Makes 2 dozen cookies for 12 sandwiches

The Ice cream will be smooth and creamy because of the arrowroot thickens the base and reduces the formation of ice crystals

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Name: Dairy Free Ice Cream Sandwich
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Dessert
Ingredients: 1 1/2 cups Spelt flour; 1 cup Date Sugar; 1 tsp Cinnamon; 1 1/2 cups Regular Oats; 1 tsp Baking Soda; 1 cup Hot Water; 1/2 cup Coconut Oil, melted; 1 tsp Vanilla extract; 1/2 cup Carob or Chocolate chips; 1/2 cup Walnuts, chopped; COCONUT MILK ICE CREAM; 1/4 cup Soy Milk unsweetened; 2 tbsp Arrow Root Powder; 1 1/4 cups Soy Creamer; 1 1/2 cups Coconut Milk or 13.5 ounce can; 3/4 cup Sugar or Agave Syrup; 1 Cinnamon stick broken in half; 1 Vanilla bean; 1 tbsp Vanilla extract

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INGREDIENTS

COOKIES
1 1/2 cups Spelt flour
1 cup Date Sugar
1 tsp Cinnamon
1 1/2 cups Regular Oats
1 tsp Baking Soda
1 cup Hot Water
1/2 cup Coconut Oil, ; melted
1 tsp Vanilla extract
1/2 cup Carob or Chocolate chips
1/2 cup Walnuts, ; chopped
COCONUT MILK ICE CREAM
1/4 cup Soy Milk ; unsweetened
2 tbsp Arrow Root Powder
1 1/4 cups Soy Creamer
1 1/2 cups Coconut Milk ; or 13.5 ounce can
3/4 cup Sugar or Agave Syrup
1 Cinnamon stick ; broken in half
1 Vanilla bean
1 tbsp Vanilla extract

Servings

INSTRUCTIONS

Cookies: Preheat oven to 350 degrees F and spray a cookie sheet with oil In a large bowl combine flour, date sugar and cinnamon. In a medium size bowl combine oats and baking soda. Add the hot water to the oats stirring well. Add the oil and vanilla to oat mixture and stir to combine. Pour the oat mixture into the flour mixture and stir well, then fold in the carob or chocolate chips and the chopped walnuts. Drop rounded teaspoons of dough onto the cookie sheet and flatten with a fork. Bake for 15 minutes. Remove from oven and cool before moving to a wire rack. When cool place half the cookies upside onto two 9 x 13 casserole pans. Spoon ice cream onto each half and cover with another cookie. When done cover the casserole with a lid and place in the freezer for 24 hours. Coconut Milk Ice Cream In a small bowl whisk together 1/4 cup soy milk with arrow powder until smooth. Set aside. pour next three ingredients into a small-medium saucepan, stir to combine and add optional cinnamon stick halves With a sharp knife slit the vanilla bean lengthwise. Using the tip of the knife scrape out seeds into the milk mixture. Place over medium heat and bring just to a boil. Remove from heat and quickly whisk in soy milk-arrowroot mixture until very smooth. Add vanilla extract. Allow to cool to room temperature. Whisk again if lumps remain and then cover and refrigerate for several hours. Freeze according to your ice cream maker’s instructions.

NOTES

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Dairy Free Ice Cream Sandwich

COOKIES
1 1/2 cups Spelt flour
1 cup Date Sugar
1 tsp Cinnamon
1 1/2 cups Regular Oats
1 tsp Baking Soda
1 cup Hot Water
1/2 cup Coconut Oil, melted
1 tsp Vanilla extract
1/2 cup Carob or Chocolate chips
1/2 cup Walnuts, chopped
 COCONUT MILK ICE CREAM
1/4 cup Soy Milk unsweetened
2 tbsp Arrow Root Powder
1 1/4 cups Soy Creamer
1 1/2 cups Coconut Milk or 13.5 ounce can
3/4 cup Sugar or Agave Syrup
1 Cinnamon stick broken in half
1 Vanilla bean
1 tbsp Vanilla extract

Cookies:
Preheat oven to 350 degrees F and spray a cookie sheet with oil

In a large bowl combine flour, date sugar and cinnamon.

In a medium size bowl combine oats and baking soda. Add the hot water to the oats stirring well.
Add the oil and vanilla to oat mixture and stir to combine.
Pour the oat mixture into the flour mixture and stir well, then fold in the carob or chocolate chips and the chopped walnuts.

Drop rounded teaspoons of dough onto the cookie sheet and flatten with a fork.

Bake for 15 minutes. Remove from oven and cool before moving to a wire rack. 
When cool place half the cookies upside onto two 9 x 13 casserole pans.

Spoon ice cream onto each half and cover with another cookie. When done cover the casserole with a lid and place in the freezer for 24 hours.

Coconut Milk Ice Cream
In a small bowl whisk together 1/4 cup soy milk with arrow powder until smooth. Set aside.
pour next three ingredients into a small-medium saucepan, stir to combine and add optional cinnamon stick halves
With a sharp knife slit the vanilla bean lengthwise. Using the tip of the knife scrape out seeds into the milk mixture. 
Place over medium heat and bring just to a boil. Remove from heat and quickly  whisk in soy milk-arrowroot mixture until very smooth. Add vanilla extract. Allow to cool to room temperature. Whisk again if lumps remain and then cover and refrigerate for several hours.  Freeze according to your ice cream maker’s instructions.

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Nutrition

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Serving Size: 1 Serving (98g)
Recipe Makes: 12 Servings

Calories: 285
Calories from Fat: 202 (71%)

Amt Per Serving		% DV

	Total Fat 22.5g	30 %
	Saturated Fat 15.2g	76 %
	Monounsaturated Fat 4.5g
	Polyunsanturated Fat 1.1g
Cholesterol 40.7mg		13 %
Sodium 117.7mg		4 %
Potassium 167.1mg		4 %
Total Carbohydrate 18.3g		5 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 15.5g
Protein 4.3g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 285

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