Summer is not over yet! And while the temperatures soar one last time in September, it’s time for my last ice cream recipe this year. Say hello to my latest creation and your new favorite frozen treat: vegan Chocolate Cookie Ice Cream Sandwiches! Ice Cream between two chocolate chip cookies? I don’t think there is a better way to enjoy ice cream without making a mess.
For a little change, I wanted to give some gluten-free chocolate cookies a try. All you gluten-free people out there, I hear your struggle! I don’t mind gluten at all, so my experience with gluten-free baking in general is not huge. But there is no shame in this, and there are a really tasty variety of gluten-free cookies available in stores these days. For my Chocolate Cookie Ice Cream Sandwiches, I picked Alnavit’s gluten-free double chocolate cookies which I can really recommend. They really got me thinking why I haven’t baked any gluten-free cookies myself yet. Made a mental note to myself to do so very soon!.
Let’s talk ingredients!
This recipe is based on my go-to vegan ice cream recipe which I use to make my vegan Peanut Butter Magnum and my vegan Stracciatella Pops (which you should totally give a try if you haven’t already!). The basis for these are creamy cashews and full-fat coconut milk, both of these ingredients will make your ice cream super rich and creamy.
Another ingredient that you also shouldn’t save on, is vanilla. To me, high-quality vanilla separates good ice cream from great ones! I am a big fan of high quality vanilla pastes which you can conveniently dispense and store in the fridge. But of course, real vanilla pods are equally amazing!
The really fun part of this recipe is to color the ice cream layers. I used three of Alnavit’s superfood juices as blueberry (purple), pomegranate (red), and sea buckthorn (yellow). If you don’t have any of these fruit juices, opt for fruit puree instead. Blueberry, strawberry fruit puree works great here!
So how do I create those beautiful layers? Here is where my silicone muffin molds come in handy. Off course, any other cylindrical tin wild as well. I just really like the convenience of releasing the ice cream so easily. To make the color layers, mix the ingredients for every layer, pour them into your mold, freeze for an hour. Repeat this process for every color layer. Once they are all frozen solid, release them from the mold and sandwich them in between the cookies. If your cookies are a little smaller than your ice cream bit (like in my case), trim the sides with a sharp knife a bit to make them fit nicely.
I hope you all enjoy the last days of summer with this recipe!
Chocolate Cookie Ice Cream Sandwiches
- 8 chocolate cookies glutenfree
- 1/2 cup cashews
- 1 cup coconut milk full fat
- 1/2 cup oat milk
- 1 tbsp vanilla paste
- 1 pinch salt
- 3 tbsp maple syrup
- 1/4 cup blueberry juice
- 1/4 cup pomegranate juice
- 1/4 cup sea buckthorn
- Add the cashews, coconut milk, oat milk, vanilla paste, salt and maple syrup to your blender and blend for at least one minute until smooth.
- Divide it among three bowls. Add 1/4 cup of blueberry/ pomegranate/ sea buckthorn juice to one bowl each and combine well.
- Using a cylindric silicone mold, pour a little bit of each colour into the silicone molds. Transfer to the freezer for at least 1 -2 hours. Release from the molds and press each icecream cylinder between 2 chocolate chip cookies.
Loved my Chocolate Cookie Ice Cream Sandwiches?
For more insanely delicious ice cream recipes: