1 cup all-purpose flour
½ cup coconut oil
½ cup packed brown sugar
¼ cup white granulated sugar
2 tablespoons LACTAID® Reduced Fat 2% Lactose-Free Milk
½ teaspoon vanilla extract
¾ cup non-dairy semisweet chocolate chips
½ cup coconut oil
1 tablespoon sugar
2 tablespoons unsweetened cocoa powder
- 1.
Preheat oven to 350 degrees F.
- 2.
Spread flour on a foil or parchment-covered baking sheet and bake for 5 minutes. (This helps to remove the raw flour taste.) Set aside.
- 3.
In the bowl of a stand mixer or with a hand mixer, cream coconut oil and sugars.
- 4.
Turn the mixture off and stir in LACTAID® Reduced Fat 2% Lactose-Free Milkand vanilla extract.
- 5.
Stir flour into the mixture until completely absorbed, then stir in non-dairy chocolate chips until combined.
- 6.
Line a 9x13-inch baking sheet with lightly oiled waxed paper. Press the dough into a pan and place another piece of lightly oiled wax paper over the top (oiled side down against the dough.)
- 7.
Place another baking sheet over the wax paper and press down hard all over. Dough should be an even layer, about ¼-inch thick. Freeze dough sheets until firm, about 1 hour.
- 1.
Peel the top layer of waxed paper off the dough. Gently cut the dough in half.
- 2.
Scoop the LACTAID® Lactose-Free Chocolate Chip Cookie Dough Ice Creamonto one half of the dough. Spread in an even layer over the dough sheet.
- 3.
Carefully top with the second dough sheet, pressing down gently into the ice cream.
- 4.
Cover the entire slab with plastic wrap and place the sandwich sheet back in the freezer overnight to firm.
- 5.
Remove the ice cream sandwich from the freezer, allow to sit for 5 minutes.
- 6.
Using a serrated knife, cut the sandwich into 6 even squares and place back in the freezer, until ready to dip.
- 1.
In a saucepan, on medium low heat, melt together the coconut oil and sugar over medium heat.
- 2.
Add the cocoa powder and whisk until combined.
- 3.
Remove from heat. Let cool for 15 to 20 minutes.
- 4.
Dip each sandwich halfway into the chocolate sauce and place back on the baking sheet.
- 5.
Freeze for 10 to 15 minutes until the chocolate sauce has hardened.
Serving Size
1 sandwich
Amount Per Serving
Nutrient | Amount |
|---|---|
Calories | 784 |
Total Fat | 55g |
Calories from Fat | - |
Saturated Fat | - |
Cholestrol | - |
Sodium | - |
Total Carbohydrate | 76g |
Dietary Fiber | 4g |
Sugars | - |
Protein | 7g |
Calcium | - |
Related Recipes
Keep exploring our recipe hub for more lactose-free recipes you can make using LACTAID® products. If we don't make it, we'll show you how to substitute a similar ingredient in your favorite recipe! Check out our simple conversion chart to help you swap traditional dairy ingredients for LACTAID® products.
