Homemade vanilla ice cream sandwiched between two chewy homemade cookies is such a delicious treat. Check out other homemade cookie options below.
Chocolate Chip Cookie:
2 cups all-purpose flour
1/2 teaspoons baking powder
1/2 teaspoons ground cinnamon
1/2 teaspoons salt
1 cup vegan margarine (softened)
1 cup powdered sugar
1/2 cup packed brown sugar
1/2 teaspoons vanilla
1 cup semisweet chocolate chips (non-dairy)
Preheat the oven to 350°. Line a large baking sheet (or two) with parchment paper.
In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
Use a mixer to cream together the margarine, vanilla, powdered sugar, and brown sugar. Next, mix in the flour mixture 1/4 cup at a time until well combined. Finally, stir in the chocolate chips.
With your hands, scoop about two tablespoons of dough 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 edge has 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 canola oil
2 tablespoon pure vanilla extract
1/4 teaspoon salt
1 teaspoon xanthan or guar gum
2 cups semisweet chocolate chips, dairy-free, rough chopped, (optional),
Blend coconut milk, almond milk, agave, oil, vanilla, salt, and xanthan gum in a blender until smooth. Chill in the refrigerator for 3 to 4 hours. Once the ice cream base is chilled, add the chocolate chips (if used) and run the mixture in an ice cream maker 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 2 cookies to create the sandwich. Wrap each sandwich in parchment or waxed paper, place them in a sealed container, and freeze until ready to serve.
