Take your coconut milk ice cream to the next level by sandwiching it between two cookies! Here’s my favorite cookie recipe and instructions on how to make your own ice cream sandwiches:
1/2 cup oil (or softened margarine)
2 teaspoon vanilla
1/4 cup water
2T almond or coconut milk
1 cup white flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoons salt
1 teaspoon cinnamon
1/2 bag vegan chocolate chips
1/2 cup cashew pieces
handful of dried cranberries
1 cup sugar
Preheat the oven to 350F.
Mix all of the wet ingredients. In a separate bowl, mix the dry.
Make a well in the center of the dry ingredients and add the wet to them, mixing it really well. I suggest using your hands.
Shape the cookies and place onto an ungreased cookie sheet. Bake for 10-12 minutes (depending on the cookie size), and let them cool before gently moving them over to a plate.
Let the cookies cool completely before assembling. To make the sandwiches, turn one cookie upside down, add a generous scoop of ice cream, then top with another cookie, pressing gently. You can store these in a sealed freezer container for up to a week.
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Image Credit: Photo by Becky Striepe
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