You can’t have a proper Labor Day Weekend BBQ or any other summer get-together without a yummy (and refreshing!) dessert. These ice cream sandwiches are the answer to your dessert prayers. They’re easy, they’re pretty to look at and they’ll be gone faster than you can say “yum!” This recipe is completely flexible, too! You can make the chocolate chip cookies as referenced below or if you're pressed for time, you can use your favorite dairy and soy-free store bought cookies. Like sugar cookies or oatmeal cookies for your ice cream sandwiches? Make those instead. Use your favorite dairy-free & soy-free ice cream flavor and roll the ice cream sandwiches in whatever topping your heart desires (sprinkles, chocolate chips, cereal, freeze dried fruit). I’m giving you the base recipe with a traditional ice cream cookie sandwich — you take it to the next level!
Ice Cream Sandwiches
Ingredients:
3 cups all-purpose flour (If making these gluten-free, choose a GF flour like this one)
1 ½ cup brown sugar, packed
1/2 cup white sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
3/4 cup oil
2 teaspoons vanilla extract
2 teaspoons hot water
2 cups semisweet chocolate chips, dairy and soy free (I like Enjoy Life Semi-Sweet Mini Chips) plus extra, for rolling the sides.
Your favorite dairy-free, soy-free ice cream (my family loves Nadamoo Cookies & Cream and NadaMoo Vanilla ice cream. Nadamoo is dairy-free, soy-free and gluten-free, too!)
If decorating the sides, you can roll in the mini chocolate chips, sprinkles, crushed freeze-dried fruit, cereal, crushed pretzels...or anything else you can think up!)
Chocolate Chip Cookies - Directions:
In a large mixing bowl add the flour, brown sugar, sugar, baking soda, baking powder, and salt. Whisk to combine.
Add eggs, oil, vanilla, water, and chocolate chips. Begin with a rubber spatula to mix and finish by hand until all the ingredients are well incorporated. The dough may seem dry, but it's fine.
Preheat to 350°F.
Shape into 1 to 2 inch balls. Place them on a parchment paper lined baking sheet.
Optional: To make them look more classic, push in extra chocolate chips on top and sides. When they bake, these will remain on the surface and not hidden in the dough.
Bake for 8 to 10 minutes on the middle rack. Remove when they are just BARELY starting to turn brown. They should look under-cooked.
Let them sit on the baking pan for 2 minutes before removing to cooling rack. Cool COMPLETELY. Once cool, place on a baking sheet in the freezer and freeze. Frozen cookies are easier to work with.
Assembling the Ice Cream Sandwiches:
Line a baking sheet with parchment paper. Place in freezer. (If you don't have room for a baking sheet, you can use smaller containers separating the ice cream sandwiches by parchment paper so the layers don't touch).
Remove your cookies from the freezer.
Place one scoop of ice cream between two frozen cookies. Press down, being careful not to break the cookies; do not overfill.
If decorating the sides, roll the sides in your topping of choice. Once complete, place the finished ice cream sandwich on the parchment lined baking sheet waiting in the freezer. You don't want your ice cream to start melting while you work on the next cookie! Keep repeating these steps until you're out of cookies or have reached the number of sandwiches you wanted.
Serve immediately or, if storing long term, wrap each ice cream sandwich in parchment paper and keep in the freezer until ready to eat.
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