Dairy Free Chocolate Mint Ice Cream Sandwiches
These dairy-free treats pair rich chocolate cookies with cool mint ice cream. A refreshing frozen dessert everyone at the table will love.
Ingredients
For The Chocolate Cookies
- 1 1/4 cups All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Fine Sea Salt
- 1/2 cup Vegan Butter, Softened
- 3/4 cup Light Brown Sugar
- 1/4 cup Granulated Sugar
- 1 tbsp Ground Flaxseed
- 3 tbsp Warm Water
- 1 tsp Pure Vanilla Extract
For The Filling
- 2 pints Dairy-Free Mint Ice Cream
- 1/3 cup Dairy-Free Mini Chocolate Chips
Instructions
- Stir the ground flaxseed and warm water together, then let the mixture thicken for 5 minutes. Heat the oven to 350 degrees F and line two baking sheets with parchment paper.
- Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl.
- Beat the vegan butter, brown sugar, and granulated sugar until creamy. Beat in the flaxseed mixture and vanilla extract, then mix in the dry ingredients just until a dough forms.
- Divide the dough into 16 equal balls and flatten each one into a 2 1/2-inch round. Bake for 9 to 11 minutes, then cool the cookies completely.
- Let the mint ice cream soften for about 10 minutes. Stir in the mini chocolate chips, working quickly so the ice cream remains thick.
- Place a generous scoop of mint ice cream on the flat side of eight cookies. Top with the remaining cookies and press gently until the filling reaches the edges.
- Arrange the sandwiches on a lined tray and freeze for 2 hours until firm.
- Let the ice cream sandwiches stand at room temperature for 3 to 5 minutes before serving.
Nutrition
Serving: 1servingCalories: 485kcalCarbohydrates: 68gProtein: 5gFat: 22g