Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Ice Cream Sandwich with Chai Cookies https://www.metro.ca/userfiles/image/recipes/sandwich-creme-glacee-chai-10651.jpg PT1H00M PT08M PT2H08M
Position the rack in the middle of the oven. Preheat the oven to 375°F. Line two baking sheets with parchment paper.In a small bowl, combine the chia seeds with hot water. Set aside.In a bowl, combine the flour, cornstarch, baking soda, salt, cinnamon, ginger, cardamom, and cloves. Set aside.In another bowl, use an electric mixer to combine the brown sugar, sugar, egg, egg yolk, coconut oil, and vanilla for 3 minutes.Incorporate the mixture of chia seeds and water.Incorporate the dry ingredients and mix well.Shape the dough into balls of about 1 1/2 tablespoon or use a small ice cream scoop and place them on the sheets with about 2 inches of space between each ball. Lightly flatten the top of the cookies.Let the balls cool for 1 hour in the refrigerator. This step is very important because if the dough is not cold enough, your cookies will fall flat because coconut oil melts a lot quicker than butter.Bake for 8 minutes but don’t overbake them! Cookies will not look completely cooked in the centre, and that’s what you want! Cool the cookies for 3 minutes on the sheet.When the cookies are completely cool, scoop some ice cream between two cookies. Place the cookies on a sheet and put in the freezer.Tip:You can dip your ice cream sandwiches in melted chocolate before putting them into the freezer.Source: K pour Katrine
14
0 0 0 0
1 Tbsp. (15 ml) white chia seeds mixed with 30 mL (2 Tbsp.) hot water 1 3/4 cups (430 ml) gluten free flour 3 Tbsp. (45 mL) cornstarch 1 tsp. (5 mL) baking soda 1/4 tsp. (1 1/4 mL) salt 1 tsp. (5 mL) cinnamon 1 tsp. (5 mL) ground ginger 1 tsp. (5 mL) ground cardamom 1 pinch cloves 1/2 cup (125 ml) brown sugar 1/4 cup (60 ml) sugar 1 egg + 1 egg yolk 2/3 cup (170 mL) coconut oil at room temperature 1 tsp. (5 mL) vanilla dairy-free coconut ice cream, or any other variety of ice cream
Ice Cream Sandwich with Chai Cookies

Ice Cream Sandwich with Chai Cookies

Rate this recipe
0 Vote
14
servings
1:00
Preparation
0:08
COOKING
2:08
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 ml)
    white chia seeds mixed with 30 mL (2 Tbsp.) hot water
  • 1 3/4 cups
    (430 ml)
    gluten free flour
  • 3 Tbsp.
    (45 mL)
    cornstarch
  • 1 tsp.
    (5 mL)
    baking soda
  • 1/4 tsp.
    (1 1/4 mL)
    salt
  • 1 tsp.
    (5 mL)
    cinnamon
  • 1 tsp.
    (5 mL)
    ground ginger
  • 1 tsp.
    (5 mL)
    ground cardamom
  • 1 pinch
    cloves
  • 1/2 cup
    (125 ml)
    brown sugar
  • 1/4 cup
    (60 ml)
    sugar
  • 1
    egg + 1 egg yolk
  • 2/3 cup
    (170 mL)
    coconut oil at room temperature
  • 1 tsp.
    (5 mL)
    vanilla

  • dairy-free coconut ice cream, or any other variety of ice cream
    You might like:

    Flyer Deals  (2)
    SAVE $2.00
    NESTLÉ REAL DAIRY ICE CREAM, FROZEN DESSERT, NOVELTIES OR IRRESISTIBLES ICE CREAM

    NESTLÉ REAL DAIRY ICE CREAM, FROZEN DESSERT, NOVELTIES OR IRRESISTIBLES ICE CREAM

    $3.99 ea.

    SELECTED SIZES SELECTED VARIETIES


    SAVE $2.11
    IRRESISTIBLES FROZEN FRUIT

    IRRESISTIBLES FROZEN FRUIT

    $2.88 ea.

    SELECTED SIZES SELECTED VARIETIES


Imprimer ma sélection

Preparation

Position the rack in the middle of the oven. Preheat the oven to 375°F. Line two baking sheets with parchment paper.

In a small bowl, combine the chia seeds with hot water. Set aside.

In a bowl, combine the flour, cornstarch, baking soda, salt, cinnamon, ginger, cardamom, and cloves. Set aside.

In another bowl, use an electric mixer to combine the brown sugar, sugar, egg, egg yolk, coconut oil, and vanilla for 3 minutes.

Incorporate the mixture of chia seeds and water.

Incorporate the dry ingredients and mix well.

Shape the dough into balls of about 1 1/2 tablespoon or use a small ice cream scoop and place them on the sheets with about 2 inches of space between each ball. Lightly flatten the top of the cookies.

Let the balls cool for 1 hour in the refrigerator. This step is very important because if the dough is not cold enough, your cookies will fall flat because coconut oil melts a lot quicker than butter.

Bake for 8 minutes but don’t overbake them! Cookies will not look completely cooked in the centre, and that’s what you want! Cool the cookies for 3 minutes on the sheet.

When the cookies are completely cool, scoop some ice cream between two cookies. Place the cookies on a sheet and put in the freezer.

Tip:

You can dip your ice cream sandwiches in melted chocolate before putting them into the freezer.

Source: K pour Katrine

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.