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Gluten Free/Dairy Free Brownie Ice Cream Sandwich Cookies

5 from 4 reviews
  • Yield: 6 ice cream sandwiches 1x
  • Yield: 6 ice cream sandwiches 1x
Scale:
  • Yield: 6 ice cream sandwiches 1x

Ingredients

for the cookies

  • 3 cups confectioner’s sugar
  • 1 cup minus 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon salt
  • 4 large egg whites, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips

for the rest!

  • 1 pint Simple Truth vegan chocolate ice cream
  • 3/4 cup dark chocolate, chopped
  • 1/4 cup chopped walnuts

Instructions

  1. Preheat oven to 350°. Grease a silpat or parchment lined baking sheet (yes, grease! these cookies stick easily, so you’ll need a little something extra).
  2. Mix together the confectioner’s sugar, cocoa powder, and salt. Whisk in the egg whites and vanilla extract until well combined. The consistency should be like a thick brownie batter. Stir in chocolate chips.
  3. Using a 2 oz scoop, scoop the batter onto baking sheet, keeping 1½ inches apart. Bake for 9-10 minutes, until the cookies are shiny. Allow to cool for 10 minutes before placing on wire rack to cool completely. Makes about 12 cookies.
  4. To make the ice cream sandwich cookies, use a sharp serrated knife to cut the pint of ice cream into 6 equal disks. Do not remove the packaging until after you cut your ice cream disks- this will help to keep the ice cream together without melting!
  5. Sandwich ice cream disks with two cookies. Repeat with remaining ingredients, then place in freezer for about 20 minutes.
  6. After 20 minutes, melt the dark chocolate over low heat over a double boiler. Once melted, remove ice cream sandwiches from fridge and dip into melted chocolate.
  7. Sprinkle with walnuts and place over a cooling rack so excess chocolate drips off. Once finished, place back in freezer to harden for about 10 minutes. Ice cream sandwiches will keep in freezer for a few weeks, just keep them in a plastic container with a lid.