It’s hard to escape the fact that it’s summer here in LA. The temperatures are inching closer and closer to triple digits and the number of tourists at the beach and The Grove have quadrupled. What’s a girl to do? Eat an ice cream sandwich, that’s what. It’s sort of my favorite summer treat. Classic chocolate chip cookies sandwiching rich creamy vanilla ice cream. There is seriously nothing better. However, I’ve been passing up my usual Cool Haus treats since I gave up dairy when Parker was six weeks old. She doesn’t have an actual allergy to it– at least that I know of– but she does seem to be a little intolerant to it like a lot of babies. Long story short, I was determined to satisfy this craving a couple of weeks ago and came up with these, three failed recipe attempts later. The almond meal flour gives them much denser than your typical chocolate chip cookie, which is actually perfect for making ice cream sandwiches. I also really enjoy the flavor. Keep reading for the recipe…
Gluten and Dairy Free Ice Cream Sandwiches
(makes 8 large ice cream sandwiches)
- 3 cups Almond Meal/Flour
- 1 tsp. Baking Soda
- 1/2 tsp. Sea Salt
- 1/4 cup Coconut Oil
- 1/4 cup Maple Syrup
- 1 Egg
- 2 Egg Whites
- 1 tsp Vanilla Extract
- 1 cup dairy free chocolate chips
1. Preheat oven to 375. Line two baking sheets with parchment paper.
2. Combine almond meal, baking soda, and sea salt and set aside.
3. Combine coconut oil and maple syrup until creamy– about 4 minutes.
4. Add eggs, egg whites, and vanilla extract and mix for another couple of minutes.
5. Slowly add dry ingredients to egg mixture and mix for 1 minute. Mix in chocolate chips until well combined.
6. Place large rounded spoonfuls (about 1.5 tablespoons) on baking sheet. Using water to wet your hands while rolling the spoonfuls in your hands will give them a smoother texture. This dough doesn’t bake down like typical flour, so you will want to flatten the rounded spoonfuls before putting in the oven. Essentially how they look going into the oven is how they will look coming out in regards to shape and size.
7. Bake for about 15 minutes until golden brown. Allow to cool completely before adding ice cream, at least 1-2 hours.
8. Use your favorite almond milk or coconut milk ice cream to create the sandwiches. Almond milk’s thicker consistency actually works better for these purposes.
Photography by Melissa Valladares