Snickerdoodle Ice Cream Sandwiches. (Vegan + GF)

I knew when I saw these snickerdoodle cookies on the Oh She Glows website that I needed to make them asap, and I knew when our friends invited us over for the Super Bowl, that I needed to make something special for their son who can’t have any gluten or dairy.

First of all, I love to spoil kids that don’t normally get all the treats that their peers get. And secondly if was THE SUPER BOWL, and even though I couldn’t have cared less about who was playing, it’s the one time a year other than all the other times like Christmas and New Year’s that we get to lounge around in big t-shirts and stuff ourselves with good food.

Reason no. 358,000,000 to celebrate, if ya ask me. So I made these gluten-free sandwich cookies for the gluten-free boy-ahem-ME, and let me tell ya, they were a hit.

They turned out spectactular, so spectacular in fact, that I’m tempted to make them again for Valentine’s. Wait, I’ll be in the air on V-day, Silly. I’ll be flying back to Nashville with my daughter, but do you think I could sneak these on the plane and somehow keep them from melting for 4 hours???

I mean, there’s gotta be a way, riiight?? Plus it wouldn’t be the first time I’ve taken weird perishable foods on the plane with me. I’ve been known to take specialty vegan cheeses and homemade nut milks with me in my “check-in” luggage. Not even joking. I’m probably the weirdest, but I get a rush from this kind of thing. My husband laughs at me because literally every time we go somewhere, I pull out some strange concoction or condiment that I’ve managed to bring along.

Like “What babe? You didn’t think they’d have vegan, low fat, NON DAIRY salted caramel coffee creamer where we were going, huh?”

Nope. And even if they did, it wouldn’t be nearly as good as the stuff I bring with me and I wouldn’t be nearly as happy and elated as I am when I find it in my suitcase perfectly undamaged after a 9 hour flight, and none of it has spoiled OR spilled onto my clothes.

It’s that element of surprise, ya know? Like when your kid’s been quiet for too long and then you find him actually doing something constructive, like coloring his horses’ manes in rainbow colors or making pens for them out of YOUR jewelry?? Like, hey at least he didn’t flush the dog down the toilet, wheeww. Always a nice surprise…

Like the moment when my random food items actually MAKE IT 2,000 miles and 3 time zones and 500 security scanners, completely and perfectly in tact. It’s the unexpected that does it, and it’s just so dang thrilling. Don’t think I wouldn’t *try* to bring along some special kind of ICE CREAM sandwiches.

Cuz I would. And these are that good.

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But even if you find yourself not on a plane on V-day, and not getting a rush from sneaking random perishable foods with you and you’re just going to be lounging around in your heart-shaped pj’s all day, you should still get plenty of thrill just from making these and watching people’s faces light up when you hand them these impressive darlings.

Your kids and significant others will think you are the best thing that ever happened to them.

Note: It’s best to make the ice cream the day before you need it, to give it time to freeze really well, so preferably you’ll want to do that today. Other than that, these come together fast and easy and they’ll be sure to impress kids and adults alike, and win over even the gluten and dairy nonbelievers.

I hope you enjoy and I hope you treat yourself like a King/Queen this Valentine’s Day.

Later, Loves!

 

Snickerdoodle Ice Cream Sandwiches
Servings Prep Time
10sandwiches 30minutes
Cook Time Passive Time
15minutes 7hours
Servings Prep Time
10sandwiches 30minutes
Cook Time Passive Time
15minutes 7hours
Ingredients
For the Cookies:
For the Maple Ginger Ice Cream
For the Caramel Sauce:
Instructions
For the Ice Cream:
  1. Make your ice cream by blending all ingredients in a blender until smooth, about 1 minute. Freeze or refrigerate until cold, then pour into the ice cream machine and churn, according to manufacturer's instructions. Place in freezer and freeze for at least six hours to get solid scoops.
For the caramel sauce:
  1. Simmer sugar and water over medium heat, swirling pan occasionally, but not stirring for about 15 minutes. Watch closely so it does not burn, and remove from heart as soon as it turns a deep amber color. Add coconut cream and salt slowly while stirring and place back on warm burner to mix and melt everything together. Let cool.
To assemble:
  1. Make sure cookies are completely cool before using, then place scoops of ice cream on the bottom side of one cookie, top with another cookie, and press together slightly. Drizzle with caramel sauce and sprinkle with coarse sugar or rainbow sprinkles.

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