A true vanilla bean dream! Creamy vanilla bean ice cream sandwiched between soft chocolate chip cookies is an unbeatable combination.
Ingredients
Prep
- In a large bowl, whisk together the sugar, brown sugar, salt, and melted vegan butter until combined.
- Add in Forager Project Cashewmilk and vanilla extract. Mix until all sugar has dissolved and the batter is smooth.
- Sift in flour and baking soda and mix with a spatula, folding the chocolate chips, being careful not to overmix dough.
- Cover and chill the dough for at least an hour up to overnight in the refrigerator.
- Preheat the oven to 350°F (180°C).
- Scoop the dough with an ice cream scoop, roll into balls and place onto a parchment lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly. Sprinkle cookie dough with flaky salt.
- Bake for 12-15 minutes until golden brown. Allow cookies to cool completely before building your ice cream sandwiches.
- Turn your pint of dairy-free ice cream on its side and slice into 1 inch rounds. Place sliced ice cream onto a cookie and peel off pint wrapper. Top with a second cookie and enjoy.
