From the age of 14 until 20, I spent every summer working in various ice cream shops, everything from the little local stores all the way up to the big time…a real authentic Dairy Queen. At Dairy Queen, the secrets of the Buster Bar, Dilly Bar, DQ Sandwich and the Perfect DQ curl were finally revealed. I wish I could say that all those summers ruined me from ice cream, but I’m pretty resiliant. I probably eat ice cream every day in one form or another. The DQ Sandwich is still my favorite little treat, and I’m happy to present the Non-Dairy Queen Sandwich.
Now, there are plenty of dairy and egg-free ice cream sandwiches available at the grocery store made by Tofutti or So Delicious. But those are soft sandwiches, not to mention that the Tofutti chocolate cookie is made of some crazy mix of cocoa and glue because it sticks terribly to toddler fingers and teeth. These are crisp cookies, and super chocolatey. The ice cream is so easy to make, I’m a bit embarrased to post it…but after all that hard work on the cookies you deserve a break!
- 1½ cups cake flour (I use Swan’s Down, be careful…Pillsbury Softasilk has egg and dairy.)
- ¾ cup cocoa powder I use Nestle)
- 1¼ cup powdered sugar
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1¾ sticks (14T) dairy-free margarine ( I use Fleischmann’s Unsalted Margarine)
- These are kinda fussy as far as measuring goes, I think because the dry ingredients can get really packed down during storage. For the flour, cocoa and powdered sugar, fluff them up with spoon, then scoop with the measuring cup and level off with a knife.
- Place everything except the margarine into a food processor and pulse a few times to mix.
- Slice the margarine into the food processor bowl.
- Pulse about 8-10 times until the margarine is well blended and comes together into a ball.
- Wrap the dough in plastic wrap and refrigerate for at least an hour.
- Roll out to ¼ inch thickness and cut into shapes.
- Place the cookies on a parchment or Silpat-lined baking sheet and place in the freezer.
- Preheat the oven to 350 while the cookies freeze.
- Bake for 10-12 minutes. They should puff up, then flatten out. When they start smelling good, they’re probably ready.
- Let them rest on the baking sheet for a few minutes before moving to a cooling rack, they’re pretty fragile when hot.
- When cool, you can fill them with ice cream and freeze. Because the cookies are crisp, make sure the whole sandwich is well-frozen before eating…otherwise the ice cream slides out when you take a bite! (Not that I was impatient, and had this happen to me...)
- 3 cups Silk Vanilla soy creamer (about 1½ pints)
- 20 regular marshmallows (about ½ bag)
- Put the marshmallows in a big microwave safe bowl (I have an 8 cup Pyrex that is perfect for this)
- Heat for 1-2 minutes, until soft and puffy.
- Whisk the soft marshmallows with ½ cup soy creamer until smooth. You may have to return the mixture to the microwave for another minute or so to get the marshmallows to fully melt into the creamer.
- Add the remaining 2½ cups of creamer. Whisk until smooth and the marshmallows are all melted.
- Cool the mixture down in the freezer or refrigerator before pouring into an ice cream maker to freeze. I have a Cuisinart that is wonderful.
- Transfer to a freezer container and let the ice cream harden up a bit before trying to make the sandwiches.