Gluten Free Chocolate Chip Cookie Ice Cream Sandwiches with Salted Caramel (Dairy Free)
These gluten free dairy free chocolate chip cookie ice cream sandwiches are the ultimate Chipwich upgrade. Homemade salted caramel ice cream is sandwiched between chewy gluten free cookies. Completely nut free, corn free, and refined sugar free, made with whole food allergy friendly ingredients.
Servings 6 sandwiches
Equipment
Ingredients
Ice Cream
- Homemade vanilla ice cream or 2 pints of store-bought vanilla ice cream
- 1 cup pitted medjool dates soaked in hot water for 10 minutes
- ½-3/4 cup full fat coconut milk
- 1 teaspoon flaky sea salt
Cookies
- ½ cup melted (vegan) butter or coconut oil (I highly suggest a form of butter, though. See recipe notes above for details)
- ½ cup + 2 Tbsp coconut sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cup 1:1 gluten free flour
- ¾ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup chocolate chips
- Extra flaky salt
Assembly
- 1+ cup mini chocolate chips
Instructions
Ice Cream
- Combine the dates, coconut milk, and salt in a blender and blend until you have a smooth caramel. Start with ½ cup of milk and add more if needed.
- If you are making my homemade ice cream, at the end of churning, add the caramel to mix in with the ice cream. Then transfer the ice cream to a freezer safe container and freezer until ready to use.
- If you are using a store-bought vanilla ice cream, soften it until you can swirl in the caramel. Then place back in the freezer to set before using.
Cookies
- Preheat oven to 350F.
- Whisk together the melted butter/oil and sugar until combined.
- Add the egg and vanilla and whisk to combine.
- Add the flour, baking soda, and salt and whisk until combined.
- Fold in the chocolate chips.
- Let dough sit for a few minutes while you line 2 baking sheets with parchment paper.
- Using a large 1.5-2 tablespoon sized scoop, scoop batter onto cookie sheets. Make sure cookies are at least 2 inches apart as they will spread. Sprinkle some extra salt on top (just a pinch).
- Bake on the middle rack for 10-12 minutes, until edges are golden. You will probably have to bake in batches.
- Let cookies cool for 5-10 minutes on the pan before removing to a wire rack to finish cooling.
Assembly
- When cookies are completely cooled and ice cream is set, but soft enough to scoop and work with, you can begin assembly.
- Scoop several scoops of ice cream onto one cookie then top with another cookie and press down to spread ice cream evenly.
- Roll the cookies in mini chocolate chips then place on a freezer safe cutting board or plate.
- Let the ice cream sandwiches set in the freezer for at least 3 hours before eating.