Summer is heating up, especially down here in NOLA where the heat never quits! Our solution? An allergen-friendly take on an ice cream classic, The Chipwich! Who else has fond memories of waiting for the ice cream truck to come around (usually hoping around on the asphalt to avoid burning your feet!) or taking a dollar to the general store to get a creamy, comforting ice cream cookie sandwich?
Unfortunately for those of us who developed allergies as we got older, our favorite summertime treat is heavy in all sorts of allergens: gluten, dairy, egg, etc. So, we did what we do best at Brass Roots and took a allergy-safe approach to this snack! Check out our fully vegan, GF recipe for our Chipwich Sandwich below:
Grab your ingredients and show us what you create by tagging @brassrootsfood on IG!
Classic Ice Cream Chipwhich (Vegan, Gluten Free!)
|
Prep Time |
Freeze Time |
Total Time |
|
30 Minute |
15 Minutes |
45 Minutes |
Servings: 10 Sandwiches
Does it keep? Keep in the Freezer!
Ingredients:
Easy Chocolate Chip Sacha Inchi Cookies
Dry Ingredients:
- 1 cup GF flour (we used oat flour)
- 1/2 Tsp baking powder
- 1/2 Tsp baking soda
- 1/4 Tsp salt
- 1/4 Tsp xantham gum (Omit if included in your GF flour)
- 1/4 cup chocolate chips
Wet Ingredients:
Ice Cream:
- 3/4 cup Unsweetened Sacha Inchi Butter
- 3 Tbsp melted coconut oil
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 2 flax eggs* (see notes for instructions)
- 1 Tsp vanilla extract
- We used store bought vegan ice cream in a pint, but feel to make your own! Nice cream may be difficult to use for this recipe as it tends to be more fluid.
Toppings:
- Mini Chocolate Chips!
Instructions:
- Preheat the oven to 350F. Line two baking sheets with parchment paper/reusable baking mat. Set aside.
- Prepare your flax egg and set aside to form.
- In a large bowl, mix together all of the dry ingredients minus the chocolate chips.
- Once the flax egg has sat for 5/10 minutes mix the wet ingredients into the dry. Whisk until well mixed and fold in chocolate chips.
- Using an ice cream scoop or two spoons, drop ~2 tbsp amounts of batter onto the baking sheet. Leave 2 inches between cookies to allow them space to spread.
- For a uniform disk shape (best for sandwiching!) use your fingers, two forks, or the bottom of a glass to slightly flatten the cookies.
- Bake cookies for 10-15 minutes, turning pans to bake evenly.
- Allow cookies to cool on pan for 10 minutes before transferring to a cooling rack. Match cookie sizes up and place to the side.
Store bought pint ice cream:
- We found that the easiest way to ensure a uniform shape in the cookie sandwich was to slice the pint into uniform disks using a serrated knife. Place the disk between two cookies and peel the cardboard off. Check the notes for a link to an instructional video from the Ice Cream masters, Ben and Jerry's!
- After assembling cookies, roll the edges in mini chocolate chips for extra flavor (and aesthetic
😉). Place in the freezer for 20-30 to lock everything together and enjoy!
Notes:
*Whisk together 2 Tbsp ground flax with 6 Tbsp warm water in a small bowl. Let sit for 5/10 minutes. The ratio for a flax egg is 1 tbsp flax to 3 tbsp water for future use!
**Check out THIS video to see how to transform a pint of ice cream into a perfect sandwich filling!
Try out this cooling and comforting summertime favorite, post a picture, and tag us @brassrootsfood on Instagram or Facebook using #SnackWithAPurpose so we can see what you create and feature you!