Ice Cream Sandwich

Homemade vanilla ice cream sandwiched between two chewy homemade cookies is a delicious treat. Check out other homemade cookie options below.

Chocolate Chip Cookie:

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup vegan margarine (softened)
1 cup powdered sugar
1/2 cup packed brown sugar
1/2 teaspoon vanilla
1 cup semisweet chocolate chips (non-dairy)

Preheat the oven to 350°. Line a large baking sheet (or two) with parchment paper.

Whisk together flour, baking powder, cinnamon, and salt in a medium bowl.

Use a mixer to cream the margarine, vanilla, and both brown and powdered sugar. Next, mix in the flour mixture 1/4 cup at a time until well combined. Finally, stir in the chocolate chips.

Scoop about two tablespoons of dough with your hands and make it into a ball. Press down slightly to flatten with the palm of your hand.

Bake for 10 to 12 minutes, or until the edges have browned.

Homemade Vanilla Ice Cream

(Or 1-pint store-bought dairy-free vanilla ice cream)

1 (14-ounce) can coconut milk
1 3/4 cups almond milk
3/4 cup agave
4 tablespoons light extra virgin olive oil
2 tablespoons pure vanilla extract
1/4 teaspoon salt
1 teaspoon xanthan or guar gum
2 cups semisweet chocolate chips, dairy-free, roughly chopped (optional)

Blend coconut milk, almond milk, agave, oil, vanilla, salt, and xanthan gum until smooth. Chill in the refrigerator for 3 to 4 hours. Once the ice cream base is chilled, add it to an ice cream maker and process according to the manufacturer's instructions.

Store in the freezer wrapped tightly with the plastic wrap touching the top of the ice cream.

To assemble the Ice Cream Sandwiches:

Let the ice cream soften in the refrigerator for about 20-30 minutes. Next, place one scoop of ice cream between two cookies to create a sandwich. Roll each sandwich through chocolate chips (if using, then wrap each sandwich in parchment or waxed paper, place in a sealed container, and freeze until ready to serve.