



Vegan Ice Cream Sandwiches
Make your own chocolate wafer cookies and fill them with your favorite ice cream, for a sure-fire hit with kids or adults!
Servings 12
Ingredients
- 1/2 cup vegan margarine or shortening
- 1 cup organic sugar
- 2 tablespoons non-dairy milk
- 1 teaspoon vanilla
- 1 1/2 cups unbleached flour
- 3/4 cup cocoa
- 1/2 teaspoon salt
- 4 cups cashew or coconut milk ice cream approximately
Instructions
- Preheat oven to 325 F. Prepare two baking sheets by lining with parchment or silicone mats.
- In a stand mixer or bowl, cream the vegan margarine with the sugar. Beat in the rice milk and vanilla. In a medium bowl, whisk the flour, cocoa, and salt. Mix into the wet mixture, it will make a stiff dough.
- Scoop two tablespoon-sized portions and form into disks, then use a metal spatula to flatten. Dip the spatula in flour to keep it from sticking. Flatten each cookie to 1/4 inch thick.
- Bake for 8 minutes, turn pans, then bake for about 8 minutes, check at five for scorching. The cookies will have a golden brown edge. Cool on racks.
- Freeze the cookies before filling. Use a spoon to scoop slightly softened ice cream on a cookie, smooth the edges, and place another cookie on top, freeze.
- Keeps tightly covered for up to a month.
Vegan Ice Cream Sandwiches
Make your own chocolate wafer cookies and fill them with your favorite ice cream, for a sure-fire hit with kids or adults!
Servings 12
Ingredients
- 1/2 cup vegan margarine or shortening
- 1 cup organic sugar
- 2 tablespoons non-dairy milk
- 1 teaspoon vanilla
- 1 1/2 cups unbleached flour
- 3/4 cup cocoa
- 1/2 teaspoon salt
- 4 cups cashew or coconut milk ice cream approximately
Instructions
- Preheat oven to 325 F. Prepare two baking sheets by lining with parchment or silicone mats.
- In a stand mixer or bowl, cream the vegan margarine with the sugar. Beat in the rice milk and vanilla. In a medium bowl, whisk the flour, cocoa, and salt. Mix into the wet mixture, it will make a stiff dough.
- Scoop two tablespoon-sized portions and form into disks, then use a metal spatula to flatten. Dip the spatula in flour to keep it from sticking. Flatten each cookie to 1/4 inch thick.
- Bake for 8 minutes, turn pans, then bake for about 8 minutes, check at five for scorching. The cookies will have a golden brown edge. Cool on racks.
- Freeze the cookies before filling. Use a spoon to scoop slightly softened ice cream on a cookie, smooth the edges, and place another cookie on top, freeze.
- Keeps tightly covered for up to a month.