The simple signs of spring are getting me excited for the summer to come. With the hope of warmer days came the cravings of summer treats. Impatience got the best of me today so I cranked up the heat and created some gluten free and vegan ice cream sandwiches. Oh my goodness, pure bliss! Today I went with traditional flavors (chocolate chip and vanilla) but watch for more exciting varieties to come.
Chocolate Chip Cookies by Elana Amsterdam
2 1/2 c almond flour
1/2 tsp salt
1/2 tsp baking soda
1/2 c grapeseed oil
1/2 c agave nectar
1 Tbs vanilla
Vanilla Coconut Bliss Ice Cream
Combine dry ingredients in one bowl and wet ingredients in a separate smaller bowl. Once ingredients are combined, add wet ingredients to the dry and mix well. Place tsp sized balls of dough on parchment paper lined cookie sheet and flatten slightly. Bake at 350 for 7-10 minutes. Once cool add 1-2 Tbs of ice cream to the bottom of a cookie. Place another cookie on top of ice cream and press down gently. Wrap in cellophane and place in freezer for at least two hours. Enjoy!
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