DIY Non-dairy Ice Cream Sandwiches

Jul. 5, 2019When it comes to summer treats, there’s one that nearly everyone can agree on – the classic ice cream sandwich. Why have just ice cream or just a cookie… when you can have both at the same time?



About as close to dessert perfection as you could get, the classic chocolate cookie + vanilla ice cream sandwich is an easy treat for a hot day – unless of course, you can’t do dairy. While some soy varieties of ice cream sandwiches are available, we dreamt up something more inventive for the non-dairy set that we think may even rival the classic. Choose your favorite brand of non-dairy ice cream (we offer some suggestions below) and get to scooping, these unique ice cream sandwich recipes are sure to make this summer the sweetest one yet!

Chocolate Chip & Vanilla

Ingredients:

  • Simple Mills Almond Flour Chocolate Chip Cookie Mix
  • 1 pint vanilla or chocolate cashew milk ice cream

How to:

  1. Bake cookies as directed. Allow to cool completely.
  2. Remove ice cream from the freezer about 10-15 minutes before assembling your sandwiches to allow to soften.
  3. To assemble: Scoop ice cream and sandwich between two cookies. Place cookie sandwiches on a parchment-lined cookie sheet and pop in the freezer to set, if needed.

S’mores 

Ingredients:

  • Gluten-free graham crackers (we used Glutino brand)
  • Dark chocolate chips
  • Vanilla or toasted marshmallow non-dairy ice cream
  • Crushed graham crackers

How to:

  1. In a bowl in the microwave or double boiler, slowly melt the chocolate chips.
  2. Once the chocolate is melted, dip graham crackers at a diagonal so half the cookie is covered. Place on a parchment-lined baking sheet until chocolate is hardened (the freezer may help with this).
  3. Remove ice cream from the freezer about 10-15 minutes before assembling your sandwiches to allow to soften.
  4. To assemble: Scoop ice cream and sandwich between two graham crackers. Roll the outside of the sandwiches in graham cracker crumbs.
  5. Place cookie sandwiches on a parchment-lined cookie sheet and pop in the freezer to set, if needed.

Strawberry Shortcake

Ingredients:

  • Shortbread cookies, either homemade or store bought
  • Strawberry non-dairy ice cream

How to:

  1. Arrange your cookies on a parchment lined cookie sheet.
  2. Remove ice cream from freezer about 10-15 minutes before assembling your sandwiches to allow to soften.
  3. To assemble: Scoop ice cream and sandwich between two shortbread cookies. 
  4. Place cookie sandwiches on a parchment-lined cookie sheet and pop in the freezer to set, if needed.

Honey PB Stroopwafel Ice Cream Sandwiches

Ingredients:

  • Stroopwafel cookies (2x the amount of cookies as sandwiches you plan to serve)
  • Vanilla non-dairy ice cream
  • All natural peanut butter
  • Crushed peanuts

How to:

  1. Allow ice cream to soften. Once easily stirred, swirl peanut butter into ice cream. Place back in freezer and allow to set.
  2. When ready to assemble, place crushed peanuts in a large bowl and allow ice cream to soften until easily scooped.
  3. Place a generous scoop of ice cream on one stroopwafel and top with a second cookie. 
  4. Roll sides of cookie in crushed peanuts and place on a parchment-lined cookie sheet. Pop the cookie sheet into the freezer and allow to set until ready to serve.

Chocolate Mint Brownie

Ingredients:

  • Simple Mills almond flour brownie mix
  • Mint chocolate chip non-dairy ice cream
  • Mini non-dairy chocolate chips

How to:

  1. Make brownie mix according to directions. When ready to bake, pour batter into a slightly larger pan than needed to create a thinner brownie. Keep in mind, baking time may be shorter due to thinner brownies. Allow to cool completely. Note: If your kitchen is hot, you may want to pop the brownies in the freezer to help them to set.
  2. Remove mint chocolate ice cream from freezer and allow to soften. 
  3. Place a generous scoop of ice cream on a brownie, and top with a second brownie. Roll edges in mini chocolate chips.
  4. Place sandwiches on a parchment-lined cookie sheet and pop into the freezer until ready to serve.
 

What’s your favorite kind of ice cream sandwich? Let us know by tagging us on social @AvocadoMattress and #AvocadoGreenMagazine!

Julie O'Boyle

By Julie O'Boyle

 —  Julie O'Boyle is a freelance writer and content strategist with a background in fashion and DIY and a devotion to the outdoors and functional nutrition. Currently residing in the woods of Maine, when she's not writing you can find her at the beach or on a mountain, or otherwise getting her hands dirty.

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