When Alisa Fleming of Go Dairy Free asked me to participate in the Raise a Pint Dairy-Free recipe showdown (sponsored by So Delicious Dairy Free), I knew that I wanted my treat to bring back some of that nostalgia, but I also wanted it to be easy to make. Who wants to heat up the oven in the middle of the summer? So I picked some of the my favorite allergen-free products to create this treat.
Chocolate Dipped Frozen Dessert Sandwiches
This recipe makes 6 sandwiches
1 pint So Delicious Dairy Free Coconut Frozen Dessert (Any flavor may be used, I chose cookies and cream.)
1 box Enjoy Life Crunchy Cookies (Any flavor may be used, I chose Double Chocolate. You may substitute any homemade or off-the-shelf cookie you prefer – flat, crispy cookies will work best.)
1 bag dairy-free Chocolate Chips (Enjoy Life or Pascha semi-sweet chocolate chips are my choice.)
2 tablespoons Earth Balance Vegan Shortening (If you need to avoid soybean oil, substitute Earth Balance soy-free buttery sticks.)
Let the frozen dessert sit at room temperature until slightly softened (20-30 minutes).
Line a small baking sheet with parchment. Line up six pairs of cookies.
(If you are using Enjoy Life Crunchy Cookies there will be fourteen cookies in the box – save two to create the crunchy topping, if desired.)
Slide the frozen dessert onto a cutting board (if it doesn’t slide out of the container it isn’t soft enough yet). Slice the frozen dessert into six slices. Trim the larger slices so they fit the cookies.
Place one slice of frozen dessert between each pair of cookies – keep the flat side of the cookies on the inside. Trim and/or smooth the edges as needed. Use any extra frozen dessert to fill gaps. Refrigerate for at least two hours. The ice cream and the cookies should be completely frozen before dipping.
When you are ready, make the dipping sauce. Melt 2 tablespoons of shortening in a small saucepan (or double boiler) over low heat. Add the chocolate chips (the full package) and stir until completely melted. Let the sauce cool for about 20 minutes. (It should still be warm but not hot when you dip the sandwiches.) If the cookie topping is desired, crumble the remaining cookies. (Be sure to do this prep step before dipping the cookies – the chocolate coating will freeze up quickly after you dunk.)
Take the frozen sandwiches out of the freezer and dip them in the sauce. This can be very messy so I recommend having a wet paper towel nearby. Dip the treats on all sides and around the edges. Return the dipped sandwiches to the baking sheet. If there is any chocolate sauce remaining, pour it over the tops of the sandwiches. Sprinkle the crumble cookies on the top of the sandwiches.
Return the baking sheet to the freezer for at least 30 minutes before serving. Store sandwiches that won’t be eaten soon in an airtight container in the freezer.
Did I mention this is a contest? Here’s the scoop…
Watch for amazing recipes by 21 talented bloggers, authors and recipe creators in this summer’s Go Dairy Free recipe contest, sponsored by So Delicious Dairy Free. The entrants will use So Delicious Coconut Milk Frozen Desserts or Cashew Milk Frozen Desserts to create the Coolest and Creamiest treats. All recipes will be shared between July 10th and July 24th (follow the hashtag #RaiseAPint on Twitter and Instagram), and then you will be able to vote on your favorites, including my entry into the Coconut Milk section!
Starting on July 25th you will be able to vote on the Go Dairy Free Facebook page. The recipe contest winners will be announced in August, and will include two $500 grand prize winners and two $250 runner-up winners.
Along with the contest, you can join in the #RaiseAPint Event, which will run from July 11th to August 5th. During this time, So Delicious will award 20 entries with an ice cream party prize pack. Simply share your moment on Instagram, Facebook, or Twitter and be sure to use #RaiseAPint! Full details here.