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[Dairy-Free & Gluten-Free] Mint & Chocolate Ice Cream Sandwich Cookies | Zestful Kitchen

Mint & Chocolate Ice Cream Sandwich Cookies

  • Author: Lauren Grant of Zestful Kitchen
  • Yield: 1011 ice cream sandwich cookies 1x

Description

These dairy-free and gluten-free Mint & Chocolate Ice Cream Sandwich Cookies are out-of-this-world-good. Crisp, chewy cookies sandwich the most luscious, creamy, naturally sweetened mint ice cream made with both coconut milk and almond milk.


Scale

Ingredients

Chewy Chocolate-Walnut Cookies:

4 cups confectioners’ sugar

⅔ cup unsweetened cocoa powder

¾ teaspoon kosher salt

3 cups walnut halves, toasted and roughly chopped

4 egg whites, room temperature

1 tablespoon pure vanilla extract


Mint Ice Cream:

2 cans coconut milk (13.66 ounces), refrigerated

2 cups vanilla almond milk (Califia Almond Milk works best here due to its creamy texture)

6 medjool dates, pitted (¾ cup)

1 cup packed fresh mint leaves, divided

2 tablespoons honey

Pinch of kosher salt

1 tablespoon arrowroot starch

1 tablespoon matcha powder (optional)


Instructions

Chewy Chocolate-Walnut Cookies:

Preheat oven to 325°F. Line two to three rimmed baking sheets with parchment paper.

Sift sugar and cocoa powder into a large bowl, add salt and walnuts and stir to combine. Whisk together egg whites and vanilla until foamy, then add to sugar mixture and stir until completely combined.

Scoop batter onto prepared baking sheets in mounds of 2 level tablespoons each, arranged at least two inches apart (6-7 cookies per sheet).

Bake cookies until puffed, tops look glossy (but not wet), and have cracks, 13–15 minutes, rotating halfway through. Transfer baking sheets to wire racks and cool 5 minutes, then gently transfer cookies from sheets to wire racks and cool completely. Repeat with remaining batter.


Mint Ice Cream:

Scrape the thick, white layer of coconut milk fat off the top of the cans of coconut milk and transfer to a large saucepan, discard the opaque liquid. Add almond milk, dates, ½ cup mint leaves, honey, and salt to saucepan. Bring mixture to a simmer over medium-high heat and cook 5 minutes then remove from heat. Let steep 15 minutes then remove and discard mint. Transfer mixture to a blender with remaining ½ cup mint and blend until smooth (if using a standard blender, blend mixture in two batches).

Transfer all but 2 tablespoons of the blended mixture back to the saucepan. Bring mixture to a low simmer over medium-high heat, whisking constantly. Whisk the 2 tablespoons of reserved mixture with arrowroot starch, then whisk into simmering mixture and cook 30 seconds to 1 minute more until thickened. Remove from heat and whisk in matcha, if using. Transfer mixture to an airtight container and refrigerate until completely chilled, at least 4 hours or up to 3 days.

When ready, transfer mixture to the bowl of you ice cream maker and churn according to manufacturer’s instructions, it should look like soft serve ice cream. Transfer ice cream to an airtight container and freeze until firm, about 2 hours.

When ready, scoop a scant ⅓ cup of ice cream onto bottom side of half of the cookies, then place remaining cookies, bottom side down, on top of ice cream and gently press to even out ice cream layer. Transfer to an airtight container and freeze until ready to serve.

Let ice cream sandwiches sit at room temperature 5 minutes before serving.


Notes

Cookies can be baked up to 3 days in advance, just keep them in an airtight container until ready to assemble ice cream sandwiches.

Assembled ice cream sandwich cookies keep frozen, in an airtight container, for up to 1 month.