chocolate, and then place them on the parchment lined cookie sheet.
07 -
When all the sandwiches have been dipped, use any leftover chocolate to drizzle a decorative pattern onto the sandwiches. Then return them to the freezer to firm up again, about 1 hour before serving. Store in a sealed container in the freezer for up to 1 week.
# Notes:
01 -
You can customize these sandwiches with different flavors of dairy-free ice cream.
02 -
Work quickly when dipping the sandwiches to prevent excessive melting.