Vegan Cookie Dough Ice Cream Sandwiches
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4.9
27 reviews
Excellent
Vegan Cookie Dough Ice Cream Sandwiches
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These Vegan Cookie Dough Ice Cream Sandwiches use a quick oat flour cookie dough with coconut milk vanilla ice cream base all homemade. No Baking, no ice cream machine needed. Gluten-free Soyfree Recipe. Nutfree option
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Ingredients
Cookie Dough Layer:
- 2 cups oat flour, use certified gf if needed , or use regular flour
- 1/4 cup almond flour , or use more oat flour for nutfree
- 1/4 cup coconut sugar or other medium fine sugar
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/3 cup maple syrup
- 1.5 tsp vanilla extract
- 2 tbsp coconut milk
- 1/3 cup mini chocolate chips or chopped dark chocolate
Vanilla Ice cream filling
- 8 dates , soaked in hot water for 30 mins
- 1/3 cup cashews , soaked in hot water for 30 mins
- 13.5 oz coconut milk (full fat can)
- 2 Tbsp oat flour
- 1 tsp vanilla extract
- 3 tbsp maple syrup or sugar
- pinch of salt
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Instructions
- Mix the oat flour, almond flour, salt, cinnamon and sugar in a bowl.
- Add the vanilla, maple syrup and coconut milk and mix in. Press and mix. Add the chocolate chips and mix in or knead lightly to make a soft dough. Divide into 2. Press one portion into parchment lined loaf pan. (9 by 5 in pan), freeze for half an hour or longer. Shape the other portion of the cookie dough to about the size of the loaf pan and keep in the fridge.
- Drain the dates and cashews. Blend with the rest of the ice cream filling ingredients until smooth. Transfer to a saucepan and cook stirring occasionally until boiling and thickened to a thin custard. Cool to room temperature. Remove pan from the freezer and add the ice cream filling.into the loaf pan. Even it out. Freeze for a few hours.
- Once frozen, place the remaining shaped cookie dough on top and press to all edges and even it out. Cover with parchment and freeze for an hour or so. Remove from the freezer and let sit for 5 mins before slicing and serving. You can add additional melted chocolate drizzle on top.
Notes
- Variations: Fold in 2-3 tbsp mini chocolate chips or some of the cookie dough into the ice cream custard.
- Swirl in softened nut butter into the ice cream before freezing for a nut butter swirl.
- To substitute the cashews in the ice cream, use 1/3 cup or more cocoa butter to make it nutfree.
- Oat flour can be subbed with regular all purpose flour. The flours are used raw(uncooked). You can toast the flour lightly on a skillet over low heat for 5 to 7 mins to lightly cook it if needed. Cool completely before using.
- Nutrition is for 1 sandwich. Each bar is about 2 by 2 inch and decadent. Divide into 2 for smaller.
Nutrition Information
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Calories
498kcal
(25%)
Carbohydrates
70g
(23%)
Protein
12g
(24%)
Fat
23g
(35%)
Saturated Fat
12g
(60%)
Sodium
106mg
(4%)
Potassium
452mg
(13%)
Fiber
6g
(24%)
Sugar
23g
(46%)
Vitamin C
0.5mg
(1%)
Calcium
83mg
(8%)
Iron
5.1mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 498 kcal
% Daily Value*
| Calories | 498kcal | 25% |
| Carbohydrates | 70g | 23% |
| Protein | 12g | 24% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Sodium | 106mg | 4% |
| Potassium | 452mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 23g | 46% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 83mg | 8% |
| Iron | 5.1mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
27 reviews
Excellent
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