Snickerdoodle and Lemon Ice Cream Sandwich {Vegan+GF}

by fitforthesoul in ,


On my previous post I mentioned that I have a really cool recipe to share with you guys.  I’ve been anxiously looking forward to share this little dessert for the past week, and as I’m sure many of you would understand, coming up with a recipe and photographing the results is a miraculous feat when you have a baby around the house. April 10-2013 (1 of 1)-122

Snickerdoodle and Lemon Ice Cream Sandwich {Vegan+GF}

This recipe is full of nutrients and natural sugar thanks to the addition of Medjool dates.  Not only is this healthy dessert a powerhouse of potassium and healthy fat, but it’s also vegan and gluten free.  Unlike most store-bought ice cream sandwiches, this lemony and light recipe will satisfy your taste buds without giving you that dreaded sugar crash in the middle of the day.

Makes 6 sandwiches

Ingredients for Snickerdoodle

  • 10 Medjool dates, pitted
  • 1 C millet flour
  • 1/2 C almond flour
  • 1/2 C almond or soy milk
  • 1 1/2 TBSP ground flax seed+3 TBSP water
  • 1 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp vanilla extract
  • 2 TBSP raw organic sugar (or regular)
  • 1 TBSP coconut oil (can be hard or soft)

Ingredients for Lemon Ice Cream

  • 1 can of 13.5 oz coconut milk (full fat)
  • 1 TBSP coconut oil
  • 1/8 tsp vanilla powder (or extract)
  • 2.5 TBSP honey
  • 1 tsp lemon juice
  • 1 tsp lemon zest

Directions

  1. For the snickerdoodles preheat the oven to 350 F and lay parchment paper on a cookie sheet.  Make the flax egg by mixing the flax and water in a small cup.  Let it sit for 5 minutes.
  2. Grab a food processor and pulse the dates until they reach a paste like consistency and then add the flours, cinnamon, baking soda, vanilla, sugar, and coconut oil.  Pulse until it’s somewhat well incorporated.
  3. Pour in the milk and flax egg and pulse so that the batter becomes sticky and scrape the sides as needed.  Spoon about a golf ball sized amount of batter on the pan about 2 inches apart from each other and bake for approximately 14-16 minutes.  Every oven is different so make sure to keep your eye on it.
  4. For the coconut lemon ice cream simply add all of the ingredients into a clean processor or Magic Bullet and process until it’s creamy in consistency.  Freeze for at least 3 hours.
  5. When the snickerdoodles are finished put them in the freezer or let them cool down completely before filling them with ice cream.

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April 10-2013 (1 of 1)-122

April 10-2013 (1 of 1)-123

If you decide to give these a try I hope you enjoy them as much as I did.  Don’t talk with your mouth full because these are a mouthful.  They’re huge!

For more gluten free recipes you may check out the recipe page.  Although I’m a total amateur when it comes to baking in general and have a long way to go, I’m sure you’re bound to find at least one recipe that you like.  Hehe.  Yes, I’m embarrassed to type that sentence but heck—let’s use up some of that shameless plug, eh?

If you could have any ice cream sandwich flavor combination, what would it be?

-Mine would be a lemon shortbread cookie with white chocolate ice cream filling!

Love,

Ellie <33