Meatless Monday: Vegan ice cream sandwiches
Vegan ice cream sandwiches with cool hint of coconut.
Officially summer = officially time to make ice cream, even here in the Pacific Northwest. Last week, I finally got my ice cream maker out of its box, cleaned it up and stuck it in the freezer. It was time.Skip to next paragraph
Samantha Mills writes Novel Eats, a blog focused on vegan recipes, how-to articles and advice for the person who is interested in learning more about the vegan diet. Her philosophy is to encourage people to discover new ways to enjoy a plant-based diet, as well as to make more thoughtful food choices.
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But then I realized I could take my ice cream one step further – ice cream sandwiches. I had never made my own ice cream sandwiches, but it’s really not that hard. It just takes a bit of time and effort, and once you’re done you’re rewarded with some pretty good tasting stuff.
How easy is it? Well, if you’re not up for baking cookies or making your own ice cream, just grab a box of your favorite vegan cookies (any should do) and your favorite vegan ice cream (vanilla is probably best) and start making sandwiches. But if you want to go the homemade route, then read on.
You can make ice cream sandwiches with any cookie. At first I thought I’d go with chocolate chip, and a part of me wanted to go with oatmeal raisin, but then I remembered a recipe for chocolate cookies I had come across a few years ago on FatFree Vegan Kitchen. I only modified the recipe a tad, and they are absolutely perfect for this summer vegan recipe.
Vegan Chocolate Cookies
Makes about 2 dozen cookies
Note: For the ice cream sandwiches I doubled this recipe, but it probably wasn’t necessary.
1 cup unbleached white flour (or to make it gluten-free, use gluten-free baking flour)
1/2 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons vegan butter
1/2 cup plus 1 tablespoon unsweetened cocoa powder (not Dutch-process)
2/3 cup granulated sugar
1/3 cup brown sugar
1/3 cup soy yogurt or vegan milk (if you use vegan milk, you may need to increase the flour by a tablespoon or two)
1 teaspoon vanilla extract
1 tablespoon balsamic vinegar
Sugar or Celtic sea salt, both optional
Preheat oven to 350 degrees F. Cover two baking sheets with parchment paper or silicone baking mats.
Mix the flour, soda, and salt together and set aside.
In another bowl, mix the cocoa with the granulated and brown sugars and set aside.
Melt the vegan butter in a medium-sized saucepan. When it is completely melted, take it off the heat and add the sugar and cocoa mixture, then stir to combine.
Then add the soy yogurt or vegan milk, vanilla extract and balsamic vinegar and stir until mixed.
Finally, add the flour mixture and stir just until it’s combined, but don’t over-mix.
Note: If you used vegan milk instead of vegan yogurt, you may wind up with a runnier batter. It will still be thick, but it may not be quite as thick as a cookie batter should be. I’d recommend just adding about a tablespoon or two of flour and then you should be good to go.
Using a cookie scoop or tablespoon, drop tablespoons of the dough onto the baking sheets about 1-1/2 inches apart.