One thing my boys have missed since our diet change, has been ice cream sandwiches. So, I finally made some and they LOVED them. My older son usually turns his nose up to dairy-free ice cream, but he absolutely loves this ice cream...it's the base for my Double Chocolate Chip Cookie Dough Ice Cream and my Caramel Cashew Ice Cream. The cookies are a modification of my graham crackers, so they aren't overly sweet, but they pair perfectly with the very sweet ice cream.
Allergy Friendly Ice cream Sandwiches
3/4 cup GF flour blend
1/2 cup almond meal
1/4 cup cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons coconut oil
2 tablespoons coconut sugar
2 tablespoons honey
1 tablespoon water
1 teaspoon vanilla
ice cream of choice (we used the base of this one)
Preheat oven to 375F.
In a medium bowl combine the dry ingredients. In a saucepan melt together the coconut oil, coconut sugar and honey. Once the sugar is dissolved into the oil, add in the water and vanilla and pour the wet ingredients into the dry ingredients. Mix together with a spoon, then knead with your hands until the dough is nice and smooth.
Roll the dough out on a piece of parchment paper (makes for easier clean up) to 1/8" thickness and cut out your cookies with a pizza cutter or a cookie cutter. Place the cookies on an ungreased cookie sheet and poke them with a fork.
Bake at 375F for 10 minutes. Allow them to cool for a few minutes on the cookie sheet, then finish cooling on a wire cooling rack.
Once the cookies have cooled, top half of them with a scoop of ice cream, then cover with another cookie. Wrap them in paper or aluminum foil and freeze until ice cream is set. (The cookies soften to just the right consistency when they've had time to sit in the freezer with the ice cream).