Vegan Chocolate-Dipped Ice Cream Sandwiches

By mariannefeldman

Chloe Coscarelli

*
[e-mail]

Ingredients

• 2 1/4 2 ¼ cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon Ener-G egg replacer
• 3/4 ¾ teaspoon salt
• 3/4 ¾ teaspoon cinnamon
• 1 cup Earth Balance vegan non-hydrogenated margarine
• 3/4 ¾ cup sugar
• 3/4 ¾ cup brown sugar
• 1/4 ¼ cup water
• 1 tablespoon vanilla extract
• 3 cups chocolate chips, divided
• 1 pint dairy-free vanilla ice cream or homemade, recipe below
• 1 cup topping of your choice (July 4th sprinkles, toasted almond bits, coconut, etc)

Details

Servings 2
Adapted from chefchloe.com

Preparation

Step 1

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Directions

Preheat oven to 325 degrees F and line cookie sheet with parchment.

In medium bowl, whisk the flour, baking soda, egg replacer, salt, and cinnamon. In mixer, beat the margarine, sugar, brown sugar, water, and vanilla until fluffy. Stir in the flour mixture ½ cup at a time then add 1 cup of the chocolate chips

Scoop about 2 tablespoons of dough at a time and flatten with the palm of your hand. Repeat with remaining dough, and space on ungreased baking sheet. Bake for approximately 12-18 minutes, until edges begin to brown and the center of the cookie is a nice golden color.

Let the pint of ice cream soften in the refrigerator for about 15-30 minutes while the cookies cool.

Sandwich 1 scoop of ice cream between 2 cookies and freeze. Repeat with all remaining cookies.

While these sandwiches firm up in the freezer, melt the remaining 2 cups of chocolate chips over a double boiler or using the microwave.

Dip half of each ice cream sandwich in the melted chocolate and roll in desired topping until coated. Refreeze immediately.

Enjoy!
*VANILLA ICE CREAM

Makes about 1 quart

Ingredients:

2 cups coconut milk

2 cups almond milk

1 teaspoon vanilla extract

1 cup agave

1/8 teaspoon salt

½ teaspoon xanthan gum

2 tablespoons canola oil

Procedure:

Blend coconut milk, almond milk, vanilla, agave, salt, xanthan gum, and canola oil in vitamix.

Refrigerate until chilled, then run through ice cream machine according to machine directions.

Directions

Preheat oven to 325 degrees F and line cookie sheet with parchment.

In medium bowl, whisk the flour, baking soda, egg replacer, salt, and cinnamon. In mixer, beat the margarine, sugar, brown sugar, water, and vanilla until fluffy. Stir in the flour mixture ½ cup at a time then add 1 cup of the chocolate chips

Scoop about 2 tablespoons of dough at a time and flatten with the palm of your hand. Repeat with remaining dough, and space on ungreased baking sheet. Bake for approximately 12-18 minutes, until edges begin to brown and the center of the cookie is a nice golden color.

Let the pint of ice cream soften in the refrigerator for about 15-30 minutes while the cookies cool.

Sandwich 1 scoop of ice cream between 2 cookies and freeze. Repeat with all remaining cookies.

While these sandwiches firm up in the freezer, melt the remaining 2 cups of chocolate chips over a double boiler or using the microwave.

Dip half of each ice cream sandwich in the melted chocolate and roll in desired topping until coated. Refreeze immediately.

Enjoy!
*VANILLA ICE CREAM

Makes about 1 quart

Ingredients:

2 cups coconut milk

2 cups almond milk

1 teaspoon vanilla extract

1 cup agave

1/8 teaspoon salt

½ teaspoon xanthan gum

2 tablespoons canola oil

Procedure:

Blend coconut milk, almond milk, vanilla, agave, salt, xanthan gum, and canola oil in vitamix.

Refrigerate until chilled, then run through ice cream machine according to machine directions.