Dairy-Free Classic Ice Cream Sandwich

Indulge in the nostalgic delight of a 'Dairy-Free Classic Ice Cream Sandwich,' a perfect treat for those seeking a creamy, chocolatey indulgence without the dairy. This recipe combines rich, velvety coconut milk-based ice cream sweetened with maple syrup and vanilla with soft, fudgy cocoa and almond flour cookies. Each bite delivers a harmonious blend of melt-in-your-mouth texture and deep chocolate flavor, all crafted with wholesome, plant-based ingredients. Ideal for vegans or anyone with dairy sensitivities, these homemade ice cream sandwiches boast a prep time of just 60 minutes, plus freezing time, making them a fun and rewarding weekend project. Great for summer gatherings or a healthier dessert option, these sandwiches are sure to please every sweet tooth at the table!

Nutriscore Rating: 57/100

Prep Time:60 mins

Cook Time:10 mins

Total Time:70 mins

Servings: 8

Ingredients

• 2 cans (400ml each) Full-fat coconut milk
• 0.5 cup Maple syrup
• 2 teaspoons Vanilla extract
• 1 cup Cocoa powder
• 1.5 cups Almond flour
• 1 teaspoon Baking soda
• 0.5 teaspoon Salt
• 0.5 cup Coconut oil, melted
• 0.5 cup Non-dairy chocolate chips

Directions

Step 1

Place the cans of coconut milk in the refrigerator overnight to separate cream from water.

Step 2

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 3

In a bowl, whisk together cocoa powder, almond flour, baking soda, and salt.

Step 4

In another bowl, combine melted coconut oil and 1/4 cup maple syrup, mixing well.

Step 5

Add the dry ingredients to the wet mixture and stir until a dough forms.

Step 6

Fold in the non-dairy chocolate chips.

Step 7

Roll out the dough between two sheets of parchment paper until it is about 1/4 inch thick.

Step 8

Using a rectangular cookie cutter, cut out shapes and place them onto the prepared baking sheet.

Step 9

Bake the cookies for 8-10 minutes or until set. Allow them to cool completely on a wire rack.

Step 10

For the ice cream, scoop the solidified coconut cream into a blender. Add the remaining 1/4 cup of maple syrup and vanilla extract.

Step 11

Blend until smooth and creamy.

Step 12

Pour the mixture into a freezer-safe container and freeze for at least 4 hours or until firm.

Step 13

To assemble the sandwiches, remove the ice cream from the freezer and let it sit at room temperature for 5 minutes.

Step 14

Place a scoop of the ice cream on half of the cookies. Top with the remaining cookies to form sandwiches.

Step 15

Wrap each sandwich in parchment paper and return them to the freezer for an additional hour to set.

Step 16

Enjoy your dairy-free classic ice cream sandwiches!

Nutrition Facts

Serving size	(1410.8g)

Amount per serving	% Daily Value*
Calories	4882.1

Total Fat 427.7g	0%
Saturated Fat 301.3g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 2587.9mg	0%
Total Carbohydrate 293.2g	0%
Dietary Fiber 70.9g	0%
Total Sugars 188.7g
Protein 73.2g	0%

Vitamin D 0IU	0%
Calcium 620.7mg	0%
Iron 45.6mg	0%
Potassium 3687.7mg	0%

*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.

Source of Calories

Fat: 72.4%

Protein: 5.5%

Carbs: 22.1%