Sometimes, a craving hits that just won’t quit. You know the feeling – that insistent urge for something sweet, creamy, and satisfying. But who wants to bake a whole batch of cookies, just to end up with a mountain of leftovers and a serious case of the “I-ate-too-manys”? Not this mama!
That’s where these mini-batch ice cream cookie sandwiches come in. They’re the perfect solution for those moments when you need a quick and delicious treat without the commitment (or the calories!) of a full-blown baking project.
This recipe is a miniaturized version of my all-time favorite small-batch no-bake ice cream cookie sandwiches. It makes just four adorable little bites of heaven, and they’re ready to devour in minutes (plus a little freezer time, of course).
Now, here’s the real question: what’s the best part of an ice cream sandwich? The cookie or the ice cream? Personally, I’m team cookie all the way. But for this particular batch, I had some extra ice cream on hand, so I decided to double the ice cream-to-cookie ratio. And let me tell you, I wasn’t mad about it!
And that’s it! Four perfectly portioned, no-bake ice cream cookie sandwiches, ready to satisfy your sweet tooth. They’re the perfect after-dinner treat or afternoon pick-me-up.
(P.S. – I apologize for the less-than-stellar photos in this post. It was a gloomy day, and the lighting wasn’t cooperating. But trust me, these little sandwiches are way more delicious than they look!)
So, the next time a craving strikes, skip the grocery store and whip up a batch of these mini ice cream sandwiches. You’ll be enjoying a cool and delicious treat in no time, and you can move on with your day without feeling weighed down by a sugar overload. Enjoy!
Mini-batch Ice Cream Cookie Sandwiches
Equipment
- Junior loaf pan or muffin pan
Ingredients
- 1/4 cup oat flour (30 g)
- 1 tbsp almond flour (7 g) or more oat flour or vegan protein powder should work as well, increase to 2 tbsp for a thicker cookie base
- 1 tbsp maple syrup (21 g)
- drop of vanilla
- drop of (nut) milk or water if needed
- 1 tbsp chocolate chips (14 g) I used minis and chopped them a bit
- 1/2 cup (dairy-free) ice cream, softened 5 minutes (70 g)
Instructions
- Line a junior loaf pan with parchment. Link in the recipe notes.
- Mix oat flour, almond flour, maple syrup and vanilla. This should resemble cookie dough, if too sticky add a pinch more flour, if too wet add a drop of water and mix again.
- Fold in chocolate, press into pan, freeze to set, about 1 hour.
- While the ice cream softens, cut your cookie layer into two.
- In the loaf pan make a big square sandwich with two layers and ice cream.
- Freeze to set another hour or so, slice, and enjoy (keep frozen!)
Notes
- Here are the 3.75 x 5 inch pans I like to use for my mini-batch bar recipes. You can use any small pan and slice differently, or use muffin tins and make 4 single-serving cups.