Vegan Ice Cream Sandwich with Lacrem Ice Cream and Homemade Almond Cookies
16 cookies/8 ice cream sandwiches
While we love a good popsicle in the summer, this year the dessert that we're going crazy for is a homemade ice cream sandwich! Our homemade gluten-free almond cookies are ready in just 12 minutes, and are a great accompaniment to creamy vegan ice cream. The cookies can be prepared in advance and kept in the freezer for a few months. This recipe was created in collaboration with Lacrem, a local Quebéc company that produces delicious vegan ice cream. Check them out!
2 cups powdered almonds
3 tbsp melted coconut oil
3 tbsp maple syrup
1 tsp homemade vanilla extract
1 pinch sea salt
1 tsp baking powder
1 1/2 tbsp almond butter (optional)
1 container of Lacrem vegan ice cream, flavour of your choice
1 bag of PRANA chocolate bark
Ice cream Sandwiches
Preheat the oven to 350°F (180°C).
Mix all the ingredients together in a large bowl until they form a large ball of dough.
Make 16 evenly sized balls of dough - they should be about the same size as a ping-pong ball. Place the balls of dough on a baking sheet covered with parchment paper (you may need two cookie sheets for this). Press lightly on each ball of dough with your hands to flatten the cookies.
Bake for 10 to 12 minutes maximum. The cookies should be lightly golden brown around the edges and still pale in the centre. They will still be soft when you take them out of the oven but they'll harden enough to handle as they cool. Transfer them delicately to a cooling rack and let cool completely.
Ice Cream Sandwiches
For each ice cream sandwich, scoop about 1/4 cup of ice cream between two cookies and press lightly so there's an even layer of ice cream. Crush some pieces of chocolate bark and press the small pieces around the edge of the sandwich. Transfer to a baking sheet and freeze for at least 2 hours before serving. If not serving right away, wrap each sandwich in plastic wrap.