Chef Chloé's Chocolate Dipped Ice Cream Cookie Sandwiches

Makes 6 to 8 Ice Cream Sandwiches

Preparation time: 40 minutes (+ 3 hours for ice cream to freeze)

These chocolate dipped ice cream sandwiches are my favorite of all the desserts I've made to date. Can you think of anything more delicious? If you can, please let me know so I can make it right this instant! This is a recipe from Chloe Coscarelli's website, I first came across it about 2 years ago, I've been meaning to make these ever since and I can't think why it took me so long to get around to it. 

Ingredients

For the Chocolate Chip Cookies

2 ¼ cups flour ( I used wholemeal)

1 tsp baking soda

1 T Ener-G egg replacer

¾ tsp salt

¾ tsp ground cinnamon

1 cup vegan margarine

¾ cup sugar

¾ cup brown sugar

¼ cup water

1 T pure vanilla extract

For the Vanilla & Coconut Ice Cream

1 cup dairy-free chocolate chips

3/4 tsp xanthum or guar gum

1 can coconut milk

1 ½ cups almond milk

¾ cup agave

3 T canola oil

1 T vanilla extract

1/8 tsp salt

For the dip & topping

1 cup topping  (sprinkles or toasted almond bits, coconut, etc)

2 cups dairy-free chocolate chips

Directions

To make the Chocolate Chip Cookies: Preheat oven to 325 degrees F and line a large baking sheet with parchment paper.

In medium bowl, whisk together flour, baking soda, egg replacer, salt, and cinnamon. Using an electric mixer, beat the margarine, sugar, brown sugar, water, and vanilla until fluffy. Stir in the flour mixture ½ cup at a time, and then add 1 cup chocolate chips.

Scoop about 2 tablespoons of dough at a time onto the prepared baking sheet and flatten it with the palm of your hand. Repeat with remaining dough, leaving about 2 inches between each cookie. Bake for approximately 12 to 18 minutes, until the edges begin to brown and the center of the cookie is a nice golden color. Remove from oven and let cool completely.

To make the Vanilla & Coconut Ice Cream: Blend coconut milk, almond milk, agave, oil, vanilla, salt, shredded coconut and xanthan gum in a blender until smooth. If you don't have an ice cream maker just put in the freezer for several hours, it'll turn out fine, it will just be more like sorbet than ice cream. If you do have an ice cream maker, then chill in the refrigerator for 3 to 4 hours then run it in an ice cream maker according to machine instructions. Store in freezer, wrapped tightly with plastic wrap touching the top of the ice cream.

To assemble the Ice Cream Sandwiches: I would recommend only assembling these right before serving, so that the cookies are fresh rather than fully frozen when served. Let the ice cream soften in the refrigerator for about 15-30 minutes. Sandwich 1 scoop of ice cream between 2 cookies and freeze. Repeat with all remaining cookies. While the sandwiches firm up in the freezer, melt chocolate chips in a double boiler or microwave.

Dip half of each ice cream sandwich in the melted chocolate and roll in desired topping until coated. Refreeze immediately and serve.