Blackberry Ice Cream Sandwiches (Gluten Free, Dairy Free)
These elevated ice cream sandwiches are made with fresh blackberries, dairy free ice cream, and soft gluten free cookies.
Servings 8 sandwiches
Equipment
- Ninja Creami or
Ingredients
- 1 pint Vanilla ice cream*
Blackberry jame**
- 1 heaping cup blackberries (fresh is best, frozen works too)
- 2 tablespoon coconut sugar
- 1 tablespoon tapioca starch arrowroot or corn works too
- 2 tablespoon water
Blackberry Cookies
- ¼ cup softened coconut oil
- ½ cup coconut sugar
- ¼ cup applesauce
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup 1:1 gluten free flour
- ½ cup tigernut flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup blackberries, chopped (fresh is best, but you can use frozen in a pinch)
Instructions
Blackberry Swirl Ice Cream
- First, make the blackberry jam by combining all ingredients in a small saucepan over medium low heat. Cook 5-10 minutes, mixing and mashing the blackberries until you have a sticky, jam consistency.
- To make a seedless blackberry jam, strain the cooked jam through a fine mesh strainer (optional). Let cook completely.
- When cooled, soften ice cream and swirl jam through it. Place back in the freezer.
Cookies
- Next, bake the blackberry cookies. Line a baking sheet with parchment paper and preheat oven to 350F.
- Whisk together the dry ingredients, except the sugar, in a medium bowl.
- Beat together the coconut oil, applesauce and sugar in a large bowl. Add the vanilla and egg and beat to combine.
- Add the dry ingredients and mix on low speed until just combined. Fold in the blackberries.
- Use a 2 tablespoon sized cookie scoop to scoop dough onto prepared baking sheet. You should get about 16 cookies (you will need to bake in batches).
- Bake for 10 minutes then remove and let cool on cookie sheet for 5-10 minutes before transferring to a wire rack to finish cooling.
Assembly
- When cookies are cool, place one large scoop of ice cream between two cookies and sandwich to spread the ice cream to the edges of the cookies. You should have enough ice cream with one pint to make 8 ice cream cookie sandwiches.
- You can use a spoon, knife, or offset spatula to clean up the edges if desired.
- Place gluten-free ice cream sandwiches back in the freezer on a level surface to firm up.
Notes
*I've linked my Ninja Creami recipe, but you can use a store-bought variety if you prefer.
**You can use store-bought jam if you prefer
This recipe is best with fresh, in-season blackberries, but you can use frozen if needed.