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

By Kris Holechek Peters

Nothing beats the wedding of crunchy cookies and luscious ice cream. even if you're internet hosting a birthday bash, banquet or simply indulging your self on a scorching summer's day, home made ice cream sandwiches are the appropriate frozen treat.
This publication deals unending mixtures 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 resources for Vegan Ice Cream Sandwiches: Cool Recipes for Delicious Dairy-Free Ice Creams and Cookies

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Place half of the cookies, bottoms up, on a clean surface. Scoop one generous scoop of ice cream, about 1/3 cup, onto the top of each cookie. Top the ice cream with the remaining cookies, with the cookie bottoms touching the ice cream. Gently press down on the cookies to level them. Wrap each sandwich in plastic wrap or waxed paper and return to the freezer for at least 30 minutes before eating. 54 Root Beer Float Sandwiches In a parallel world, root beer floats fit into the palm of your hand, a solid treat where the root beer is cold and creamy…wait, that’s not a different world.

2} In a large bowl, sift together the flour, baking soda, and salt. In a second large bowl, cream together the cane sugar, brown sugar, and margarine. Dissolve the cornstarch in the milk and add to the sugar mixture along with the vanilla. Add the dry ingredients to the wet in batches and mix until combined, then stir in the chocolate chips. 3} Using a cookie dropper or tablespoon, drop heaping scoops of dough onto the prepared baking sheets about 2 inches apart. Bake for 8 to 10 minutes, or until the edges are slightly golden.

3} Using a cookie dropper or tablespoon, drop tablespoon-sized scoops of dough on the prepared baking sheets about 1 inch apart. Bake for 9 to 12 minutes, until the cookies have spread and the edges are set and lightly golden. 4} Remove from the oven and let the cookies cool on the pan for 5 minutes, then transfer to a wire rack. Let the cookies cool completely. Store in an airtight container. Fudge Swirl Makes: 1/3 cup 1/4 cup semisweet chocolate chips 1 tablespoon nondairy milk 2 tablespoons nondairy margarine 31 1} In a microwave-safe bowl, heat the chocolate chips and milk in 15-second increments, stirring between each.

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