Summer is a comin’! That dreadful heat has already hit us here in California. The AC is on and shorts are making their appearance (whether my white legs like it or not). The kids are asking for popsicles and ice cream as their treat. I don’t blame them. Anything to keep cool!
I became the coolest mom ever the other night when I tested out these ice cream sandwiches. I don’t know if Kaden has ever had one since we cut gluten out of his diet. I’ve completely deprived my child! I guess I have made them with chocolate chip cookies, but never the classic chocolate cookie with vanilla ice cream. One of my most beloved ice cream bars as a kid. It was always my first choice.
Want to know why I love these gluten free vegan ice cream sandwiches so much? Well, other than they are crazy good. You make the sandwiches, wrap individually and then you have them in the freezer whenever you fancy an ice cream treat! Brilliant. These will surely be a staple in our house during the summer months. You can get creative and use any flavor of dairy free ice cream. My favorite is the So Delicious vanilla bean coconut milk ice cream. Classic. Perfection!
gluten free vegan ice cream sandwiches
- 2 cups Sarah’s gluten free flour blend*
- 1/2 cup Dutch-process cocoa powder**
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups organic powdered sugar
- 1/3 cup coconut oil, soft
- 1/3 cup So Delicious unsweetened coconut milk, room temperature
- 2 teaspoons vanilla extract
- 2 cartons So Delicious vanilla bean coconut milk ice cream