🍪 Cookies and Ice Cream

Creamy, Crunchy, and Totally Irresistible!

This indulgent ice cream dessert brings together layers of silky cashew butter and coconut cream, stacked between gluten-free cookies and coated in rich melted chocolate. It’s the ultimate no-churn frozen treat—perfect for parties or cozy nights in.

Kitchen Tools

• Ice bucket or freezer-safe mold

• Spoon or spatula

• Freezer

Ingredients

• 3 tablespoons cashew butter

• 3 tablespoons coconut cream (thick part from the top of the can)

• 4 gluten-free cookies

• 100 g / 3.5 oz chocolate (dark or semi-sweet, for melting)

Instructions

1. Layer the cream: In an ice bucket or freezer-safe mold, add a layer of cashew butter, followed by a layer of coconut cream, and finish with another layer of cashew butter. Use a spoon to gently level each layer.

2. Freeze the base: Freeze the bucket until the layers are fully set—about 2 to 3 hours.

3. Assemble the sandwiches: Once frozen, scoop or cut small portions of the layered cream mixture and place them between two halves of a gluten-free cookie.

4. Coat with chocolate: Melt the chocolate and dip each assembled ice cream sandwich halfway or completely, depending on your preference.

5. Set and serve: Place the dipped sandwiches on parchment paper and return to the freezer for another 15–30 minutes to firm up.

Serving Tips

• Serve straight from the freezer for the perfect bite

• Roll the edges in crushed nuts or coconut before freezing for a fancy finish

Storage

Store in an airtight container in the freezer for up to 1 week.

These frozen cookie sandwiches combine creamy, crunchy, and chocolatey in every bite—and they couldn’t be easier to make!