Updated: Apr 1
What’s better than a generous scoop of vegan ice cream? A generous scoop of Good Kind Nicecream between two cookies! Whether you prefer the classic vanilla-meets-chocolate sammie or the It’s-It-style soft chocolate chip sandwich, these sweet handholds are summertime staples. All our frozen desserts are dairy-free, so take a break from the pint and get creative with a new favorite frozen novelty treat you can make in just a few minutes.
Good Kind Cookie Sandwiches Makes up to 12 sandwiches
1 (16 oz.) jar creamy cashew butter 3/4 cup coconut sugar 2 chia eggs 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1/4 teaspoon sea salt 1 cup dark chocolate chips (optional)
Prepare the Cashew Butter Cookies using the directions here. The recipe should make 24 cookies, though you might want to make them a little smaller since these sandwiches can be very rich. Cool the cookies on the baking sheet for 10
Preheat the oven to 350F and line a baking sheet with parchment paper. (You can generously grease the pan with coconut oil, if you prefer.) In a large bowl, combine all of the ingredients except for the chocolate chips and stir well until a sticky dough is formed. Fold in the chocolate chips, if using, and then drop the dough by rounded tablespoons onto the prepared baking sheet.
Use your fingers (getting them wet helps prevent sticking) to gently press the dough down into a cookie-shape, as these cookies only spread slightly.
To make the ice cream sandwiches, arrange 6 to 12 of the cookies bottom-side-facing-up on a large plate or baking sheet. Add a generous scoop of Good Kind nicecream to each one, then place another cookie on top of the ice cream to create a sandwich. Place the sheet of cookies in the freezer to firm up, at least 1 hour before serving.
For an extra decadent treat, I like to dip half of the frozen cookies in melted dark chocolate and sprinkle them with crushed nuts.
Give this a try and tag us @goodkindfoods to let us know how much you love them!