If ridiculously yummy and ice cream can meet-up and be buddies, these Vegan and Gluten-Free Chocolate Chip Cookie Ice Cream Sandwiches would be it.
Ingredients
- Cookies
- 2½ cups gluten-free flour
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 tspn vanilla
- 1 tspn baking soda, gluten-free, remember!
- ½ tspn salt
- ¾ cup melted coconut oil
- ½ cup aquafaba, yeah, bean juice, you know you love it
- 1 cup dairy-free chocolate chips
- Ice Cream
- 4 cans coconut milk, refrigerated overnight
- 1 cup powdered sugar
- ½ tspn vanilla extract, clea
Instructions
- To make the ice cream, start by opening your coconut milk cans and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
- Add the powdered sugar and vanilla.
- Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
- Put the ice cream in the freezer until you’re ready to use it. An hour should be long enough.
- To make the cookies, preheat oven to 375 degrees.
- Line baking sheet with parchment paper, or similar.
- In a large mixing bowl, combine all wet ingredients.
- In a second mixing bowl, combine dry ingredients except chocolate chips.
- Add dry ingredients to wet in ⅓ increments.
- Mix well.
- Fold-in chocolate chips until mixed throughout.
- Roll into small balls and then place on the baking sheet approximately 2-inches apart. Leave the balls alone for more chewy cookies. For more flat and crunchy cookies, pat them down a little to spread them out.
- Bake in the oven for approximately 12-15 minutes or until the edges are slightly browned.
- Remove the cookies from the oven and allow to cool for at least 10 minutes or until they are completely cool to the touch.
- To assemble the ice cream sandwiches, just place a scoop of soft ice cream between 2 cookies and kind of smoosh it into shape.
- Then, drop some chocolate chips on the ice cream, so that you can have a little more chocolate in your life! LOL!
