Vegan Ice Cream Sandwiches
It’s like someone flipped a switch, and suddenly it’s summer.
This has been a long winter and spring. It’s been a looooong 17 months (feels like decades), but finally it’s starting to feel like we’re turning a corner. Case counts are down. Way down. People are getting vaccinated, and it’s having a positive effect. And the timing couldn’t be better, because summer has arrived!
Maybe now we can actually see our families and friends? That would be cool.
To celebrate, I made these vegan ice cream sandwiches.
There’s a lot of nostalgia in here. Remember going to the local corner store as a kid and getting one of these? Or being so excited when your mom came home from the grocery store with a box of them?
They are the perfect combination of soft, chocolatey cookie, combined with your favourite ice cream flavour.
Here, I’m going all vegan and using Nora’s Plant Based Ice cream as the filling. The challenging part was deciding which flavour to pair with the chocolate sandwich cookie, but in the end, I made one of each, and they were all delicious.
My current favourite is chocolate chip mint. It’s convenient because Michael doesn’t like mint, so that means I get the whole container all to myself. It’s a win-win.
By the way, I got these vegan ice cream sandwiches looking so perfect by using these ring molds. But even if yours aren’t so perfect looking, they will still taste amazing, so who cares?
PS if you like this one, try my Vegan Ice Cream Bombe.
Vegan Ice Cream Sandwiches
- 6 tbsp vegan butter
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 tsp vanilla
- 1 tbsp strong coffee
- 1 1/4 cups flour
- 1/2 cup cocoa sifted
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2/3 cup oat milk
- your favourite vegan ice cream, softened (I used Nora's Plant Based)
- Preheat oven to 350 degrees, and line a baking sheet with a layer of parchment paper.
- In your stand mixer, cream together the vegan butter with the sugars for about 3 minutes, until light and fluffy.
- Add the vanilla and coffee and mix to combine.
- Whisk together the dry ingredients in a separate bowl.
- Add half the dry ingredients to the butter/sugar mixture and mix briefly. Add half the oat milk and mix again.
- Repeat with the remaining dry ingredients and the oat milk.
- Scrape down the sides of the bowl and mix again. The batter will be quite thick.
- Drop the batter in dollops all over the prepared cookie sheet, then using an offset spatula, spread it all over, trying to make it as even a layer as possible.
- Bake in preheated oven for about 10 minutes, until it is dull.
- Remove from oven and allow to cool.
- Use a cookie cutter or just a knife to cut the cookies into your desired shape. Place the cookies, top side down, on your work surface, and dollop the ice cream on top. Top with another cookie and smoosh them down together.
- Place in the freezer to refreeze for a few hours or overnight.