Dairy-Free Blackberry Ice Cream Sandwiches
 
Prep time
Cook time
Total time
 
These frozen dessert sandwiches taste have an "oatmeal crisp" style cookie. Please note that the Prep time does not include freezing. This is a great make-ahead recipe.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8 servings
Ingredients
Oatmeal Crisp Cookies
  • 1 cup Sarah's gluten free flour blend
  • 1 cup certified gluten free rolled oats (such as Bob's Red Mill)
  • ¼ cup almond flour
  • ¼ cup sugar
  • ¼ cup brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • ⅓ cup non-hydrogenated shortening* (such as Nutiva or Spectrum)
  • 3 tablespoons maple syrup
  • 2 tablespoons unsweetened milk alternative
Blackberry Ice Cream
Instructions
Oatmeal Crisp Cookies
  1. Preheat your oven to 375ºFand line 2 8x8-inch square baking pans with parchment paper, with overhang for easy removal. If you only have one pan this size, bake one at a time.
  2. In a large mixing bowl, whisk together the flour blend, oats, almond flour, sugar, brown sugar, cinnamon and salt. Add the shortening and blend with a fork until well mixed.
  3. Pour the maple syrup and milk beverage into the oat mixture. Stir until just combined.
  4. Divide the oatmeal mixture between your 2 prepared pans and smooth into an even layer.
  5. Bake for 18 to 22 minutes, or until golden brown.
  6. Place the pans on a cooling rack for 15 minutes. Remove the baked crisp from the pans, using the parchment paper. Let it cool completely on the parchment paper.
Blackberry Ice Cream
  1. Place the blackberries and sugar in a small saucepan. Bring the mixture to a low boil. Simmer on low for 5 to 10 minutes, stirring until blackberries begin to break down and the juices thicken.
  2. Over a bowl, pour the blackberries through fine mesh strainer. Press with the back of a spoon to extract all of the juices and remove the seeds. Place the blackberry sauce in your refrigerator and allow it to cool completely.
  3. When ready to assemble, remove the ice cream from the freezer, and allow it to sit on the counter for 10 minutes to soften.
  4. Return one of the baked oatmeal cookie squares to its fully cooled pan on the parchment paper.
  5. Scoop the softened ice cream into a large bowl and stir until smooth with no large pieces remaining.
  6. Place one layer of oatmeal crisp cookie into the bottom of the prepared pan. Top with the softened ice cream. Immediately drizzle the blackberry sauce over the ice cream. Using a butter knife, swirl the sauce into the ice cream. Top with the remaining layer of oatmeal cookie, top side up.
  7. Place the sandwiches in the freezer for 4 to 5 hours, or until completely set.
  8. When ready to serve, remove from the pan by lifting out with plastic wrap (I use a spatula to help loosen it, too).
  9. Using a large sharp knife, slice the block into ice cream sandwiches. Enjoy immediately or store in an airtight container (or individually wrapped) in the freezer.
Notes
*Do not use coconut oil, as it becomes too hard when frozen.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/blackberry-crisp-ice-cream-sandwiches