Vegan and GF Tahini Chocolate Chip Cookie Sandwiches

Tahini Ice Cream Sandwich pictured here rolled in raw cacao nibs for added texture.

Tahini Ice Cream Sandwich pictured here rolled in raw cacao nibs for added texture.

You can pick up your jaw up off the floor now. These ice-cream sandwiches are SO good and insanely easy to make with very minimal ingredients. A great feature of this recipe is that you can either make the full ice cream sandwich or you can make the cookies or ice cream separately to have on their own. I made these recently for a summer dinner event that my business partners and I hosted and they were a hit! I even sat down to have “a few bites” of one and ended up demolishing the whole thing. My husband, the Chef who doesn’t typically eat vegan or dairy free also agreed these were one of the best desserts he’s ever had, now that is some high praise!

Summertime always has me craving more cooling foods which, let’s be honest, also includes ice cream. With my unfortunate dairy intolerance, trips to the best local ice cream shop have become a thing of the past so I now resort to store bought dairy-free options or homemade. Homemade is the best way to go because there are no fillers or difficult to pronounce ingredients. You can tweak and add anything you like to it to make it taste or look exactly how you want it to.

Now let’s get to the recipe shall we?

WHAT YOU NEED:

  1. For the Tahini Chocolate Chip Cookies (version of @Kalejunkies recipe)

    • 1 cup tahini

    • 1/2 cup pure maple syrup

    • 1 cup almond flour

    • 1 cup dairy free dark chocolate chips

    • 1 flax egg (1 tbsp flax seed meal or ground flax seeds, to 3 tbsp water)

    • 1 tbsp baking powder

    • flaky sea salt (to sprinkle on top of the cookies as soon as they come out of the oven)

  2. For the Spirulina Ice Cream

    • at least 2 frozen bananas (just double or triple the recipe if you are making more than 3-4 ice cream sandwiches)

    • 2-3 tbsp unsweet almond or coconut milk

    • 1/2 tsp spirulina powder (optional for the color)

    • 1 tsp pure vanilla extract

    • a high speed blender like a vitamix or a good food processor (I use a vitamix or a cuisineart food processor)

The spirulina “ice cream” is an iteration of the Banana Ice Cream posted to my blog a few pages back. I’ll link it here for ease: http://whole-health-happiness.com/news/2016/1/22/banana-ice-cream. I just made a few tweaks to it which i’ll list out here:

  • I subbed 1/2 tsp of Spirulina Powder for the cacao powder to give it that gorgeous green color and added health benefits.(you could also add Matcha powder, or fresh vanilla bean or any other flavor you prefer)

  • I also took the finished batch of “ice cream” and placed it back into the freezer for at least 30 minutes so that it could harden before adding it to the sandwich. This step is essential!

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HOW TO MAKE:

STEP 1: Make the cookie dough

  • Combine the maple syrup, almond flour, tahini and chocolate chips in a bowl and mix thoroughly. Place in the refrigerator for 30 mins - essential step!

  • While the dough is cooling, preheat your oven to 350 degrees and line a baking sheet with parchment paper. You can begin making the ice cream while you wait for the dough to cool.

STEP 2: Make the Ice Cream while the cookie dough cools

  • In a high speed blender or food processor, blend all ingredients until you get a thick soft serve like consistency.

  • Immediately transfer it to a bowl and place it in the freezer, covered, for a minimum of 30 mins or up to 1 hour to harden.

STEP 3: Finish the cookie dough and bake the cookies

  • After 30 mins take the dough out of the fridge and add the baking powder and flax egg to the mixture. Mix thoroughly and then use a small ice cream scoop or a large spoon to make the cookies. Space them out at least 1 inch apart from one another. This recipe will yield about 15 cookies depending on how large you make them. Bake them at 350 for 11-13 mins just so that the edges start to brown.

  • Take them out of the oven and sprinkle immediately while still hot with flaky sea salt and then place them on a cooling rack and let them completely cool off (this is another essential step). If you begin building the sandwiches while the cookies are still warm then the ice cream will immediately melt and you will have a mushy mess, albeit a delicious one.

STEP 4: Assembling the Ice Cream Sandwiches

  • Once the cookies have cooled completely and the ice cream has at least had 30 mins to harden and freeze grab the cookies, ice cream and an ice cream scoop or a large spoon.

  • Take 2 cookies roughly of equal size and place one face down. Then take the ice cream scoop and scoop out 1 scoop of ice cream and place it on the center of the cookie.

  • Grab the other cookie and place it overtop the center of the ice cream and using at least 3 fingers (not fingertips) press firmly down on the top cookie so that it smushes together and the ice cream starts to spread to the edges.

  • Then use a knife or the back of a small spoon to even and smooth out the ice cream.

  • Option to roll the sandwich in raw cacao nibs, nuts or any other crunchy additional topping of your choosing.

  • Lastly, quickly wrap the sandwiches individually in parchment paper or plastic wrap and place them back into the freezer. Make them one by one so that they don’t melt. Let them sit for at least 30 mins to 1 hour. When you want to enjoy them just pull them out one by one and let them sit for 8-10 mins so that they are easier to bite into.

Recipe for the cookies courtesy of @kalejunkie

Recipe for the cookies courtesy of @kalejunkie