If you're keeping a list, I also love pizza, cookies, anything harvested from my garden, wine, the color cerulean, and French fries.
Whew. I could keep going, but that is not the point of this post. The point is, of course, to talk about ice cream sandwiches.
This baby is both gluten-free and vegan. And made completely from scratch. And, I'm here to tell you, what you see here is quite a hit.
I've made them quite a few times now and they've become so well-known that my friends actually ask me to make them for parties and gatherings. So yeah, you could say they are pretty tasty.
Maybe this post should really be called, "How to Win Friends and Influence People".
But it's not. I keep making these pesky little digressions. I apologize.
Here it is, in all its glory. For added excitement and enjoyment, I recommend dipping one (all?) in a mixture of cocoa butter and chocolate chips, like so. Absolutely delicious.
Chocolate Chip Cookies - Vegan and Gluten-Free (adapted from Gluten-Free Goddess)
Makes 12 big cookies (enough for 6 sandwiches)
3/4 c. quinoa flakes
1/4 c. coconut flour
1/4 c. amaranth flour
1 c. sorghum flour
1 c. potato starch
1 2/3 c. brown sugar
1 1/2 t. baking powder
1 t. baking soda
1 t. xanthan gum
1 t. sea salt
1 1/2 t. cinnamon
- Mix together dry ingredients in a Kitchenaid mixer using the cookie dough attachment. Slowly add the wet ingredients (up until the warm water).
- Slowly pour the water in, a tablespoon at a time, because you may need more or less than I used. *Note: Coconut flour sucks up moisture, but depending on your climate, you may need to compensate differently than the recipe says.
- Cover dough and let it sit for about 30 minutes (either in the fridge or on the counter).
- Preheat the oven to 350'. Using a 1/3 c. measuring cup, scoop up the dough, pat it into a large round disc, and place it onto your prepared baking tray.
- Bake for 22-25 minutes, keeping an eye that it doesn't burn. Remove from the oven, leaving on the baking tray for about 5 minutes to let it cool before sticking it on a cooling rack.
- Prepare a flat freezer-safe dish with parchment paper and, when the cookies are cool, stack them on top of the dish. Freeze for an hour and then place into a plastic bag until ready to assemble the sandwiches.
Mint Chocolate Chip Ice Cream - Vegan and Gluten-Free (adapted from A Vegan Ice Cream Paradise)
Makes enough for 6 ice cream cookies
1 c. almond milk
2 1/4 c. hazelnut milk
3/4 c. evaporated cane syrup
2 T. cornstarch
1 1/2 t. peppermint extract
1/2 t. vanilla extract
3/4 c. chocolate, cut or processed into small slivers
- Set aside a bowl with 1/4 c. hazelnut milk and the cornstarch, mixed together well. Meanwhile, mix the hazelnut and almond milks with the sugar in a saucepan. Bring to a boil, then add in the cornstarch slurry. Remove from the heat and start whisking immediately to mix well.
- Stir in the extracts, then store the liquid in the refrigerator for a few hours to let cool. Freeze according to your ice cream maker's instructions, adding the chocolate chips in the last five minutes of freezing.
Chocolate Chip Cookie Ice Cream Sandwiches - Vegan and Gluten-Free
12 humongous chocolate chip cookies (see recipe above)
pre-made mint chocolate chip ice cream (see recipe above)
chocolate dipping sauce (see below)
- Take one frozen cookie and put a large scoop of freshly-made ice cream on top of it. Squish another cookie onto the ice cream and press on it as hard as you can. Stick onto some parchment paper on a plate and put into the freezer until you're done with all of them.
- Heat up 1/2 cup cocoa butter and about 3-4 oz. chocolate (I used a mixture of unsweetened and semi-sweetened) in a double boiler. Add in 1 teaspoon vanilla extract and stir until it is melted and well mixed.
- Remove the cookies from the freezer and dip each one into the chocolate. Place back onto the parchment papered-plate and put back into the freezer.
- After the cookies have been in the freezer about 10-15 minutes, remove them and wrap each one individually in foil or saran wrap. Place in a freezer-proof storage container and keep in the freezer until serving.