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Small-batch Coffee Cookie Ice Cream Sandwiches

Prep Time10 minutes
Cook Time15 minutes
Assembly Time10 minutes
Total Time35 minutes
Course: Appetizer, Dessert, Snack
Keyword: chocolate chip, coffee, cookies, dairy-free, easy recipes, gluten-free, ice cream, ice cream cookie sandwiches, ice cream sandwiches, low sugar, plant-based, small-batch, vegan, vegan treats
Servings: 8 sandwiches
Calories: 151kcal

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 (30 g) I use unsweetened almond milk
  • 2 tbsp instant coffee granules (12 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, 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

Serving: 1 cookie sandwich | Calories: 151kcal | Carbohydrates: 21g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 122mg | Potassium: 114mg | Fiber: 1g | Sugar: 12g | Vitamin A: 91IU | Vitamin C: 0.2mg | Calcium: 78mg | Iron: 1mg