Dairy-Free Ice Cream Cookie Sandwiches
Indulge in the ultimate summertime treat with these Dairy-Free Ice Cream Cookie Sandwiches—an irresistible dessert that's completely plant-based and perfect for anyone looking to enjoy a sweet indulgence without dairy. This recipe combines soft, chewy cookies made from almond flour, coconut oil, and a touch of maple syrup with a luxuriously creamy homemade ice cream crafted from cashews and coconut milk. Sweetened naturally with agave nectar and infused with hints of vanilla and lemon, the ice cream is a rich, velvety filling that pairs perfectly with the cookies' chocolate chip-studded goodness. Whether you're catering to dietary restrictions or simply exploring dairy alternatives, these frozen delights are easy to make and ideal for prep-ahead storage. Perfect for summer gatherings, after-dinner treats, or a snack on the go, these cookie sandwiches are sure to become your new favorite freezer staple.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Coconut oil
- 0.5 cup Maple syrup
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Dairy-free chocolate chips
- 1 cup Cashews
- 1 cup Coconut milk
- 0.25 cup Agave nectar
- 1 tablespoon Lemon juice
- 1 tablespoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, mix together the almond flour, melted coconut oil, maple syrup, 1 teaspoon of vanilla extract, baking soda, and salt until fully combined.
Fold in the dairy-free chocolate chips.
Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Flatten each scoop slightly with your hand or the back of a spoon.
Bake in the preheated oven for 10-12 minutes or until edges are golden brown. Let the cookies cool completely on a wire rack.
While the cookies are baking and cooling, prepare the dairy-free ice cream.
Drain and rinse the cashews, then blend them in a high-speed blender with coconut milk, agave nectar, lemon juice, and 1 tablespoon of vanilla extract until smooth and creamy.
Pour the ice cream mixture into a shallow dish and place it in the freezer. Stir every 30 minutes until the mixture firms up, about 2 hours.
Once the ice cream is ready, scoop a generous amount onto the flat side of one cookie, then top with another cookie, pressing down gently to spread the ice cream to the edges.
Repeat with the remaining cookies and ice cream.
Enjoy immediately or wrap each sandwich in parchment paper and store them in an airtight container in the freezer until ready to serve.
Nutrition Facts
Calories |
4408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 316.2 g | 405% | |
| Saturated Fat | 141.4 g | 707% | |
| Polyunsaturated Fat | 12.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1922 mg | 84% | |
| Total Carbohydrate | 356.4 g | 130% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 251.2 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 489 mg | 38% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 1604 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
