Dragon-Berry Ice Cream Sandwich for @immaculatebaking x @thefeedfeed. 🍪🍦 Find @Sprouts near you to shop #ImmaculateBaking products and check out Chef Lisa’s Springtime recipe made with 4 simple ingredients to make an epic gluten free + plant-based ice cream sandwich: [ff.recipes/ice-cream-sandwich] #ad #feedfeed #sprouts bit.ly/find-Sprouts
Prep time: 4 hours (or overnight)
Cook time: 15 min
Yield: 6 cookie sandwiches
Chef note: Using sugar-free, plant based ice cream creates a healthier version of dessert. Adding in fruit will naturally sweeten the ice cream and add a beautiful pop of color.
1 package Immaculate Baking Company Gluten Free Chocolate Chunk Cookies
1 pint sugar-free coconut ice cream
1 dragon fruit, peeled and cut into chunks
1 cup strawberries, halved
Preheat oven to 350°F. Line a baking sheet with parchment paper. Place cookies 1-inch apart on baking sheet. Bake for 15 minutes until golden brown, allow to cool completely.
Meanwhile, in a blender, add ice cream, dragon fruit and strawberries. Blend until smooth. Add to a glass dish and freeze for 4 hours or overnight.
To assemble, place a scoop of dragon-berry ice cream between 2 cookies. Repeat with remaining ice cream and cookies. Enjoy!