Description
Delicious and easy-to-make vegan ice cream sandwiches featuring no-bake cookie dough layers made from almond and coconut flours, sweetened with maple syrup and combined with creamy vegan ice cream for a perfect dairy-free treat.
Ingredients
Scale
Cookie Dough
- 1 cup almond flour
- 2 tablespoons coconut flour
- 3 tablespoons maple syrup
- 3 tablespoons melted coconut oil
- 1/4 cup dairy-free chocolate chips
Ice Cream
- Vegan ice cream (about 2 cups, any flavor of choice)
Instructions
- Prepare the Cookie Dough: In a food processor, combine the almond flour, coconut flour, maple syrup, and melted coconut oil. Blend until the mixture forms a smooth, pliable dough. Stir in the dairy-free chocolate chips gently by hand.
- Shape the Cookie Layers: Line a baking sheet with parchment paper. Using a spoon or scooper, form the cookie dough into equal-sized flat circles, roughly the size of the ice cream serving. Ensure each cookie is even in thickness for uniform sandwiches.
- Freeze the Cookie Layers: Place the baking sheet in the freezer and allow the cookie dough circles to firm up for about 30 minutes. This prevents spreading or melting when assembling the sandwiches.
- Assemble the Ice Cream Sandwiches: Remove the cookie layers from the freezer. Take a scoop of vegan ice cream and place it on one cookie layer. Gently press a second cookie layer on top, forming a sandwich. Repeat with the remaining pieces.
- Store or Serve: Enjoy your vegan ice cream sandwiches immediately for a soft treat, or individually wrap them and store in the freezer for later consumption.
Notes
- Use melted coconut oil rather than solid to achieve a uniform dough consistency.
- Feel free to customize with your favorite vegan ice cream flavor.
- Chocolate chips add texture and an extra chocolatey taste, but can be omitted for a plainer flavor.
- Wrap sandwiches individually in plastic wrap or parchment paper to avoid sticking when stored in the freezer.
- These sandwiches are best consumed within 1 week for optimal freshness.
