Golden Milk Ice Cream Sandwiches (Gluten and Dairy Free)
If you are a fan of golden milk, then you are going to love these Golden Milk Ice Cream Sandwiches. Dairy free golden milk ice cream is sandwiched between soft gluten free cookies for a healthy upgrade on the summer ice cream sandwich.
Servings 6 sandwiches
Ingredients
Cookie base
- 1 cup gluten free flour
- 2 tablespoon tapioca starch
- ½ teaspoon baking powder
- ¼ tsp salt
- ½ cup coconut sugar
- ¼ cup coconut oil
- ¼ cup applesauce room temperature
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 teaspoon vanilla extract
Instructions
- Make the ice cream base the night before so it has time to freeze.
Cookie Base
- Preheat oven to 350F. Line a 9x13 or 10x15 baking tray with parchment paper.
- Whisk together all the dry ingredients in a medium bowl.
- Cream together the coconut oil and sugar. Add the remaining wet ingredients and beat until combined.
- Fold in the dry ingredients. Don't over mix.
- Spread the cookie base on the lined tray.
- Bake for 10 minutes. Let cool completely before assembling.
Assembly
- Spin the golden milk ice cream in the Ninja Creami. If crumbly, re-spin once (without adding liquid) until it holds together but isn't too soft. If it gets too soft and melty, freeze until set but scoopable.
- Take a cutting board (that will fit in your freezer) and place 2 long pieces of plastic wrap in a cross over the cutting board.
- Cut the cookie base in half and gently transfer one half to the center of the cutting board.
- Scoop the ice cream onto the cookie base and spread evenly. Gently transfer the other half of the cookie base on top. Wrap the giant sandwich tightly with plastic wrap and place in the fridge for 4-6 hours, preferably overnight.
- Once frozen, slice into 6 sandwiches (or smaller squares). Serve immediately or wrap individually and keep frozen until ready to eat.