Vegan Classic Ice Cream Sandwich
Indulge in the nostalgic joy of ice cream sandwiches with this mouthwatering Vegan Classic Ice Cream Sandwich recipe! Perfectly balancing creamy coconut-almond milk ice cream and rich cocoa-infused cookies, this dairy-free and egg-free dessert is ideal for vegans and anyone seeking a plant-based treat. The homemade ice cream is naturally sweetened with maple syrup and churned to velvety perfection, while the chewy chocolate cookies feature wholesome ingredients like unsweetened applesauce and coconut sugar. Whether you're hosting a summer gathering or craving a sweet snack, these ice cream sandwiches are sure to delight. Freeze ahead for ultimate convenience and enjoy a refreshing, guilt-free dessert tailored for warmer days.
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Recipe Information
Ingredients
- 400 ml Coconut milk
- 250 ml Almond milk
- 120 ml Maple syrup
- 1 tbsp Vanilla extract
- 2 tbsp Cornstarch
- 60 ml Coconut oil
- 200 g All-purpose flour
- 50 g Cocoa powder
- 1 tsp Baking soda
- 1 tsp Salt
- 150 g Coconut sugar
- 120 ml Unsweetened applesauce
Instructions
To make the vegan ice cream, combine the coconut milk, almond milk, maple syrup, and vanilla extract in a medium saucepan over medium heat.
In a small bowl, whisk together the cornstarch with 4 tablespoons of cold water. Once the milk mixture in the saucepan begins to simmer, add the cornstarch slurry and stir continuously until the mixture thickens, about 5 minutes.
Remove the saucepan from the heat and stir in the coconut oil until fully incorporated. Allow the mixture to cool to room temperature, then transfer it into an ice cream maker and churn according to the manufacturer's instructions. Store in the freezer until firm, about 4 hours or overnight.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
To make the cookie layers, mix together the all-purpose flour, cocoa powder, baking soda, and salt in a medium bowl.
In a larger bowl, whisk together the coconut sugar and unsweetened applesauce until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. If the dough is too sticky, refrigerate for 15 minutes to firm up.
Divide the dough into two equal parts. Roll each part between two sheets of parchment paper into a rectangle about 1/4 inch thick. Cut into 16 squares, transfer them to the prepared baking sheet, and bake for 10-12 minutes until just set.
Allow the cookies to cool completely on a wire rack.
To assemble the sandwiches, take a generous scoop of the vegan ice cream and place it between two chocolate cookies, pressing gently.
Wrap each assembled ice cream sandwich individually in parchment paper or plastic wrap and freeze for at least 30 minutes before serving.
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 434 mg | 19% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 37.4 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 79 mg | 6% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 225 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
