Can I use other fruits instead of cherries?

Absolutely! Any frozen berry would be delicious, or even frozen bananas.

My cookie batter is too runny/thin?

Keep mixing! Maybe turn up the speed of your hand mixer. Be patient, it will come together.

My cookies are very fragile?

These cookies are quite fragile when hot, you really need to let them cool for at least 15 minutes before moving from the pan.

My cherry ice cream is too hard to cut into rounds?

Either 1) wait 5-10 minutes for it to soften, and then work quickly so it doesn't get too melty or 2) break it all up into chunks and re-blend in your food processor until creamy.

Chocolate Cherry Ice Cream Sandwiches (dairy-free + gluten-free)

Name: Chocolate Cherry Ice Cream Sandwiches
Prep time: 8 h 30 min
Cook time: 15 min
Total time: 8 h 45 min
Cuisine: american
Ingredients: 1 cup (256g) Chocolate SunButter; 1/3 cup (105g) maple syrup (or agave); 1 tbsp tapioca starch (or cornstarch/arrowroot); 1/2 tsp baking soda; 1/4 tsp salt; 2 cups (480g) coconut yogurt*; 1 1/2 cups (210g) frozen cherries

Description

Flourless, grain-free chewy chocolate cookies sandwiched with creamy, dairy-free cherry frozen yogurt combine for an easy sweet summertime treat!

Ingredients

Scale

Flourless Chocolate Cookies

1 cup (256g) Chocolate SunButter
1/3 cup (105g) maple syrup (or agave)
1 tbsp tapioca starch (or cornstarch/arrowroot)
1/2 tsp baking soda
1/4 tsp salt

Cherry Ice Cream Filling

2 cups (480g) coconut yogurt*
1 1/2 cups (210g) frozen cherries

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Instructions

In a food processor, blend the coconut yogurt and the frozen cherries until smooth and creamy.
Line a pan or dish with plastic wrap for easy removal, and transfer the cherry mixture into the dish (you want about a 1 inch thick layer, a 9×9″ cake pan or small baking sheet works well).
Freeze overnight.
In the meantime, prep the cookies.
Preheat the oven to 325°F.
Combine all the cookie ingredients in a mixing bowl and beat with a hand mixer for 2-3 minutes on medium-high speed until clumpy and scoop-able. It will seem very liquidy at first, just keep mixing it will come together to a dough consistency.
Scoop 1 tablespoon balls of dough onto a baking sheet, leaving plenty of room in between for spreading (6 per pan max).
Bake for 14-15 minutes at 325°F.
Allow to cool on the pan for at least 15 minutes, then transfer to a cooling rack to cool completely.
The next day, use a round cookie cutter to cut out circles of the cherry ice cream filling (you will have some scraps leftover, I like to re-blend and eat as soft serve like THIS!).
Assemble the sandwiches, and enjoy!

Notes

*You need to use a true coconut yogurt that’s thick due to its high fat content NOT thickened with gums/thickeners, this will result in an icy filling. I used Cocojune’s vanilla unsweetened variety.

Keywords: gluten free, grain free, yogurt, frozen, summer, ice cream, flourless, chocolate, dairy free, dessert, baking