Recipe: Lemon-Basil & White Chocolate Chip Ice Cream Sandwiches (Vegan & Gluten-Free)
Bright, creamy, and 100% vegan lemon-basil ice cream meets gluten-free white chocolate chip cookies in this showstopper. Both the ice cream and the cookies can be made with the Ankarsrum stand mixer, using the Ice Cream Attachment and clear mixing bowl. Before you begin, ensure the ice cream has been frozen until very firm, ideally overnight, for easier assembly. The cookies should be completely cool before sandwiching.
Makes 12 ice cream sandwiches
Ingredients
1 recipe Vegan Lemon & Basil Ice Cream (see recipe here)
1 recipe Vegan & Gluten-Free White Chocolate Chip Cookies (see recipe here)
1 recipe Vegan & Gluten-Free White Chocolate Chip Cookies (see recipe here)
Method
- Pair the cookies into couples of similar size and shape. You’ll need 12 pairs for 12 sandwiches.
- Remove the ice cream from the freezer and allow it to sit at room temperature for 5–10 minutes. This makes it easier to scoop and shape.
- Place a scoop (approx. 60ml) of lemon-basil ice cream on the flat side of one cookie. Gently press another cookie on top, flat side down, until the ice cream spreads to the edges. Repeat with remaining cookie pairs.
- Place the assembled sandwiches on trays or containers lined with baking parchment. Freeze for at least 1 hour to firm up before serving.
BK Tips
- Work quickly when assembling. If the ice cream softens too much, return it to the freezer for 10 minutes before continuing.
- If storing for later, wrap each sandwich individually in parchment paper or cling film, and store in an airtight container. It will keep well for up to one week.
