It’s-It

Name: It’s-It
Yield: makes 12 to 15 ice-cream cookies sandwiches
Ingredients: 2 cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour; 1 cup vegan sugar; 1/4 cup arrowroot; 1 1/2 teaspoons xanthan gum; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup melted refined coconut oil or canola oil; 6 tablespoons unsweetened applesauce; 3 tablespoons peppermint flavoring; 2 tablespoons vanilla extract; 1 cup vegan gluten-free chocolate chips; 2 pints Coconut Bliss mint chip ice cream or mint ice cream of your choice; Sugar-Sweetened Chocolate Dipping Sauce (page 123)

December 9, 2011

When I lived in San Francisco, my friend Mark introduced me to the city’s greatest contribution to the dessert course: It’s-It frozen cookie sandwiches. These little numbers are practically perfect—two oatmeal cookies with a thick scoop of ice cream in between, all thinly coated with semisweet chocolate. Mark preferred the kind with mint-flavored ice cream and so do I, but you can nix the mint in this recipe if you must. To sweeten this with agave, replace the natural cane sugar with 2/3 cup agave nectar, add an extra 1/4 cup all-purpose gluten-free flour, remove the chocolate chips, and use Agave-Sweetened Chocolate Glaze (page 124).

Recipe notes

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