Mini-batch Ice Cream Cookie Sandwiches
Servings: 4 squares
Calories: 109kcal
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.
Nutrition
Serving: 1 square | Calories: 109kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 18mg | Potassium: 74mg | Fiber: 1g | Sugar: 9g | Vitamin A: 82IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 0.4mg