Blackberry-swirled cashew milk ice cream, sandwiched between two oatmeal crisp cookies. These ice cream sandwiches taste just like my favorite summer dessert, blackberry crisp!
Where I grew up, you could find blackberries growing all over the place in the summertime. We’d pick them just as fast as we could eat them. My mom would make these gorgeous blackberry pies, but she’d also make a big pan of blackberry crisp. Sweet bubbly blackberries, with a crisp oatmeal topping. It just had to be served warm and with 2 scoops of vanilla ice cream. No other way to eat blackberry crisp. The summer dessert my whole family couldn’t get enough of. Sweet memories.
I’ve taken this simple berry dessert and turned it into an ice cream sandwich. Say what? I pressed the gluten free crisp oatmeal topping into two separate baking dishes and baked. Once cooled, I topped one layer with So Delicious Dairy Free very vanilla cashew milk ice cream {the richest, creamiest ice cream around} and swirled in a homemade seedless blackberry sauce. Top the ice cream with another layer of the oatmeal crisp cookie and freeze until set. I think I’m going to make all my ice cream sandwiches like this now. Just slice and serve. Beautiful!
Here’s to another recipe for the Raise a Pint Recipe Contest! 21 talented bloggers have come together in this summer’s Go Dairy Free recipe contest, sponsored by So Delicious Dairy Free. From delicious ice cream cakes to the most decadent dairy free frozen treats, all made with either So Delicious coconut milk or cashew milk ice creams. This is my second entry in the contest, along with my gluten free vegan cherry limeade ice cream cupcakes.
You can join in on the #RaiseAPint event too! From July 11-August 5, So Delicious Dairy Free will award 20 entries with an ice cream party prize pack. Share your moment on instagram, facebook, or twitter. Be sure to include #RaiseAPint and vote for your favorites too. You can find all of the details here!
Ready to sink your teeth into one of these gluten free vegan blackberry crisp ice cream sandwiches? When my daughter took her first bite, she said, “mom, these are the BEST ice cream sandwiches I have ever had!” Bless her little ice cream lovin’ heart.
- 1 cup Sarah's gluten free flour blend
- 1 cup Bob's Red Mill certified gluten free rolled oats
- 1/4 cup almond flour
- 1/4 cup cane sugar
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 5 tablespoons non-hydrogenated shortening* {such as Nutiva}
- 3 tablespoons pure maple syrup
- 2 tablespoons So Delicious Dairy Free unsweetened almond or coconut milk
- 1 1/2 cups fresh or frozen blackberries
- 2 tablespoons cane sugar
- 2 pints So Delicious Dairy Free very vanilla cashew milk ice cream
- Preheat oven to 375 degrees. Line 2 8x8-inch square baking pans** with parchment paper, with overhang for easy removal.
- In large mixing bowl, whisk together flour blend, oats, almond flour, sugar, brown sugar, cinnamon and salt. Add shortening and blend with fork until well mixed.
- Pour maple syrup and almond milk into oat mixture. Stir until just combined.
- Divide oatmeal mixture between 2 prepared pans. Smooth into even layer. Bake 18-22 minutes, until golden brown.
- Place on cooling rack to cool for 15 minutes. Remove from pan, using parchment paper. Cool completely.
- To make blackberry sauce, place blackberries and sugar in small saucepan. Bring to low boil. Simmer on low 5-10 minutes, stirring until blackberries begin to break down and juices thicken.
- Over small bowl, pour blackberries through fine mesh strainer. Press with back of spoon, removing seeds. Place blackberry sauce in fridge and allow to cool completely.
- When ready to assemble ice cream sandwiches, line cooled 8x8-inch baking pan with plastic wrap or parchment paper.
- Remove ice cream from freezer. Allow to sit on counter 10 minutes to soften. Scoop ice cream into large bowl and stir until smooth and no large pieces remain.
- Place one layer of oatmeal crisp cookie into bottom of prepared pan. Top with softened ice cream.
- Immediately drizzle blackberry sauce over ice cream. Using butterknife, swirl sauce into ice cream. Top with remaining layer of oatmeal crisp cookie, top side up.
- Place into freezer for 4-5 hours, until completely set. When ready to serve, remove from pan by lifting out with plastic wrap {use spatula to help loosen}.
- Using large sharp knife, slice into ice cream sandwiches. Enjoy immediately or place back into freezer. Store in airtight container.
*If you don't have 2 separate 8x8-inch pans, just bake one at a time.
Be sure to check out the other fabulous bloggers participating in the #RaisePint recipe contest!
Alexa of Flo & Grace
Brianna of Flippin’ Delicious
Cadry of Cadry’s Kitchen
Colette of Learning to Eat Allergy Free
Elizabeth of EBL Food Allergies
Hannah of Bittersweet
Jackie of Jackie Ourman
Jenn of Veggie Inspired
Jules of gf Jules
Kelly of The Pretty Bee
Kim of Kim’s Welcoming Kitchen
Kristina of Spabettie
Lacy of Making it Milk Free
Laura of Petite Allergy Treats
Megan of Allergy Free Alaska
Natalie of Feasting On Fruit
Rebecca of Strength and Sunshine
Sarah of A Whisk & Two Wands
Sharon of What the Fork
Wendy of Wendy Polisi
This post has been sponsored by Go Dairy Free and So Delicious Dairy Free. All opinions are my own.
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