If you’re a Daily Bites fan on Facebook, you may have noticed me mention last week that I’ve cut back on nuts in my diet. I’ll give you more details on why and on how it’s going later this week, but before I do, I have one nut-based recipe to share with you that—if you can eat nuts—should definitely go on your summer recipe bucket list!
These Mini “Oatmeal” Raisin Ice Cream Sandwiches are not only gluten-free and dairy-free, but they’re also grain-free. Instead of oatmeal, I use a blend of almond flour and shredded coconut to mimic the texture of oats while adding healthy fats and buttery flavor. Cinnamon and raisins add the characteristic flavor of oatmeal raisin cookies and dairy-free ice cream makes the perfect cold, creamy filling.
When I wrote my cookie book, I fell in love with using maple syrup in my oatmeal cookies, so that’s the sweetener that I use in these ice cream sandwiches, too. It’s a perfect natural sweetener that pairs well with the other ingredients and omits the need for cane sugar.
Isn’t everything cuter in miniature form? I think so, which is why I made the ice cream sandwiches on the smaller side. They fit perfectly into little hands, so they’re a great one to make with the kiddos to beat the summer heat.
For the ice cream, you could make homemade dairy-free ice cream for these treats or if you’re short on time, pick up a pint of Luna & Larry’s. It’s my favorite dairy-free ice cream brand made with coconut milk. Definitely “for special occasions only,” but worth the splurge in my opinion.
Some other homemade dairy-free ice cream recipes that would be tasty:
- Vanilla Macadamia Ice Cream from Daily Bites
- Coffee Ice Cream from Tasty Eats at Home
- Sunbutter Ice Cream from Elana’s Pantry
Need one more reason to make these ice cream sandwiches? July is National Ice Cream Month. Do your part and celebrate!
- 1-3/4 cup (168 grams) blanched almond flour
- ½ cup unsweetened shredded coconut
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup virgin coconut oil, melted
- ¼ cup maple syrup
- 1 tablespoon pure vanilla extract
- ½ cup raisins or dried currants
- 1 cup dairy-free vanilla ice cream, such as Luna & Larry’s Coconut Bliss
- Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper.
- In a large bowl, whisk together the almond flour, coconut, cinnamon, baking soda, and salt. Add the coconut oil, maple syrup, and vanilla. Stir to form a thick but moist dough. Stir in the raisins. Roll the dough into balls, using about 2 teaspoons of dough per ball, and place 2 inches apart on the lined baking sheets. Using your palm or the bottom of a glass, flatten the cookies to about ¼-inch thick.
- Bake for 8-10 minutes until golden brown around the edges. Immediately upon removing the cookies from the oven, press down on them gently with the bottom of a glass to flatten slightly. Cool completely on the baking sheets.
- Soften the ice cream at room temperature for 5-10 minutes until it is firm but easily spreadable. Sandwich about 1 tablespoon of ice cream between 2 cookies. Repeat with remaining ice cream and cookies. Serve right away, or freeze until ready to eat.