Chocolate Dipped Cookie Dough Ice Cream Sandwich
#MilkTheMoments - Try this lactose-free homemade ice cream sandwich recipe made with LACTAID® Reduced Fat 2% Lactose-Free Milk and LACTAID® Lactose-Free Salted Caramel Ice Cream! Perfect for a summer party snack or ice cream night treat, these chocolate dipped ice cream sandwiches will satisfy your sweet tooth without discomfort.
Recipe by LACTAID® Brand
Prep | Total |
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Servings |
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Ingredients
For the Cookie Dough
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
For the Sandwich
For the Chocolate Sauce
½ cup coconut oil
1 tablespoon sugar
2 tablespoons unsweetened cocoa powder
Directions
For the Cookie Dough
Preheat oven to 350 degrees F.
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.
In the bowl of a stand mixer or with a hand mixer, cream coconut oil and sugars.
Turn the mixture off and stir in LACTAID® Reduced Fat 2% Lactose-Free Milk and vanilla extract.
Stir flour into the mixture until completely absorbed, then stir in non-dairy chocolate chips until combined.
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.)
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.
For the Sandwich
Peel the top layer of waxed paper off the dough. Gently cut the dough in half.
Scoop the LACTAID® Lactose-Free Salted Caramel Ice Cream onto one half of the dough. Spread in an even layer over the dough sheet.
Carefully top with the second dough sheet, pressing down gently into the ice cream.
Cover the entire slab with plastic wrap and place the sandwich sheet back in the freezer overnight to firm.
Remove the ice cream sandwich from the freezer, allow to sit for 5 minutes.
Using a serrated knife, cut the sandwich into 6 even squares and place back in the freezer, until ready to dip.
For the Chocolate Sauce
In a saucepan, on medium low heat, melt together the coconut oil and sugar over medium heat.
Add the cocoa powder and whisk until combined.
Remove from heat. Let cool for 15 to 20 minutes.
Dip each sandwich halfway into the chocolate sauce and place back on the baking sheet.
Freeze for 10 to 15 minutes until the chocolate sauce has hardened.
Nutrition Facts
Serving Size
1 sandwich
Amount Per Serving
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.
