As Lauryn Hill once said, after winter must come spring. And what better way to welcome the changing of the seasons than with ice cream sandwiches? The tricky part is finding a tasty ice cream sandwich that isn't filled with processed ingredients. Thanks to our friend Shannon at Another Hungry Vegan, we now have a deliciously wholesome solution. You'll be hooked once you try these homemade vegan chocolate chip cookie ice cream sandwiches made with Salazon Chocolate. Big Wheels, step aside...

 

What You'll Need

  1. 1 cup whole wheat flour
  2. 1 tsp baking powder
  3. pinch salt
  4. 1/2 cup unbleached, vegan sugar
  5. 1/4 cup melted coconut oil
  6. 1/2 tsp vanilla extract
  7. 1/4 cup water
  8. 1/2 Salazon Chocolate bar, finely chopped
  9. 1 pint of your favorite vegan ice cream

 

 

Steps

  1. Begin by preheating the oven to 350º and mixing the sugar, coconut oil and vanilla extract together in a bowl. Add in the flour, baking powder, salt and water. Mix until a doughy consistency forms. Fold in the chopped Salazon Chocolate until well-combined.
  2. Place the rounded dough onto a greased or lined cookie sheet, forming 6 uniform larger pieces of dough. Bake for 15-20 minutes, or until the cookies are fully cooked and slightly browned. Be careful not to overcook.
  3. Allow the cookies to cool completely. Let the ice cream thaw slightly before assembling the cookies. Remove the top lid of the ice cream pint, then using a serrated knife slice about 1/2 an inch off the top to make the sandwich filling. To assemble, sandwich the ice cream (removing the carton around the section) between the two cookies and smush lightly.
  4. To store, wrap each sandwich in plastic wrap and an airtight container or store in a plastic bag. Allow to thaw slightly if serving them straight from the freezer. Split with someone, or enjoy all for yourself!

 

Want to try this recipe for yourself? Take 10% off your Salazon Chocolate order with discount code RECIPECHOCOLATE

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