Enjoy these tasty vegan blackberry crisp ice cream sandwiches that are free of gluten. A sweet and sour blackberry compote goes well with the creamy vegan vanilla ice cream that is layered between two crisp oat cookies. Great for a cool and satisfying treat on a hot day.
Ingredients: 2 cups gluten-free rolled oats. 1/2 cup almond flour. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 2 cups blackberries. 1/4 cup maple syrup for blackberry compote. 2 cups vegan vanilla ice cream. 1/4 cup chopped almonds optional, for garnish.
Instructions: Warm the oven up to 175F 350C. Rolling oats, almond flour, melted coconut oil, 1/4 cup maple syrup, and vanilla extract should all be mixed together in a bowl. Combine well. Place the oat mix on a baking sheet that has parchment paper on it. Put it in the oven and stir it around every 10 to 12 minutes until it turns golden brown. Let it cool down. Add 1/4 cup maple syrup and blackberries to a saucepan. Place the saucepan on medium heat. Cook the blackberries until they break down and turn into a compote-like shape. Let it cool down. Put the ice cream sandwiches together once the oat mixture and blackberry compote are both cool. Put a scoop of vegan vanilla ice cream in the middle of two oat crisp cookies. Gently press down to stick. For extra crunch, you can roll the edges of the ice cream sandwiches in chopped almonds if you want to. Before you serve, wrap each sandwich in parchment paper and freeze it for at least two hours.
Prep Time: 20 minutes
Cook Time: 10 minutes
Anita Gritsch
