Cookie Dough Ice Cream Sandwiches (Edit recipe)

These no bake cookie dough ice cream sandwiches are such a delicious summer treat! The whole recipe is gluten and dairy free, and customizable with the ice cream of your choice. I used a coconut based vanilla, but you could do cookies n cream or even cookie dough ice cream, too! 🤭

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	190
Fat:	14 g
Carbohydrates:	17 g
Protein:	3 g
Cholesterol:	7 g
Sodium:	25 mg
Fiber:	3 g
Sugars:	9 g
Calculated per serving.

by colleenshealthylife

Serves: 12

Ingredients

2 cups Almond Flour
.25 cup Tapioca Starch
.25 cup Pure Maple Syrup
.25 cup Coconut Oil, Melted & cooled
1 tsp Vanilla Extract
2 Tbsp Cashew Butter, Or nut butter of choice
.5 cup Lakanto Milk Chocolate Chips (No Sugar Added)
1 pint Vanilla Ice Cream

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Whisk dry ingredients for cookie dough, then mix in wet. Fold in chocolate chips
Press cookie dough down onto parchment paper lined baking sheet into large rectangle- mine ended up being about 9x10" for the perfect thickness of the dough
Place in the freezer for half hour
Cut in half
Spread ice cream over one half of the dough, then place other cookie dough rectangle on top and press down
Use a small spatula to even the ice cream sides
Place back in the freezer for 2 hours
Then slice in squares and place back in the freezer (once you cut them the inside ice cream needs to firm back up)
Dip sides in chocolate chips (optional) and enjoy!