Almond Butter Cookie Ice Cream Sandwiches [dairy-free] – two delicious, soft almond butter cookies wrapped around Ben and Jerry’s® dairy free ice cream!
Let’s be honest. This isn’t the first time, nor is it the last time I will be talking about the amazingness that is Ben and Jerry’s® dairy-free ice cream…. It is just ridiculously good. As someone who is allergic to dairy, I have scoured the Earth (seriously, I have) for the best diary free ice cream. I was dairy-free before it was cool to be dairy-free…. a time when there was no such thing as Ben and Jerry’s® dairy-free ice cream. There were so few dairy-free options “back in the day,” so I think it is so awesome that there are so many amazing companies coming up with dairy-free products that actually taste good! (bravo, you guys). I don’t know if it was the ice cream that inspired this recipe first, or a dream of almond butter cookies or simply a longing for an amazing, dairy-free ice cream sandwich to be sitting in the freezer aisle at the grocery store…. whatever it was – here they are!
I have been trying so many different almond butters lately and I actually combined my two favorites (Justin’s® and MaraNatha®) to make these cookies (which turned out so amazing, by the way). I made the cookie recipe with the intention of using them for ice cream sandwiches, but knock your socks off if you just want a warm, fresh-out-of-the-oven almond butter cookie instead ?
And as for the ice cream, obviously you can use any of the flavors from Ben and his pal Jerry; for the photos I used Chunky Monkey. Or use something entirely different – whatever you desire!
As for the dairy-free cookies, my main switch was taking out the butter and using coconut butter instead – worked like a charm!
And, no, this isn’t a sponsored post (maybe I am pretending to be sponsored by Ben and Jerry’s® …. hey, a girl can dream) – I seriously just love this ice cream THAT MUCH. I have tried A LOT of dairy-free ice cream you guys….. a lot. If you think you have found one better than this – please let me know! (my second place prize for dairy-free ice cream would be Tofutti, but I have a hard time finding it).
BREAKING NEWS – this just in – Ben and Jerry’s® have come out with some new flavors!!! …. and Coconut Seven Layer Bar is one of them!!! Holy crap I need to get my hands on some of that….. (I literally just realized that when I went to copy the link to their website… I haven’t seen them in stores yet, but if you guys have and have tried it let me know!).
Alright, enough obsessing ?.
If you are lovin up on desserts, you should also check out these Healthy Double Chocolate Zucchini Brownies or these Brown Butter Cherry Chocolate Chunk Cookie Bars!
Don’t forget to check out my Instagram account for some behind-the-scenes action! Or give me a follow on Facebook or see what I am pinning on Pinterest!
Almond Butter Cookie Ice Cream Sandwiches [dairy free] – a delicious ice cream treat, filled with Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
PrintAlmond Butter Cookie Ice Cream Sandwiches [dairy-free]
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 large cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Two delicious, soft almond butter cookies wrapped around Ben and Jerry’s® dairy free ice cream!
Ingredients
- 1/2 cup coconut butter, softened
- 1 cup creamy almond butter (I used a combination of different almond butters)
- 1/4 cup coconut sugar
- 3/4 cup brown sugar
- 1 egg
- 1 Tablespoon vanilla extract
- 1/2 Teaspoon salt
- 1/2 Teaspoon baking soda
- 1 and 1/2 cups whole wheat flour
- Non-dairy ice cream of your choice
Instructions
- Preheat oven to 350.
- In a stand mixer, combine coconut butter, almond butter, coconut sugar and brown sugar.
- Continue mixing and add egg and vanilla extract.
- In separate medium bowl, combine whole wheat flour, baking soda and salt.
- As butter mixture continues to mix, slowly add dry ingredients.
- If you find the mixture is too dry, add water 1 Tablespoon at a time.
- For smaller cookies, shape into 1 and 1/2 inch balls; for larger it will be nearly a 2 inch ball.
- Place on baked or sprayed cookie sheet and then slightly flatten with a fork, criss-crossed.
- Bake for 8-10 minutes, but could be a few minutes longer if you are making large cookies.
- Allow cookies to cool.
- When cookies are cool enough, take some non-dairy ice cream and scoop out into small bowl.
- Allow the ice cream to melt just slightly, so it is pliable.
- Take one cookie and use a spoon to place some ice cream on the bottom. Continue added until you have enough.
- Take a second cooking and put the bottom of it on the ice cream to create a sandwich.
- Repeat with other cookies.
- Place in freezer until fully frozen; several hours, but preferably overnight.
Bethany says
Oh! I love the idea of a cookie ice cream sandwich! These look amazing!
Erin says
Thank you, Bethany!! Glad you like them ?!