These gluten-free ice cream sandwiches are a quick and delicious treat.  Marshmallows make the cookies chewy, while the gluten-free cereal gives the cookie sandwiches a satisfying crunch.  These cookie sandwiches are equally as delicious (and maybe slightly less messy) when made open faced.

Ingredients

  • 3 tablespoons Forager Project Butter
  • 1 package marshmallows
  • 6 cups Forager Project Grain-free O’s, a mix of strawberry, cinnamon, chocolate and plain or your favorite flavor(s)
  • 1 pint of Forager Project Vanilla Bean Frozen Dessert

Prep

  1. In a large pot, melt 3 tablespoons of Forager Project Butter. Add in the bag of marshmallows and reduce heat to medium. Begin to stir, allowing the marshmallows to melt and the vegan butter to get mixed in.
  2. Once the marshmallows have melted, add in the Forager Project cereals, one cup at a time. Mix to incorporate and continue to add in the cereal until you have added all 6 cups.
  3. Once everything is well mixed, pour the mixture onto parchment paper and allow the mixture to cool.
  4. Once the marshmallow treats are cooled, use a cookie cutter to cut equal circles. Scoop Forager Project Vanilla Bean Frozen Dessert and press it firmly between the two marshmallow circles to make a sandwich. Enjoy immediately.

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You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.

@sorrow_beauty

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