1quartof your favorite non-dairy vanilla ice cream
Chocolate Chip Cookies:
3/4cup1 1/2 sticks Miyoko's "butter" (or any dairy free butter), cut into pieces
3tablespoonscoconut cream*see note
3tablespoonsapplesauce or pumpkin puree
1cupbrown sugarpacked
1/2cuporganic granulated sugar
1teaspoonbaking soda
1/2teaspoonsalt
2teaspoonsvanilla extract
2 1/4cupsall purpose flour
1 1/2cupsdairy free semi-sweet chocolate chips or chopped chocolate
Instructions
Pre-heat oven to 350 degrees F (180 C). Cream butter and sugars together in bowl of stand mixer (or with hand mixer). Scrape sides of bowl and add coconut cream and applesauce; beat until well combined. Add vanilla, soda, and salt. Add flour one cup at a time and beat after each addition but just until combined. (If you are using a hand mixer you may have to hand stir the last cup of flour into the dough.) Stir in chocolate and line a cookie sheet with parchment.
Roll into golf-sized balls and place about 2 inches apart on baking sheet. Bake for 8 - 10 minutes until edges just start to turn golden brown. Remove from oven and cool for about 5 minutes before moving to cooling rack.
Cool cookies completely, for about 30 minutes, then put them into an airtight container and place in freezer for another 30 minutes or until they are completely cold. Remove from freezer and use an ice cream scooper to scoop out large balls of ice cream and place them on the bottom sides of half the cookies. Top with the second half of cookies and serve immediately or store in freezer until ready to serve.
Recipe Notes
If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.