Meatless Monday: Vegan ice cream sandwiches
Vegan ice cream sandwiches with cool hint of coconut.
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If you want your cookies to be uniformly round, grab a spoonful and roll it in your hands for a few seconds then place the cookie ball on the sheet. It will be more perfectly round that way.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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Quick tip: If you want to make mini ice cream sandwiches, do smaller scoops.
Sprinkle lightly with your choice of vanilla sugar or Celtic sea salt (I opted for the latter on about half of the cookies), and place them in the oven.
After about five minutes, switch the pans around so that the one on top is on the bottom and the front sides are in the back. Check again in another five minutes. Be careful – depending on the type of pan you use, they can go from underdone to burned in seconds. They shouldn’t need more than 11 minutes and will look soft on top, but they’ll harden as they cool. I baked these for a maximum of 10 minutes because I wanted to keep them a little on the chewy side.
Remove from the oven and transfer onto cooling racks.
Next thing I did was make a basic recipe of coconut ice cream. I also doubled this recipe, but it’s really probably not necessary. I still have some ice cream in the freezer that I didn’t use.
The ice cream was still too soft once it was done, so I stuck it in the freezer overnight. I used a metal bowl and just covered it with plastic wrap.
Note: You should follow the instructions for your own ice cream maker, but there’s a good chance that you won’t want to store the ice cream in the bowl you used to make it in.
I then used a melon baller scoop and scooped out a generous amount of ice cream and placed it on the bottom side of a cookie. Take another similarly shaped and sized cookie and place it bottom down on top of the ice cream and press down.
You can either do one of two things:
- Eat it right away, but it will definitely be more messy because it will melt fast.
- Stick in your freezer for a few hours, then individually wrap each in plastic wrap and store in your freezer for up to five days.
These are fantastic, but I would definitely allow a couple of days to prepare if you are making these totally from scratch for a party, picnic or event. I thought I’d be able to make them in one day, but the ice cream really needs to be pretty well frozen to make it easy to put these babies together.
One variation I wish I had tried: blending a couple of tablespoons of peanut butter with the ice cream mixture. That would have been pretty awesome. A good excuse to make them again!
Samantha Mills writes a vegan blog at Novel Eats.
To a step-by-step photo guide to making Vegan Ice Cream Sandwiches, click here.
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