Im a true Ice cream addict and one of my childhood memories are those giant ice cream cookies we got with my family at the gas station! Even if its not summer these Ice Cream Sandwiches with Masala Chai Ice cream are the perfect recipe for any season of the year. Wether you are in summer or fall this spiced cookies are the ultimate vegan dessert. Made using simple and healthy ingredients to create the perfect non-dairy ice cream and cookies.
This cookies are:
Gluten Free
Easy
Quick
Chewy
Made out with my new favourite cookie ingredient : chickpeas! Yes you read it write using chickpeas instead of flour to create the most chewy and high protein cookies. a cookie can’t get healthier than this right?
Nice Cream Sandwich
Serves: 6 Sandwiches
Prep Time: 10 min
Cook Time: 15 min
Ingredients
Cookies
1/4 Cup Brown Sugar
1 Cup Gluten Free Oats
1/2 Cup Maple Syrup
2 tsp Vanilla Extract
1 Can Chickpeas (400 gr), washed and drained
1 tsp Baking Soda
1/2 Cup Almond Butter
Pinch of salt
1 Pint Masala Chai Vegan Ice Cream ( Find my Masala Chai Coconut Ice cream recipe here)
Method
Preheat oven to 190ºC/375ºF, line a baking sheet with wax/baking paper.
Add oats to a food processor and pulse until fine. Add rest of ingredients and mix until well combined. (Mixture will be sticky.)
Wet your hands with cold water to roll cookies. Grab a heaped tablespoon of the mixture and place it in your baking sheet. Flatten and shape cookie with a spatula until you get a round, thin & even layer. Repeat with all mixture.
Bake for 12-15 min. Let cool completely before serving. (they will finish to set in this step.)
Pair up your cookies and add a generous amount of vegan ice cream in one cookie, grab another cookie and gently press to spread ice cream all over. Place on the freezer for 15 min to firm up.
Store in an airtight container in the freezer. Pop out of freezer 5-10 min before serving to allow ice cream to soften up for those ice cream bites! Keep up to 10 days. Enjoy
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