Dairy Free & Gluten Free Ice Cream Sandwich Recipe
Awwwww summer! The smell of cut lawns, the water sprinkler hitting the hot pavement and ICE CREAM! My whole life one of my favorite sweet treats has been Ice Cream Sandwiches! It is hard to resist the amazing flavors of chocolate cookie and vanilla ice cream. I use to run to the Ice Cream truck that came by every Saturday in the summer and while all my friends were getting the colorful treats I just wanted the good old fashioned Ice Cream Sandwich.
Top of my recipe to-do list this summer to was to remake this favorite treat. I think you will find that sneaking in berries and leaving out the dairy and gluten will not turn anyone away from these delightful summer treats!
A cool treat that feels like an indulgence but is gluten free and dairy free! Summer treats may never be the same again.
- spray coconut oil
- 1 package Bob's Red Mill Gluten Free Brownie Mix
- 3 pasture raised eggs I like Vital Farms!
- 1/2 cup melted coconut oil
- 1 pint no sugar added SoDelicious Coconut Milk Ice Cream Vanilla Bean
- 8 fresh organic strawberries cut into small piece15
- 15 organic red raspberries
- 30+ organic blueberries
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Preheat oven to 325°. Grease large rimmed baking sheet with coconut oil.
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In a bowl add Bob's Red Mill Gluten Free Brownie Mix, 3 eggs, melted coconut oil. Mix well with whisk or fork. Will be very stiff, take your time.
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Pour brownies batter on one end of the cookie sheet. Wet hands lightly and pat brownie batter into a thin even layer. Remember we are making ice cream sandwich cookies so you want them to be thin but also sturdy so not too thin.
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Bake for 25 minutes until edges are crisp and center is done.
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Let brownies cool completely. Cut into even squares or rectangles. I trim the edges so they are symmetrical.
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Refrigerate to strengthen the cookies and make them chewy.
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In a bowl empty the pint of SoDelicious Coconut Ice Cream. It melts quickly so you will have to work fast.
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Add berries and mix until they are mixed in.
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Once cookies are chilled add smooth layer of ice cream berry mixture. to one cookie and add another cookie on top. Continue this until all sandwiches are made.
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Store in wax paper bags in the freezer until ready to serve.
