Chocolate-Dipped Ice Cream Sandwiches

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Chef Chloe Coscarelli


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2 ¼ cups all-purpose flour

1 teaspoon baking soda

1 tablespoon Ener-G egg replacer

¾ teaspoon salt

¾ teaspoon ground cinnamon

1 cup vegan margarine

¾ cup sugar

¾ cup brown sugar

¼ cup water

1 tablespoon pure vanilla extract

1 cup semisweet chocolate chips (dairy-free)

1 (14-ounce) can coconut milk

1 ½ cups almond milk

¾ cup agave

3 tablespoons canola oil

1/8 teaspoon salt

¾ teaspoon xanthan or guar gum

2 cups semisweet chocolate chips (dairy-free)

1 cup topping of your choice (July 4th sprinkles, toasted almond bits, coconut, etc)

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