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These Gluten-free Macadamia Rosemary Ice Cream Sandwiches are by far one of the best desserts for the holidays in warmer weather. Even if you’re in a colder climate, these are perfect for the holidays, cuddled up with hot chocolate and a warm fire. They’re easy to make, filling, without being overpowering or incredibly sweet. They’re also perfect to make ahead of time!
Perfecting These Macadamia Rosemary Ice Cream Sandwiches
These gluten-free macadamia rosemary ice cream sandwiches are certainly easy ones to make. However, the use of sugar and oil cannot always be easily changed with baked goods. For this recipe: they can!
I have chosen to use coconut oil, maple syrup, as well as coconut sugar as my use of oil and sugar. I have tested the recipe to be suitable with light brown sugar as well as butter. Typically these choices would be butter and white sugar. I have made notes in the recipe for the use of other choices which also work well.
Remember, if using coconut sugar, you will have a drier, less sweet cookie with this choice instead of using something like brown sugar. The coconut sugar will also provide a more “caramel-like’ flavor to the cookie.
Both options will work great here! If you’re combining the cookies with ice cream, sweetness, as well as moisture, will be present when adding this in! Either sugar option is fantastic in my opinion and the difference in texture and flavor is very mild.
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For the use of coconut oil vs butter the flavor will be more noticeable, but as I’ve noted above, the cookie will be combined with additional flavors. In my opinion the use of any sugar or oil/butter results in a quality cookie. It all comes down to your individual opinion/dietary needs!
Gluten-Free Rosemary Macadamia Ice Cream Sandwiches
- 1/2 cup Macadamia Nuts Try not to use salted and/or roasted.
- 1/2 cup almond meal
- 3 tablespoon Coconut Oil
- 1 tsp maple syrup
- 1/3 cup coconut sugar/ raw cane sugar/ light brown sugar brown sugar will create a CHEWIER cookie!
- 1 teaspoon vanilla extract
- 1 large egg
- 3/4 cup gluten free flour I use king arthur flour noted in shoppable picture above.
- 2 teaspoons finely chopped rosemary Do not use dried
- 1/2 teaspoon baking soda
- 3/8 teaspoon rosemary sea salt
- 1 pint vegan oatmilk vanilla ice cream
- Measure out all of your dry ingredients into a bowl, including your finely chopped rosemary. Mix the almond meal and macadamia in this bowl, with sugar in your wet bowl.
- Put your macadamia nuts in a food processor and blend until ground. When removing the nuts, place them into your wet bowl, scraping the interior of the bowl to remove the oil buildup.
- Add the sugars, vanilla, egg, and coconut oil to the mixture and beat until the coconut oil is no longer noticable.
- At this time, preheat your oven to 375.
- Next, add your dry ingredients slowly to your wet with the mixer still going.
- Once fully combined, scrape the edges and slightly pack down and add it to your freezer for about 10-15 minutes while the oven heats.
- Once the dough has hardened slightly, remove and use at 8/18 small scoop to make 9 medium balls that you will form into small discs. (I have linked the scoop above) You will have one cookie leftover to enjoy as the ice cream sandwiches harden!
- Once you have created the balls, form them into small discs onto your silicone mat tray. It's important to use a mat as this will help reduce burning. Clean-up is also much easier! The cookies will not expand outward so you can add them closely together.
- Place rosemary salt ontop of each cookie and place them into the oven for about 8-9 minutes.
- Remove and let cool. Once cool, I like to add them to the fridge overnight or add the ice cream once they are of a cooler temp.
- Scoop the ice cream of your choice (I suggest vanilla, or a vanilla caramel) to the cookies, spreading it out evenly and topping the ice cream with another cookie to press down and form an ice cream cake. I used oatly's vanilla ice cream brand.
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