Vegan Ice Cream SandwichesCool Recipes for Delicious Dairy-Free Ice Creams and Cookies



Filled with perfectly portable treats that are easy to make beforehand and stash in the freezer, Vegan Ice Cream Sandwiches is an essential addition to any kitchen library.

Mix-and-match cookie and ice cream combinations are reinventing ice cream sandwiches, and now vegans can join the fun! Featuring recipes for 30 delicious animal-free cookies and 30 delectable cruelty-free ice cream flavors, this is the ultimate guide to creating the tastiest vegan treats.

 

A far cry from those little frozen bricks of mealy cookie and flavorless ice cream, gourmet ice cream sandwiches are now a staple of artisan bakeries and upscale scoop shops everywhere. Vegan Ice Cream Sandwiches opens the wide world of exciting ice cream and cookie combinations to vegans, with dozens of dairy- and egg-free recipes for cookies, ice creams, custards, and sorbets.

 

Readers can combine their favorite flavors for inventive and delicious handheld delights or make one of the author’s carefully crafted drool-inducing sandwich recipes include Tiramisu (espresso-soaked cookies with creamy vanilla frozen custard), Death by Raspberry Chocolate (chocolate cookies with raspberry-swirled chocolate ice cream), Carrot Cake (carrot cake cookies with ginger spice ice cream), and even a Mouthful o’ Midwest (rhubarb cookies with sweet corn ice cream on a stick).

Happy Birthday Batter Sandwiches

(Sprinkle Cookies, Cake Batter Soy Ice Cream)

Double Chocolate Sandwiches

(Chocolate Cookies, Chocolate Coconut Ice Cream)

 

 

Happy Birthday Batter Sandwiches

 

Cake batter ice cream is a novel concept, but with cookies and sprinkles, it’s fit for a celebration!

 

Makes: 12 to 16 sandwiches

 

Sprinkle Cookies

 

Makes: about 2 dozen cookies

 

2 cups unbleached all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

1 cup packed brown sugar

1 cup nondairy margarine, at room temperature

1 teaspoon cornstarch

2 tablespoons nondairy milk

1½ teaspoons vanilla extract

1½ cups rainbow sprinkles (jimmies) or other sprinkles of choice, divided

 

1} Preheat the oven to 350°F. Line two baking sheets with parchment paper.

2} In a small bowl, combine the flour, baking soda, and salt. In a large bowl, cream together the brown sugar and margarine. Dissolve the cornstarch in the milk and add to the margarine mixture, along with the vanilla. Add the dry ingredients to the wet in batches, stirring until smooth.

3} Using a cookie dropper or tablespoon, drop heaping tablespoons of dough onto the prepared baking sheets about 2 inches apart. Top each cookie with a healthy sprinkle of, um, sprinkles. Bake for 8 to 10 minutes, or until the edges are slightly golden. Remove from the oven and let cool on the pan for 5 minutes, then remove to cool on a wire rack. Let the cookies cool completely. Store in an airtight container.

 

Cake Batter Soy Ice Cream

 

Makes: 1¼ quarts

 

¾ cup evaporated cane sugar

2 teaspoons arrowroot starch

2½ cups soy or hemp milk (full fat)

1¼ teaspoons butter extract (believe it or not, it’s vegan!)

1 teaspoon vanilla extract

¼ teaspoon maple extract

 

1} In a large saucepan, combine the sugar and arrowroot starch, and whisk until the starch is incorporated into the sugar. Pour in the milk, whisking to incorporate. Over medium heat, bring the mixture to a boil, whisking frequently. Once it reaches a boil, lower the heat to medium-low and whisk constantly until the mixture thickens and coats the back of a spoon, about 5 minutes. Remove from the heat, add the butter, vanilla, and maple extracts, and whisk to combine.

2} Transfer the mixture to a heat-resistant bowl and let it cool completely.

3} Pour the mixture into the bowl of a 1½- or 2-quart ice cream maker and process according to the manufacturer’s instructions. Store in an airtight container in the freezer for at least an hour before assembling the sandwiches.

 

To Make the Sandwiches

 

1} Spread the remaining sprinkles on a small plate. Let the ice cream soften slightly so it’s easy to scoop. Place half of the cookies, bottoms up, on a clean surface. Scoop one generous scoop of ice cream, about ⅓ cup, onto the top of each cookie. Top the ice cream with the remaining cookies, with the cookie bottoms touching the ice cream. Gently press down on the cookies to level them. Roll the edges of the ice cream sandwiches in the sprinkles, coating the sides of the ice cream. Wrap each sandwich in plastic wrap or waxed paper and return to the freezer for at least 30 minutes before eating.

 

 

Double Chocolate Sandwiches

 

What’s better than chocolate? Double chocolate!

 

Makes: 12 to 16 sandwiches

 

Chocolate Cookies

 

Makes: about 2 dozen cookies

 

1 cup unbleached all-purpose flour

½ cup unsweetened baking cocoa, sifted

½ teaspoon baking soda

¼ teaspoon salt

¼ cup nondairy chocolate chips, melted

½ cup nondairy margarine, softened

1 cup evaporated cane sugar

1 teaspoon vanilla extract

1} Preheat the oven to 325°F. Line two baking sheets with parchment paper.

2} In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. In a large bowl, with an electric handheld mixer, cream together the melted chocolate chips, margarine, sugar, and vanilla until well combined. Add the dry ingredients to the wet in batches until fully incorporated.

3} Scoop small balls of dough, about the size of a large marble (roughly 2 teaspoons) onto the prepared baking sheets about 2 inches apart. Lightly grease the back of a tablespoon and gently and evenly press down on each cookie until it is flattened and measures about 1½ inches wide. Bake for 12 minutes, or until the edges are set. If you are baking both sheets at the same time, rotate the sheets halfway through.

4} After removing from the oven, let the cookies cool on the pan for 5 minutes, then transfer to a wire rack. Let the cookies cool completely. Store in an airtight container.

 

Chocolate Coconut Ice Cream

 

Makes: 1 quart

 

¾ cup evaporated cane sugar

⅓ cup unsweetened baking cocoa, sifted

1 (13.5-ounce) can full-fat coconut milk (not light)

1 cup nondairy milk

1 teaspoon vanilla extract

 

1} In a large saucepan, combine the sugar and cocoa, and whisk until the cocoa is incorporated into the sugar. Pour in the coconut milk and the other nondairy milk, whisking to incorporate. Over medium heat, bring the mixture to a boil, whisking frequently. Once it reaches a boil, lower the heat to medium-low and whisk constantly until the sugar is dissolved, about 5 minutes. Remove from the heat and add the vanilla, whisking to combine.

2} Transfer the mixture to a heat-resistant bowl and let it cool completely.

3} Pour the mixture into the bowl of a 1½ or 2-quart ice cream maker and process according to the manufacturer’s instructions. Store in an airtight container in the freezer for at least 2 hours before assembling the sandwiches.

 

To Make the Sandwiches

1} Let the ice cream soften slightly so it’s easy to scoop. Place half of the cookies, bottoms up, on a clean surface. Scoop one generous scoop of ice cream, about ⅓ cup, onto the top of each cookie. Top the ice cream with the remaining cookies, with the cookie bottoms touching the ice cream. Gently press down on the cookies to level them out. Wrap each sandwich in plastic wrap or waxed paper and return to the freezer for at least 30 minutes before serving.

 

Sandwich Fixin’s, Fillin’s, and Mixin’s

 

Mix in ½ cup of chopped frozen raspberries or cherries to the ice cream before transferring it to a freezer-safe container for a lovely contrasting flavor.

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