My family loved these chocolate chip ice cream sammies! They are the perfect treat to make for your loved ones especially if you’re making them for someone with allergies because they are dairy-free, gluten-free and sweetened with maple syrup. The ice cream you use is totally up to you!
I got the inspo to make a treat because Valentine’s Day is just around the corner. So last week when I took Vienna on a walk to get some fresh air we stumbled across Bulk Barn. For those of you who aren’t Canadian, Bulk Barn, like the name implies, is a retail store where everything sold is in bulk. They always have fun and cute holiday themed items for baking and cooking so I bought some small heart cookie cutters perfect to make these ice cream sammies for V-Day!
However, I only remembered to use the cookie cutters once I had already baked an entire batch of cookies — sheesh! Mama-brain is alive and well! 🙂
Heart shaped ice cream sammies or round, they are still wonderful for Love Day or any day of the year when you want something special to treat your loved ones!
If you have heart cookie cutters, I highly recommend you use them. But I would suggest refrigerating the batter for an hour or so before cutting them into hearts because they will be easier to handle. This is because of the coconut oil in the recipe; when the dough is warm, the cookies are very soft.
The main ingredient in these cookies is brown rice flour to make them gluten-free. If you’re using “brown” rice flour as opposed to “white” just be aware that it definitely has a grainy texture to it. Once you slather the ice cream in between two cookies, you won’t even notice it, but if you’re new to using brown rice flour, then be forewarned 🙂
I used less maple syrup than I would typically use in cookies, knowing they would be eaten with ice cream, so if you’re making the cookies just for cookies, then add 3-4 tbsp more of maple syrup. I also mention this in my recipe below!
I also recommend you roll them in chocolate chips because they will easily stick to the ice cream and then you can lick them off. Wish I had thought of that when I made them because it would make for such a pretty food photo and even more fun for Vienna to lick them off (or me!) 🙂
We had fun taking photographs of this recipe, as you can see from all the photos I have but I should really share this recipe with you, cause that’s what you came here for right? 😉
- 2 cups brown rice flour
- 1.5 tsp baking powder
- 2 eggs
- 1 tsp vanilla
- 1/4 cup dark maple syrup*
- 1/4 cup coconut oil melted
- 1/3 cup mini chocolate chips**
- 1 pint vanilla ice cream
- Preheat oven to 350F degrees. Grease a cookie sheet or line it with parchment paper. In a medium size bowl, combine the flour and baking powder.
- In a separate bowl, combine eggs, vanilla, dark maple syrup and coconut oil.
- Mix the wet ingredients into the dry and fold in chocolate chips.
- Roll the batter into 1 inch balls and place on cookie sheet. Flatten with your hand so they are an even thickness. This will help them sit better when you make the sandwiches. It also helps this process along if your hands are wet.
- Bake for 10 minutes if using convection setting or up to 15 minutes if non-convection. Bake until the outside of the cookies turn a golden brown.
- Place the cookies on a drying rack and let cool completely before assembling ice cream sandwiches.
- Using an ice cream scoop or a spoon, put about 3-4 tbsp of ice cream in between two cookies. Enjoy immediately before they melt!
- Option: You could also roll the sandwiches in chocolate chips.
Makes 12 ice cream sandwiches or 24 cookies.
*If you’re not making ice cream sandwiches then you might want to add more maple syrup. I made them less sweet knowing that I would eat them as an ice cream sandwich.
**Make sure you use “mini” chocolate chips, regular size is too chunky for this recipe and the cookies will fall apart.
When you assemble the sammies, you could either eat them right away or freeze them to eat later. Just let the ice cream melt a little bit so it’s easier to spread the ice cream.
Either way, I prefer coconut milk based ice cream because dairy-containing ice cream, although delicious, doesn’t really like me back.
As you can see, we all enjoyed one, but Vienna enjoyed licking the ice cream off more than eating the cookies.
Before I go, I want to share a few more V-day recipes with you!
What do you plan on making for Valetine’s Day?
Thanks for visiting and wishing you and your loved ones oodles of love and JOY!
This content was originally published here.