Cookie Dough Vegan Ice Cream Sandwiches (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1 flax egg (1 tablespoon ground flax + 2 tablespoons water, thickened 3-5 minutes)
02 -
1/2 cup (8 tablespoons) vegan butter, melted
03 -
1/2 cup + 2 tablespoons pure maple syrup or honey
04 -
2 teaspoons vanilla extract
05 -
1 3/4 cups gluten-free flour (containing xanthan gum, heat-treated)
06 -
1/8 teaspoon pink Himalayan salt
07 -
1/2 cup mini dairy-free chocolate chips
→ Filling
08 -
20 fl. oz (about 2 1/2 cups) vanilla non-dairy ice cream
# Instructions:
01 -
Line a rimmed baking sheet with parchment paper. Ensure freezer space is available.
02 -
In a medium bowl or stand mixer, combine thickened flax egg, melted vegan butter, maple syrup, and vanilla extract until mixed.
03 -
Add heat-treated gluten-free flour and salt. Mix about 2 minutes until dough forms. Fold in chocolate chips.
04 -
Transfer dough to parchment-lined baking sheet. Cover with another piece of parchment and flatten to 1/4 inch thick, 15x12 inch rectangle. Freeze 40 minutes until firm.
05 -
Transfer dough to cutting board and slice down center vertically. Let ice cream soften 10 minutes if needed. Spread ice cream evenly on one half, then place other half on top.
06 -
Return to baking sheet and freeze 4 hours or overnight. Slice into squares and serve. Store in freezer in airtight container up to 5 months.
# Notes:
01 -
Cookie dough remains soft straight from freezer
02 -
Heat-treat flour before using for food safety
03 -
Gluten-free, nut-free, and vegan