Mini "Oatmeal" Raisin Ice Cream Sandwiches (Grain-Free, Vegan)
Prep time
Cook time
Total time
These two-bite grain-free ice cream sandwiches are almost too cute to eat. Almost! Almond flour and shredded coconut mimic the texture of oatmeal, making these a grain-free treat as well.
Author: Hallie Klecker
Serves: 15 ice cream sandwiches
Ingredients
- 1¾ cup (168 grams) blanched almond flour
- ½ cup unsweetened shredded coconut
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup virgin coconut oil, melted
- ¼ cup maple syrup
- 1 tablespoon pure vanilla extract
- ½ cup raisins or dried currants
- 1 cup So Delicious Almond Milk Vanilla Non-Dairy Frozen Dessert
Instructions
- Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper.
- In a large bowl, whisk together the almond flour, coconut, cinnamon, baking soda, and salt. Add the coconut oil, maple syrup, and vanilla. Stir to form a thick but moist dough. Stir in the raisins.
- Roll the dough into balls, using about 2 teaspoons of dough per ball, and place 2 inches apart on the lined baking sheets.
- Using your palm or the bottom of a glass, flatten the cookies to about ¼-inch thick.
- Bake for 8 to 10 minutes, or until golden brown around the edges. Immediately upon removing the cookies from the oven, press down on them gently with the bottom of a glass to flatten slightly. Cool completely on the baking sheets.
- Soften the ice cream at room temperature for 5 to 10 minutes until it is firm but easily spreadable.
- Sandwich about 1 tablespoon of ice cream between 2 cookies. Repeat with remaining ice cream and cookies. Serve right away, or wrap tightly and freeze until ready to eat.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-grain-free-ice-cream-sandwiches