On a hot summer day, I can hear the ice cream truck driving around my neighbourhood. It takes every molecule in my body to resist the siren call. Don’t get me wrong, I totally believe in eating frozen treats on a hot day. It is one of life’s the purest pleasures. I resist the ice cream truck because I know that it is full of false promises. The ice cream bars and popsicles look so appealing in the photos but they rarely live up to the hype.
Tired of being left out of the mid-day ice cream party, I decided to make my own ice cream sandwiches! Coincidentally, I learned that So Delicious was holding a Snackable Recipe Competition. Obviously, I had to enter!
Technically, these are “non-dairy frozen dessert sandwiches”. That doesn’t quite have the same ring to it. Don’t let the technical name fool you, these will satisfy any ice cream lover. So Delicious makes some fantastic dairy-free ice cream alternatives. My current obsession is the Cashew Milk Salted Caramel Cluster. I decided to make it the star of my ice cream sandwich recipe. You can substitute, the So Delicious Frozen Dessert flavour of your choice.
The first thing you do is spread two containers of So Delicious into a pan lined with parchment. I like to use clips to hold my parchment in place.
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Then, you pop the tray in the freezer while you work on the cookies. The cookie dough will look a bit crumbly when you take it out of the mixer. Don’t be scared!
You should be able to press it into a firm disk before wrapping it and chilling it in the fridge.
After you’ve chilled the dough, you simply roll it out, cut it out, bake it and let the cookies cool. Once they are cool, you cut out matching rounds of ice cream and sandwich them between the cookies.
Then, you get to enjoy this…
Sorry (not sorry!) Ice Cream man, keep on driving. I’m all stocked up on vegan ice cream sandwiches.
This post is an entry for the So Delicious Snackable Recipe competition. All opinions on the product are my own.
- 2 containers So Delicious dairy-free frozen dessert
- 1 cup all-purpose flour
- ½ cup Dutch process cocoa powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup vegan baking sticks, room temperature
- ⅓ cup sugar
- ½ tsp vanilla
- 3 or 4 tbsp of water
- Line an 8x8 square pan with parchment paper. Allow the frozen dessert to soften slightly before spreading it evenly in the lined pan. Put the pan in the freezer so it can firm up completely.
- In a medium bowl, whisk together flour, cocoa, baking soda and salt. Set aside.
- In a stand mixer, cream the butter, sugar and vanilla together on medium speed for 2-3 minutes until fluffy. Scrape down the sides of the bowl.
- Add ½ the flour mixture to the butter mixture and combine on low speed for about 30 seconds. Add the remaining flour mixture and combine until evenly mixed. Add the water a tbsp at a time until the mixture starts to come together. It will be crumbly, but you should be able to squish it together between your fingers.
- Spoon the mixture on to a piece of parchment or a silpat and flatten it into a disk. It will be about 5 inches in diameter. Wrap it in plastic wrap and allow it to cool in the fridge for a minimum of 1 hour.
- Preheat the oven to 325F. Make sure the oven rack is in the middle.
- Take the dough out of the fridge and let it warm up for a few minutes. Roll it out between two piece of parchment paper until it is about ⅛ inch thick. The dough may crack a bit while you are rolling it out, just smush it back together and continue rolling.
- Cut with a round cookie cutter and place them on a cookie sheet lined with parchment or a silpat. Press the scrap dough together, roll it out and cut out more rounds. Repeat until all the dough is used up.I used a 2.5 inch cookie cutter and it made 14 circles.
- Bake them for 6 minutes total, turning the cookie sheet at the 3 minute mark. If your cookie tray is too small, bake them in two batches. Keep the second batch in the fridge until it is time to cook them.
- Let the cookies cool before transferring them to a rack to cool completely.
- Remove the tray of frozen dessert from the freezer. Working quickly, cut out circles using the same cookie cutter you used for the cookies.
- Sandwich the rounds of frozen dessert between two cookies and put them on a tray. Once you have made all the sandwiches, eat them immediately or put them in the freezer until you are ready to enjoy them.
- You can wrap them in plastic wrap and store them in a freezer bag if you need to store them for more than a couple of days.