Cookie Dough “Ice Cream” Sandwiches

If you love dairy but it doesn’t exactly love you back, you’ll fall for this faux ice cream sandwich recipe. To make this better-for-your-belly treat, use whipped raw cashews, coconut oil and sweetener as your filling, then sandwich it between two almond meal cookies for a dairy-free dessert that’s so rich and decadent, you won’t even miss the real thing.

Cookie Dough Ice Cream Sandwiches

Ingredients

Cookie Dough
4 cups almond meal
10 tsp. maple syrup
2 tsp. pure vanilla extract
1/2 tsp. sea salt
4 Tbsp. cacao nibs

Ice Cream
3 cups cashews, soaked in water for 3 hours
3/4 cup coconut oil
3/4 cup maple syrup
1 Tbsp. pure vanilla extract
1/8 tsp. sea salt
1/4 cup lemon juice

 Directions

1. In large bowl, mix together all cookie dough ingredients, adding water as needed to make dough moldable.
2. To make cookie sandwich “bases,” press dough into muffin tin wells; reserve half of dough mixture for cookie sandwich “tops.”
3. In blender or Vitamix, combine all ice cream ingredients and process until completely smooth.
4. Pour ice cream onto cookie sandwich bases; freeze ice cream-topped “bases” for 2-1/2 hours or until ice cream is firm.
5. For cookie sandwich “tops,” press remaining dough over ice cream.
6. Store ice cream sandwiches in freezer or refrigerator (for softer consistency).

Shop dairy-free favorites, from milk alternatives to chocolate-rich treats! If you’re hungry for more, download our vegan recipe book.