Vegan Ice Cream Sandwiches

My sister went vegan.

Or so I hear from my mom since my relationships with my sisters resemble those between sibling mimes.

It’s one hundred percent clear by facial expression where you stand with them in the moment- from the furrowed brows and reddening cheeks of anger and jealousy to the famous invibility act where the sister mime acts lively to conversation around the room, but appears to see right through you standing in front of her.  Quite the energy our family invests in this circus act, but since our cat isn’t donning a clown nose yet, I see that as a sign of contained eccentrics.

No communication is allowed.  Confrontation leads to dismissal and seclusion due to breaking the longest standing oath of the mime clan.

It seems that only during times of peace and nostalgic happiness does vocal exchange ensue or during the common rageful outbursts, but then scuttled right back to white glove country at once.

Regardless, being the food lover I am, I excitedly leapt at the opportunity to become better edified in the vegan art when asked to make her a birthday cake.  And it naturally consumed my week.  Because a cake emergency means serious business to a baker.

Dry peanut butter cakes,  crushed nut frostings and one special gray crumbly cookie resulted.  Unacceptable.  So I kept playing with recipes until I finally found a winner.

As I proudly held up my successful vegan ice cream sandwich, I beamed like a proud, brilliant scientist finally discovering…well, probably only discovering the correct way to mail a fragile testing vile since all I really made was an ice cream sandwich.  Yeah, not a great analogy.  But it’s perhaps the best ice cream sandwich I’ve ever had- so there!

Jokes aside, these are amazing.  And to top it all off, I got a call the morning before the party to be told my sister’s taking a “break” from her vegan diet to enjoy a birthday steak dinner.  That’s like a blind person taking a break to watch some TV for the day.  Doesn’t work that way.

As I bet you can imagine, she got a store bought single vegan cookie as her dessert gift from me and I reserved the delectable sandwiches for us non-vegan foodies.

And with the silent looks of joy and ecstacy these tasty dessert sammies brought on as they were inhaled, you’d think all my friends were auditioning for a place in my mime family.

You may now begin your audition during this “how-to” reel:

Coach some seeds and some coconut on how to play an egg.

Make a sweet and oily exfoliant.  Save for your cookies, not your face.

 Mix chocolate dry into chocolate wet.

Smile at glossy chocolate cookie paste.

Wet insides transform to chewy with time.

Tip your hat in a farewell to a grumbling tummy.

You missed your chance for a napkin run.

So.  Good.

Vegan Ice Cream Sandwiches

This chewy and chocolate-y cookie base is adapted from Post Punk Kitchen.  They are crinkly and flat, providing a mouthwatering bookend for creamy, heavenly coconut milk ice cream.  Rated highly by both vegan promoters and meat promoters, these ice cream sandwiches are tops.

2 pints coconut milk ice cream

1/4 + 2T grapeseed oil

1 C sugar

2 tsp vanilla

2 tsp ground flax seeds

1/4 C chocolate coconut milk (unsweetened)

1 C all purpose flour

1/3 C unsweetened cocoa powder

1/2 tsp baking soda

1/4 tsp fine sea salt

Directions

  1. Preheat oven to 350 F.  Ready an ungreased cookie sheet or line it with a silpat mat.
  2. Whisk the flax seeds and coconut milk in a small bowl and allow to sit for 5 min.
  3. In a large bowl, cream the sugar and the oil.
  4. Separately, sift together the flour, cocoa, baking soda and salt.
  5. Pour the flax/coconut milk mixture into the sugar/oil mixture and stir.  Then pour in the vanilla as well.
  6. Finally, dump the flour mixture into the bowl of wet ingredients and stir to combine.
  7. Scoop onto cookie sheet in 1 1/2 T balls and bake for 10 minutes.  They become chewy as they cool so leave them slightly underdone.
  8. Place on wire rack to cool after lying outside oven on cookie sheet for several minutes.
  9. Remove ice cream pints from freezer to soften on counter for 10 min.
  10. Scoop ice cream onto one side of a pair of cookies and press down with the other to make sandwiches.  Eat immediately or wrap in plastic wrap and place in freezer until later.  Thaw for 10 min. before eating.
Silent Secrets:
  1. Indulge in those expensive, but decadent coconut milk ice cream pints.  The better the quality ice cream, the better it tastes and the more divine these sandwiches become.  Oh, and coconut milk ice cream doesn’t mean it necessarily tastes like coconut.  Try the mint or chocolate family flavors and it’s barely traceable at all while still providing a dairy-free alternative to the classic.
  2. The cookies may not seem done at 10 minutes, but don’t be fooled!  Allow them to sit on their cookie sheets outside the oven for 3-5 min before placing on cooling rack.  They will then be perfectly chewy inside and not underdone.
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