By Alisa Fleming
Get creative with mixing and matching ice cream flavors and garnishes with this delicious, fun-to-make recipe.
Makes: 10 ice cream sandwiches
Free of: Gluten and all top allergens.
- 1 cup (250 mL) + 2 tbsp certified gluten-free rolled oats
- 1 tbsp flaxseeds
- 1 cup (250 mL) certified gluten-free quick oats
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup (80 mL) firmly packed brown sugar
- 1/4 cup (60 mL) sugar
- 1/4 cup (60 mL) rice bran, grapeseed or canola oil
- 3 tbsp plain or unsweetened dairy-free milk alternative (your choice of type)
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- 2 pints dairy-free ice cream, your choice of flavors
- dairy-free mini chocolates chips, allergy-friendly sprinkles or chocolate drizzle (see recipe note below)
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone mats.
- Put rolled oats and flaxseeds in grinder or food processor and process to flour consistency, 1 minute.
- Place this oat flour, quick oats, baking soda and salt in a medium bowl and stir to combine.
- In a mixing bowl, whisk sugars, oil, milk alternative, maple syrup and vanilla until smooth. Thoroughly stir in dry ingredients until combined.
- Scoop 20 level tablespoons of dough and place a few inches apart on prepared baking sheets. Use any leftover dough to even out the cookies. With the back of the tablespoon or damp hands, flatten dough into uniform 1/4-inch thick disks.
- Bake 10-12 minutes or until just cooked with no shine remaining, but not yet golden. Let rest on baking sheets 15 minutes, before carefully removing to a wire rack to cool completely. They are fragile when warm, but will firm up.
- Once cookies are cool, remove ice cream from freezer and place cookies in freezer to briefly chill while ice cream softens enough to scoop, about 5 minutes.
- Place 1 cookie, bottom side up, on a flat surface. Top with 1-2 scoops ice cream. Top with a second cookie, bottom side down, and gently press down to adhere and push ice cream past cookie edges. With a knife or spreader, smooth ice cream to be flush with cookie edge, adding more ice cream, if needed. Immediately place on parchment paper in the freezer. Repeat with remaining cookies and ice cream to make 10 ice cream sandwiches.
- For chocolate drizzle, see note below. For garnish rather than drizzle, spread mini chocolate chips or sprinkles on a flat work surface. Roll each sandwich in chocolate chips or sprinkles to adhere to ice cream. Place back in freezer to firm up. Once solid, tightly wrap each ice cream sandwich in plastic wrap and store in freezer.
Once ice cream sandwiches are frozen solid, place a wire rack over parchment paper (to catch drips). Melt 6 ounces dairy-free semi-sweet or dark chocolate chips with 4 teaspoons coconut oil. One at a time remove each ice cream sandwich from freezer, set on wire rack and drizzle melted chocolate over top, swirling it out to the cookie edges with back of a spoon. As the chocolate sets up, return each sandwich to the freezer. Once solid, tightly wrap each ice cream sandwich in plastic wrap and store in freezer.
*A Note on Coconut
Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.
Alisa Fleming is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of Godairyfree.org
First published in Allergic Living magazine.
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