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!
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Dairy-Free Ice Cream Sandwiches
Description
These tender crispy chocolate wafer cookies come together quickly in a food processor. The dough is like chocolate play-doh, so fun to work with!
Ingredients
- 1 1/2 cups cake flour (I use Swan’s Down)
- 3/4 cup cocoa powder ( I use Nestle)
- 1 1/4 cup powdered sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 sticks (14T) dairy-free margarine or shortening
Instructions
- 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 1/4 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…)
Notes
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.
Simple Dairy-Free Vanilla Ice Cream
- Total Time: 5 minutes
- Yield: 1 quart 1x
Description
This easy dairy-free and egg-free ice cream has only 2 ingredients. It doesn’t get any simpler than that!
Ingredients
- 3 cups vanilla dairy-free creamer
- 20 regular sized marshmallows
Instructions
- 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 1/2 cup 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 2 1/2 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.
Notes
You can use plain dairy-free creamer, just add 1/2 cup sugar and 1 t. vanilla to the ice cream mix before freezing.
If you can’t find any creamer, just use regular dairy-free milk of your choice but add 1/2 cup sugar, 2 T oil, and 1 t. vanilla to the ice cream mix before freezing.
- Prep Time: 5
- Category: Dessert
- Method: Freezer
- Cuisine: American
Amazing!! So that really makes vanilla ice cream huh?
Fantastic cookie recipe! We have used graham crackers and then rolled in sprinkles but this sounds even better!
Thanks!
where have you been all my life?? 🙂
okay.. maybe just the past 5 months.
I have a 9 month old little boy who has FPIES as well as ANA allergies to dairy / soy / eggs and peanuts.
Right now he is only "allowed" to eat apple sauce. But since I breast feed my diet has been slashed also. I can eat all of his FPIES triggers but I cant eat any of his ANA allergies.
This website has been a Godsend!
Thank you for taking the time to put it together. I'm sure we will find many yummy things to make.
I'll just do a little subsituting for the soy!
Thanks again…
Ryley
Seriously??? That makes soft serve? YUMMO!!! I thought I was pretty up on non-dairy ice cream, been experimenting with coconut milk lately.
Ryley- I was just at Whole Foods and picked up a new So Delicious Coconut Milk Creamer. Dairy and Soy Free.
My new ice maker is on its way from William Sonoma and I was wondering if you can use regular Soy Milk in place of the Soy Creamer to make the non dairy ice cream. Thanks.
Oh I can't wait to try your ice cream recipe! I need to invest in an ice cream maker first. For the past few years, I have been making ice cream for my very allergic kiddo out of frozen bananas, pineapple, rice milk and spinach (if we want "monster" ice cream)in the blender. My kids love it so, adding marshmellows may ruin the healthy run we've had but, can't wait to try it anyhow! : ) Thanks!
Ann, you win the super-mom award on that one, don't rock the boat until you have to!
Elizabeth, you can use regular soy milk to make the ice cream, I would add a few tablespoons of oil to the mixture. Regular soy milk is nice because it's actually fortified with calcium and good stuff, but the low-fat nature makes for an icy-er ice cream that doesn't scoop or store very well.
Is it possible to use marshallow fluff instead of the marshmallows? if so, how much?
I suppose it would be possible, from a technical perspective. It would be about 1 1/2 cups of marshmallow fluff. However, both Marshmallow Fluff and Marshmallow Creme have EGG in them, whereas plain marshmallows (Jet-Puffed or other similar brand) do not have egg.