Vegan Chocolate Ice Cream Sandwiches

Name: Vegan Chocolate Ice Cream Sandwiches
Prep time: 3 min
Cook time: 30 min
Total time: 51 min
Yield: 10 serving
Ingredients: 500 gm coconut cream; 20 gm caster sugar; 60 gm cocoa powder; 150 gm dark chocolate; 100 ml chickpea water; 100 gm caster sugar; 1/4 teaspoon cream of tartar; 1 teaspoon vanilla; 115 gm Nutalex; 200 gm caster sugar; 250 gm peanut butter, crunchy; 190 gm plain flour; 2 tablesooons apple sauce; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/8 teaspoon salt

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Prep Time
3 mins
Cook Time
3 mins
Total Time
51 mins
Servings
10
Course
Dessert
Cuisine
Vegan

Vegan Chocolate Ice Cream Sandwiches

Iris Warren

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This is an original recipe Both of these recipes also have videos. The recipes have been on the website before and can be found in the links below.

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Ingredients

Servings

Chocolate Ice Cream

500 gm coconut cream I use Kara a lightly thickened stabilised coconut cream, 2 x US cups
20 gm caster sugar aaprox. 1 tablespoon
60 gm cocoa powder dark rich powder or raw cacao if you like the flavour, 2.10 oz
150 gm dark chocolate I use dairy free vegan chocolate, 5.3 oz
100 ml chickpea water 1/2 US cup
100 gm caster sugar 1/2 US cup /4oz
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract

Peanut Butter Cookies

115 gm Nutalex or other butter substitute
200 gm caster sugar 7.05oz
250 gm peanut butter, crunchy 8.5 oz
190 gm plain flour 7 oz
2 tablesooons apple sauce unsweetened
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt

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Instructions

Chocolate Ice Cream

First step is to make the ice cream slices. There is a full recipe with video and hints on the chocolate ice cream post. Link below. Put the coconut cream, sugar, chocolate and cocoa in a pot and gently melt. Cool in the fridge till cold. Beat the chickpea water, cream of tartar and the 100 gm caster sugar together till it forms a stiff white meringueFold this through the chocolate mixture in two batches.
Line a mould with baking paper or plastic- I used a date roll tin. Fill the moulds with the ice cream mixture and cover well. Freeze over night or up to 4 hours till firm. Slip out of the mould (see video) and cut into slices. If saving for sandwiches wrap each slice individually and re-freeze.

Peanut Butter Cookies

The full recipe instructions and video are in the post Vegan Peanut Butter Cookies Set the oven to 180 C / 350 F. Beat the butter and sugar till combined and fluffy. Add the dry ingredients and the apple puree (sauce). Mix till combined. Roll balls about the size of a walnut or 30 gm (1 oz) each. Put onto a lined tray spaced well as they spread when cooking. Bake for around 15 minutes or until golden. Cool on a rack ( they are soft to begin with) and store in an airtight box in the fridge. They will last for weeks in the fridge.

Making the Sandwiches.

When you want to serve the sandwiches. Take the ice cream out of the freezer and unwrap each slice. Place between two biscuits and serve with caramel sauce and peanut butter dust .