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 😊.
Also, if you are in the market for a new photography board – visit our Etsy Store!
- ½ cup coconut butter, softened
- 1 cup creamy almond butter (I used a combination of different almond butters)
- ¼ cup coconut sugar
- ¾ cup brown sugar
- 1 egg
- 1 Tablespoon vanilla extract
- ½ Teaspoon salt
- ½ Teaspoon baking soda
- 1 and ½ cups whole wheat flour
- Non-dairy ice cream of your choice
- 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 ½ 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.