Mocha-chip Ice Cream Cookie Sandwiches

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5 from 1 vote

Mocha-chip Ice Cream Cookie Sandwiches

A small-batch recipe that makes only 8 ice cream sandwiches, plant-based and good for sensitive tummies.

Prep Time10

Cook Time15

Assembly Time10

Total Time35

Course: Appetizer, Dessert, Snack

Cuisine: American

Keyword: chocolate chip, cookies, dairy-free, easy recipes, gluten-free, ice cream, ice cream cookie sandwiches, ice cream sandwiches, low sugar, mocha, plant-based, small-batch, vegan, vegan treats

Servings: sandwiches

Calories: 155kcal

Equipment

Cookie sheet

Ingredients

Wet ingredients

1 tbsp coconut oil, melted (15 g) other oils might work
2 tbsp nut/seed butter (32 g) I used almond butter
3 tbsp maple syrup (63 g)
2 tbsp (nut) milk milk (30 g) I use unsweetened almond milk
1 tbsp instant coffee granules (6 g)
1 tbsp cocoa powder (6 g)
1/2 tsp vanilla extract

Dry ingredients

1/2 cup flour (60 g) gf all purpose if desired
1/2 tsp baking powder
1/4 tsp salt
1/4 cup chocolate chips (45 g)

Ice cream filling

1 cup any ice cream (140 g) I used @nadamoo cookies and cream

Instructions

Preheat oven to 350F and line a cookie sheet with parchment.
Mix oil, butter, syrup, milk, coffee, cocoa, vanilla until blended.
Whisk together flour, baking powder, salt.
Combine the two with a spatula (will be somewhat between a brownie batter and cookie dough, if too dry add some water/milk 1 tsp at a time). Fold in chocolate chips.
(Optional) Refrigerate 5 mins to firm up.
Scoop cookies, flatten and shape a little. Bake 10 mins, cool completely.
Get ice cream out to soften 5 mins.
Make 8 sandwiches with heaping tbsp ice cream each, refreeze to set.
Enjoy!

Nutrition