My all-time MOST favorite thing to eat cannot be anything else but ice cream! If I don’t practice self- control, I can easily indulge in scarily HUGE amounts of it, and it still won’t be enough. So, when my all-time favorite thing is put in-between a crumbly, chocolatey cookie, self-control can just go out of the door!
These melt-in-your-mouth vegan ice cream sandwiches are so dreamy that I am not sure how many batches you need to make in order for them to be enough!
Here they are…
Makes 8 sandwiches
2 ¼ cups unbleached all-purpose flour
1 teaspoon baking soda
1 tablespoon Ener-G egg replacer
¾ teaspoon salt
¾ teaspoon cinnamon
1 cup non-hydrogenated margarine
¾ cup sugar
¾ cup brown sugar
¼ cup water
1 tablespoon vanilla
3 cups chocolate chips, divided
1 pint Vanilla Ice Cream (recipe below)
1 cup topping of your choice (sprinkles, toasted almond silvers, coconut, etc)
Preheat oven to 325 degrees and line cookie sheet with parchment.
In medium bowl, whisk flour, baking soda, egg replacer, salt, and cinnamon. In mixer, beat margarine, sugar, brown sugar, water, and vanilla until fluffy. Stir in flour mixture ½ cup at a time, then add 1 cup chocolate chips.
Scoop about 2 tablespoons of dough at a time and flatten with the palm of your hand. Repeat with remaining dough, and space on ungreased baking sheet. Bake until desired brownness (about 5 to 10 minutes).
Let the pint of ice cream soften in the refrigerator for about 15 to 30 minutes while the cookies cool.
Between 2 cookies, sandwich 1 scoop of ice cream and freeze. Repeat with all remaining cookies.
While these sandwiches firm up in the freezer, melt remaining chocolate chips over a double boiler or using the microwave.
Dip half of each ice cream sandwich in the melted chocolate and roll in desired topping until coated. Refreeze immediately. Enjoy!
Vegan Ice Cream Recipe:
2 cups coconut milk
2 cups almond milk
1 cup agave
1/8 teaspoon salt
½ teaspoon xanthan gum
2 tablespoons canola oil
1. In a blender, combine coconut milk, almond milk, agave, salt, xanthan gum, and canola oil. 2. Refrigerate until chilled and run through an ice cream machine.
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