No-Bake Vegan Frozen Treats (Print Version)

# Ingredients:

→ For the Cookie Dough

01 - 1 flax egg (1 Tbs. ground flax + 2 Tbs. water, mixed and left to thicken 3-5 minutes)
02 - 1/2 cup (8 Tbs.) vegan butter, melted
03 - 1/2 cup + 2 Tbs. pure maple syrup or honey
04 - 2 tsp. vanilla extract
05 - 1¾ cups gluten-free flour (must contain xanthan gum, heat treated)
06 - 1/8 tsp. pink Himalayan salt
07 - 1/2 cup mini dairy-free chocolate chips

→ For Assembly

08 - 20 fl. oz (about 2½ cups) vanilla non-dairy ice cream

# Instructions:

01 - Line a rimmed baking sheet with parchment paper and make sure there's space in your freezer for it.
02 - In a medium bowl or stand mixer, combine the thickened flax egg, melted vegan butter, maple syrup, and vanilla extract. Mix until well incorporated.
03 - Add the heat-treated gluten-free flour and pink salt to the wet mixture. Mix for about 2 minutes until a dough forms. Fold in the mini chocolate chips.
04 - Transfer the cookie dough to your parchment-lined baking sheet. Place another piece of parchment on top and flatten with your hands until it's ¼ inch thick and shaped into a 15x12 inch rectangle. Keep the top parchment paper on.
05 - Freeze the cookie dough for at least 40 minutes or until firm. The dough will remain somewhat soft even when frozen.
06 - Transfer chilled cookie dough to a cutting board and slice down the center vertically. If needed, let ice cream soften for about 10 minutes. Scoop ice cream onto one half of the cookie dough and spread into an even layer. Gently place the other half of cookie dough on top.
07 - Transfer the assembled sandwich back to the baking sheet and freeze for 4 hours or overnight for best results.
08 - Once fully frozen, slice into squares of your preferred size. The cookie dough will remain soft enough to eat directly from the freezer.

# Notes:

01 - Heat treat your flour first: Spread on a baking sheet and bake at 350°F for 5 minutes OR microwave in 30-second intervals, stirring between, until it reaches 165°F. Cool completely before using.
02 - Store in the freezer in an airtight container or resealable bag for up to 5 months.
03 - The cookie dough will stay relatively soft even when frozen, making these easy to eat straight from the freezer.
04 - You can use any non-dairy ice cream flavor you prefer for different variations.

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