gluten free vegan blackberry crisp ice cream sandwiches
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: frozen treats
SERVES: 8
INGREDIENTS
oatmeal crisp
- 1 cup Sarah's gluten free flour blend
- 1 cup Bob's Red Mill certified gluten free rolled oats
- 1/4 cup almond flour
- 1/4 cup cane sugar
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 5 tablespoons non-hydrogenated shortening* {such as Nutiva}
- 3 tablespoons pure maple syrup
- 2 tablespoons So Delicious Dairy Free unsweetened almond or coconut milk
blackberry ice cream
- 1 1/2 cups fresh or frozen blackberries
- 2 tablespoons cane sugar
- 2 pints So Delicious Dairy Free very vanilla cashew milk ice cream
INSTRUCTIONS
- Preheat oven to 375 degrees. Line 2 8x8-inch square baking pans** with parchment paper, with overhang for easy removal.
- In large mixing bowl, whisk together flour blend, oats, almond flour, sugar, brown sugar, cinnamon and salt. Add shortening and blend with fork until well mixed.
- Pour maple syrup and almond milk into oat mixture. Stir until just combined.
- Divide oatmeal mixture between 2 prepared pans. Smooth into even layer. Bake 18-22 minutes, until golden brown.
- Place on cooling rack to cool for 15 minutes. Remove from pan, using parchment paper. Cool completely.
- To make blackberry sauce, place blackberries and sugar in small saucepan. Bring to low boil. Simmer on low 5-10 minutes, stirring until blackberries begin to break down and juices thicken.
- Over small bowl, pour blackberries through fine mesh strainer. Press with back of spoon, removing seeds. Place blackberry sauce in fridge and allow to cool completely.
- When ready to assemble ice cream sandwiches, line cooled 8x8-inch baking pan with plastic wrap or parchment paper.
- Remove ice cream from freezer. Allow to sit on counter 10 minutes to soften. Scoop ice cream into large bowl and stir until smooth and no large pieces remain.
- Place one layer of oatmeal crisp cookie into bottom of prepared pan. Top with softened ice cream.
- Immediately drizzle blackberry sauce over ice cream. Using butterknife, swirl sauce into ice cream. Top with remaining layer of oatmeal crisp cookie, top side up.
- Place into freezer for 4-5 hours, until completely set. When ready to serve, remove from pan by lifting out with plastic wrap {use spatula to help loosen}.
- Using large sharp knife, slice into ice cream sandwiches. Enjoy immediately or place back into freezer. Store in airtight container.
NOTES
*Do not use coconut oil, as it becomes too hard when frozen.
*If you don't have 2 separate 8x8-inch pans, just bake one at a time.
*If you don't have 2 separate 8x8-inch pans, just bake one at a time.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2016/07/gluten-free-vegan-blackberry-crisp-ice-cream-sandwiches.html