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ice cream sandwich

Vegan Gluten-Free Ice Cream Sandwich

Create coconut yogurt-based ice cream with vanilla. Bake tahini-oat-date cookies as the sandwich base. Assemble for a delicious, vegan, and gluten-free treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Freezing Time 3 hours
Total Time 3 hours 25 minutes
Course Dessert
Servings 5 people

Ingredients
  

Cookies

  • ½ cup tahini
  • ⅓ cup maple syrup
  • 2 teaspoon vanilla
  • 1 cup rolled oats
  • ¼ cup chickpea flour any GF flour will do
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 4 oz chopped dark chocolate or chocolate chips
  • 4 chopped dates
  • sea salt flakes to sprinkle

Ice Cream

  • 1 container of coconut yogurt I used Cocojune
  • 2 teaspoon vanilla

Instructions
 

  • Open your yogurt container and add the vanilla in. Swirl it around then put it in the freezer to harden for 3 hours
  • For the cookies, preheat your oven to 350F. Mix everything together then chill the batter and let sit for 10 minutes.
  • Shape them on a baking sheet and pat them down (they won't really expand) then cook for 10-12 minutes. You want them to still be a bit chewy.
  • Once your cookies have cooled, sprinkle with sea salt. Then, take your yogurt container from the freezer and using a serrated knife, cut an inch width of the container and put the circle of frozen yogurt in between 2 cookies