Blackberry Crisp Ice Cream Sandwiches (Runner-Up Contest Winner)
Blackberry Crisp Ice Cream Sandwiches (Runner-Up Contest Winner) is a side dish that serves 8. One portion of this dish contains approximately 8g of protein, 13g of fat, and a total of 334 calories. For 72 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 8 people have tried and liked this recipe. A mixture of cane sugar, cake flour blend, brown sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. It will be a hit at your Summer event. It is brought to you by Go Dairy Free. It is a good option if you're following a dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 50%, which is solid. Vegan S’mores Icebox Cake (Runner-Up Contest Winner), Smoky Chipotle Vegan Gingerbread Cake (Runner-Up Contest Winner!), and Samoan Ice Cream Cake (Grand Prize Contest Winner) are very similar to this recipe.
Servings: 8
Preparation duration: 45 minutes
Cooking duration: 30 minutes
Ingredients:
¼ cup almond flour
1½ cups fresh or frozen blackberries
¼ cup brown sugar
1 cup Sarah's gluten free flour blend
¼ cup cane sugar
2 tablespoons cane sugar
2 tablespoons So Delicious Dairy Free Unsweetened Almond or Coconut Milk Beverage
2 pints So Delicious Dairy Free Very Vanilla Cashew Milk Ice Cream
½ teaspoon ground cinnamon
3 tablespoons pure maple syrup
1 cup certified gluten free rolled oats (such as Bob's Red Mill)
¼ teaspoon sea salt
5 tablespoons non-hydrogenated shortening* (such as Nutiva or Spectrum)
Equipment:
baking paper
baking pan
mixing bowl
whisk
oven
wire rack
sieve
sauce pan
bowl
plastic wrap
butter knife
frying pan
spatula
knife
Cooking instruction summary:
Preheat your oven to 375F. Line 2 8x8-inch square baking pans** with parchment paper, with overhang for easy removal.In a large mixing bowl, whisk together the flour blend, oats, almond flour, sugar, brown sugar, cinnamon and salt. Add the shortening and blend with a fork until well mixed.Pour the maple syrup and milk beverage into the oat mixture. Stir until just combined.Divide the oatmeal mixture between your 2 prepared pans and smooth into an even layer. Bake for 18 to 22 minutes, or until golden brown.Place the pans on a cooling rack for 15 minutes. Remove the baked crisp from the pans, using the parchment paper. Let cool completely.Place the blackberries and sugar in a small saucepan. Bring the mixture to a low boil. Simmer on low for 5 to 10 minutes, stirring until blackberries begin to break down and the juices thicken.Over a small bowl, pour the blackberries through fine mesh strainer. Press with the back of a spoon to extract all of the juices and remove the seeds. Place the blackberry sauce in the fridge and allow to cool completely.When ready to assemble, line a cooled 8x8-inch baking pan with plastic wrap or parchment paper.Remove the ice cream from the freezer, and allow it to sit on the counter for 10 minutes to soften.Scoop the softened ice cream into a large bowl and stir until smooth with no large pieces remaining.Place one layer of oatmeal crisp cookie into the bottom of the prepared pan. Top with the softened ice cream. Immediately drizzle the blackberry sauce over the ice cream. Using a butter knife, swirl the sauce into the ice cream. Top with the remaining layer of oatmeal crisp cookie, top side up.Place the sandwiches in the freezer for 4 to 5 hours, or until completely set. When ready to serve, remove from the pan by lifting out with plastic wrap (I use a spatula to help loosen it, too).Using a large sharp knife, slice the block into ice cream sandwiches. Enjoy immediately or store in an airtight container (or individually wrapped) in the freezer.
Step by step:
1. Preheat your oven to 375F. Line 2 8x8-inch square baking pans** with parchment paper, with overhang for easy removal.In a large mixing bowl, whisk together the flour blend, oats, almond flour, sugar, brown sugar, cinnamon and salt.
2. Add the shortening and blend with a fork until well mixed.
3. Pour the maple syrup and milk beverage into the oat mixture. Stir until just combined.Divide the oatmeal mixture between your 2 prepared pans and smooth into an even layer.
4. Bake for 18 to 22 minutes, or until golden brown.
5. Place the pans on a cooling rack for 15 minutes.
6. Remove the baked crisp from the pans, using the parchment paper.
7. Let cool completely.
8. Place the blackberries and sugar in a small saucepan. Bring the mixture to a low boil. Simmer on low for 5 to 10 minutes, stirring until blackberries begin to break down and the juices thicken.Over a small bowl, pour the blackberries through fine mesh strainer. Press with the back of a spoon to extract all of the juices and remove the seeds.
9. Place the blackberry sauce in the fridge and allow to cool completely.When ready to assemble, line a cooled 8x8-inch baking pan with plastic wrap or parchment paper.
10. Remove the ice cream from the freezer, and allow it to sit on the counter for 10 minutes to soften.Scoop the softened ice cream into a large bowl and stir until smooth with no large pieces remaining.
11. Place one layer of oatmeal crisp cookie into the bottom of the prepared pan. Top with the softened ice cream. Immediately drizzle the blackberry sauce over the ice cream. Using a butter knife, swirl the sauce into the ice cream. Top with the remaining layer of oatmeal crisp cookie, top side up.
12. Place the sandwiches in the freezer for 4 to 5 hours, or until completely set. When ready to serve, remove from the pan by lifting out with plastic wrap (I use a spatula to help loosen it, too).Using a large sharp knife, slice the block into ice cream sandwiches. Enjoy immediately or store in an airtight container (or individually wrapped) in the freezer.
Nutrition Information:
covered percent of daily need
