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Vegan Ice Cream Sandwiches: Cool Recipes for Delicious by Kris Holechek Peters

By Kris Holechek Peters

HOORAY FOR VEGAN ICE CREAM SANDWICHES!
Nothing beats the wedding of crunchy cookies and luscious ice cream. no matter if you're web hosting a birthday bash, ceremonial dinner or simply indulging your self on a sizzling summer's day, selfmade ice cream sandwiches are the proper frozen treat.
This ebook bargains never-ending combos of cruelty-free, decadent recipes to delight any palate, including:

Traditional Favorites
• Chocolate chip cookies with vanilla bean ice cream
• espresso cookies with chocolate nut ice cream
• Chocolate brownie with vanilla ice cream
Fun Creations
• Sprinkle cookies with cake batter ice cream
• Chocolate wafers with peanut butter cup ice cream
• Shortbread with strawberry balsamic ice cream
Gourmet Treats
• Lemon cornmeal biscuits with raspberry sherbet
• Cardamom cookies with Pistachio ice cream
• Orange zest shortbread with earl gray ice cream

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Additional info for Vegan Ice Cream Sandwiches: Cool Recipes for Delicious Dairy-Free Ice Creams and Cookies

Example text

Makes: 12 to 16 sandwiches Banana Cookies Makes: about 2 dozen cookies 1-3/4 cups unbleached all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 2/3 cup evaporated cane sugar 1/4 cup nondairy margarine, softened 1 large roughly mashed, ripe banana (about 1/2 cup mashed) 1 teaspoon vanilla extract 1} Preheat the oven to 350°F. Line two baking sheets with parchment paper. 2} In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, cream together the sugar and margarine.

Once it reaches a boil, lower the heat to medium-low and whisk constantly until the sugar is dissolved, about 5 minutes. Remove from the heat and add the vanilla, whisking to combine. 2} Transfer the mixture to a heat-resistant bowl and let it cool completely. 3} While the ice cream base is cooling, combine the dried cherries and water in a small saucepan. Cook over medium heat, until the cherries are softened and the mixture begins to bubble. In a small bowl, combine the remaining 2 tablespoons sugar and the starch.

5-ounce) can full-fat coconut milk (not light) 1 cup nondairy milk 3/4 cup evaporated cane sugar 2 teaspoons root beer concentrate 1 teaspoon vanilla extract 55 1} In a large saucepan, combine the coconut and nondairy milk. Add the sugar and whisk to combine. Over medium heat, bring the mixture to a boil, whisking frequently. Once it reaches a boil, lower the heat to medium-low and whisk constantly until the sugar is dissolved, about 5 minutes. Remove from the heat and add the root beer concentrate and vanilla, whisking to combine.

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