Allergy-Friendly Ice Cream Sandwiches {Gf, Vegan}

Name: Allergy-Friendly Ice Cream Sandwiches {Gf, Vegan}
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cookies; 1 1/2 cups amond meal; 2 tablespoons coconut oil; 2 tablespoons maply syrup; 1 teaspoon vanilla extract; 1/4 teaspoon baking powder; Pinch of salt; For the sorbet; 2 cups frozen raspberries; 3/4 cup rice milk (stored in the freezer for 4 hours)

Servings: persons

1
Preheat oven to 160 degrees C, and combine all ingredients in a bowl.
2
Roll out the cookie dough onto a lined baking tray and use a cookie cutter to evenly cut out the cookie shapes. (A cookie cutter helps keep each cookie uniform... an important tool for ice cream sandwiches!)
3
Cook in the oven for 10 minutes. When the cookies come out of the oven, they will be soft to touch so it's best to leave them for 5-10 minutes before transferring to a cooling rack.
4
Add ingredients into a bowl and use a hand blender to combine the raspberries with the semi-frozen rice milk.
5
Evenly spread into a shallow baking dish and place in the freezer for approx. 2 hours, to freeze into shape.
6
Once set, use the same cookie cutter you used for the cookies to cut out rounds of the sorbet.
7
Add cookie on either side of the sorbet slices and enjoy.

193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: For the cookies, 1 1/2 cups amond meal, 2 tablespoons coconut oil, 2 tablespoons maply syrup, and more.

Yes, Allergy-Friendly Ice Cream Sandwiches {Gf, Vegan} falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!