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Gluten free vegan ice cream sandwich with chocolate cookies recipe
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Gluten free Chocolate Cookies Ice Cream Sandwiches | Vegan

You will love these Gluten free Vegan Chocolate Cookies, both in summer with your ice cream sandwiches and in winter with a steaming cup of hot chocolate!
Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Resting time 1 hour
Total Time 30 minutes
Servings 6 cookies (3 sandwiches)

Ingredients

  • 100 gr gluten free brown rice flour
  • 50 gr gluten free (potato) starch
  • 2 tablespoon gluten free unsweetened cocoa powder
  • 2 tablespoon brown sugar
  • 1 tsp cream of tartar
  • ½ teaspoon baking soda
  • pinch of salt
  • 70 gr margarine / vegan butter
  • 2 tablespoon water
  • gluten free vegan dark chocolate chips
  • vegan and gluten free ice cream of your choice

Instructions

For the cookies

  • Mix well all the dry ingredients first, then add the margarine/vegan butte and the water and start incorporating all the ingredients with the help of a spoon first, then start working the "dough" with your hands, until you get a uniform dough
  • Shape the dough into a ball, cover it with plastic wrap and refrigerate for at least an hour (or freeze for half an hour)
  • Pre-heat the over at 180° C / 350 F
  • Take the dough out of the freezer/refrigerator and devide it into 6 balls, then on a non-sticking (or covered with parchment paper) baking sheet gently push the dough balls to form 6 disks hald inch thick
  • Add chocolate chips on top
  • Bake for 20 minutes. Once out of the oven, LET THEM COOL DOWN before removing them, or they will break!

For the ice cream sandwiches

  • For this recipe I had bought freshly made coconut and dark chocolate vegan ice cream, let it soften a bit, then spread it on a baking pan coverend with parchment paper, making a half inch thick layer (but you can definitely make a thicker layer)
  • Put the ice cream back into the freezer for several hours
  • To make the sandwiches, make sure the cookies have cooled down completely, then with the help of a round cookie cutter or simply a glass, cut circles into the ice cream, remove them from the pan and place them between two cookies
  • Make them ahead of time and freeze them at least an hour before serving

Notes

  • You can sub the cream of tartar + baking soda with 1.5 teaspoon of gluten free baking powder