Tahini Chocolate Chip Ice Cream Cookie Sandwiches

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Tahini Chocolate Chip Ice Cream Cookie Sandwiches

My viral Life Changing Tahini Chocolate Chip Cookies, but in ice cream sandwich form. And I've made them mini, because everything small is really cute. These ice cream sandwiches are gluten-free, grain-free, dairy-free, and can be made vegan and nut-free, too!

Prep Time 5

Cook Time 10

Chill time 30

Total Time 45

Servings

Calories 256kcal

Author Nicole Modic

Ingredients

1 cup almond flour
1 cup tahini I recommend Soom Foods, but any liquidy tahini will work
½ cup maple syrup
1 egg
1 tsp baking soda
1 heaping cup of chocolate chips plus another 1/2-3/4 cup mini chocolate chips to roll the ice cream sandwiches in
1 scoop collagen peptides optional
sea salt flakes for topping
1 pint dairy-free vanilla ice cream of choice

Instructions

Line a baking sheet with parchment paper and set aside.
In a medium size bowl, mix together the almond flour, tahini, maple syrup, collagen peptides (if using), and chocolate chips!
The dough should be thick. If it's not, add a little bit more almond flour.
Mix to ensure everything is coated well, and place the bowl in the refrigerator for 30 minutes. DO NOT SKIP THIS STEP, THIS IS THE MAGIC!
While the dough is chilling, preheat oven to 350 F.
Remove bowl from the refrigerator, and add the egg and baking soda, and mix together until fully incorporated.
Using a cookie scoop or spoon, scoop dough and form 20 small cookies.
Bake for 10-11 minutes.
Remove from the oven and let the cookies cool completely.
Once the cookies have cooled, add one small scoop of ice cream to half of the cookies, then form little sandwiches with the other half.
Roll each ice cream sandwich in mini chocolate chips and place them in the freezer to harden up. Note: you need to work pretty quickly here, so they don't melt.
Eat and enjoy!

Video

Nutrition