Easy ice cream sandwich recipe for hot summers! Skip to the recipe.
I think this is a great recipe to make ahead and freeze specially when you are expecting visits with small children. I used coconut oil in making these, it is great but getting it to the right point can be tricky, the ideal texture is like soft butter. If you are lucky enough to not have omnivorous past then look for it to be spreadable. If it is hot and it becomes liquid just putting in the fridge and check it every 2 minutes to see is if is already right, it hardens quickly.
The ice cream sandwiches that you see on the picture are rather large and Sigrilina had trouble eating them so she would just lick the sorbet and then eat the cookie. Just keep it in mind and make them smaller if you want. Of course, remember to adjust the cooking time when making smaller cookies.
For these ice cream sandwiches I used our Strawberry Sorbet recipe but you can of course use another flavor. And it doesn’t have to be homemade, it can be store-bought if you have no time to make the ice cream.
Give this recipe a try! If you have any question, feel free to ask.
Vegan Ice Cream Sandwich
- 3.5 oz of Coconut Oil
- 2 cups of plain flour
- 1.75 oz of corn starch
- 1 1/2 teaspoon of baking powder
- 3.5 oz of sugar
- 1/3 cup of cold water/li>
- 1.1 lb of Strawberry Sorbet (or your favorite flavor)
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