gluten free vegan brownie ice cream sandwiches
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: frozen treats
SERVES: 8-10 ice cream sandwiches
- 1 cup Sarah's gluten free flour blend
- 1/2 cup Bob's Red Mill almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/4 cup dairy free chocolate chips
- 1/4 cup grape seed or sunflower seed oil
- 1/2 cup good quality cocoa powder
- 3/4 cup cane sugar
- 1/4 cup pure maple syrup
- 1/4 cup warm water
- 1 teaspoons pure vanilla extract
- 2 pints dairy free chocolate ice cream {I used So Delicious chocolate cashew milk ice cream}
- Preheat oven to 350 degrees. Line large baking sheet with parchment paper.
- In medium bowl, Sift together flour blend, almond flour, baking powder and salt. Set aside.
- Melt chocolate chips. Pour into large mixing bowl, along with oil and cocoa powder. Stir until smooth.
- Add sugar, maple syrup, warm water and vanilla to chocolate mixture. Mix well. Add flour mixture and stir until dough is well combined.
- Scoop dough onto prepared baking sheet, using cookie scoop. Bake cookies 11-12 minutes.
- Cool cookies on baking sheet 5 minutes. Place on cooling rack to cool completely.
- To assemble ice cream sandwiches, allow ice cream to soften until soft enough to easily scoop.
- Place ice cream scoop onto upside-down cookie. Place another cookie on top and gently press. Wrap with plastic wrap.
- Immediately place in freezer and repeat with remaining cookies and ice cream. Freeze until firm for easy eating.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2017/08/gluten-free-vegan-brownie-ice-cream-sandwiches.html
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