gluten free vegan blackberry crisp ice cream sandwiches
RECIPE TYPE: frozen treats
oatmeal crisp
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
  1. Preheat oven to 375 degrees. Line 2 8x8-inch square baking pans** with parchment paper, with overhang for easy removal.
  2. 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.
  3. Pour maple syrup and almond milk into oat mixture. Stir until just combined.
  4. Divide oatmeal mixture between 2 prepared pans. Smooth into even layer. Bake 18-22 minutes, until golden brown.
  5. Place on cooling rack to cool for 15 minutes. Remove from pan, using parchment paper. Cool completely.
  6. 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.
  7. 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.
  8. When ready to assemble ice cream sandwiches, line cooled 8x8-inch baking pan with plastic wrap or parchment paper.
  9. 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.
  10. Place one layer of oatmeal crisp cookie into bottom of prepared pan. Top with softened ice cream.
  11. 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.
  12. 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}.
  13. Using large sharp knife, slice into ice cream sandwiches. Enjoy immediately or place back into freezer. Store in airtight container.
*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.
Recipe by Sarah Bakes Gluten Free at