Chocolarte vegan Ice Cream sandwich
Vegan Chocolate Ice Cream Sandwiches
This is an original recipe Both of these recipes also have videos. The recipes have been on the website before and can be found in the links below.
Chocolarte vegan Ice Cream sandwich
Vegan Chocolate Ice Cream Sandwiches
This is an original recipe Both of these recipes also have videos. The recipes have been on the website before and can be found in the links below.
Servings Prep Time
10 20minutes
Cook Time Passive Time
30 minutes 1 day
Servings Prep Time
10 20minutes
Cook Time Passive Time
30 minutes 1 day
Ingredients
Chocolate Ice Cream
  • 500gm coconut cream I use Kara a lightly thickened stabilised coconut cream
  • 20gm caster sugar
  • 60 gm cocoa powderdark rich powder or raw cacao if you like the flavour
  • 150gm dark chocolate I use dairy free vegan chocolate
  • 100ml chickpea water
  • 100gm caster sugar
  • 1/4 teaspoon cream of tarttar
  • 1teaspoon vanillaextract
Peanut Butter Cookies
  • 115gm Nutalexor other butter substitute
  • 200 gm caster sugar
  • 250gm peanut butter, crunchy
  • 190gm plain flour
  • 2tablesooons apple sauceunsweetened
  • 1teaspoon baking powder
  • 1teaspoon baking soda
  • 1/8teaspoon salt
Instructions
Chocolate Ice Cream
  1. First step is to make the ice cream slices. There is a full recipe with video and hints on the chocolate ice cream post. Put the coconut cream, sugar, chocolate and cocoa in a pot and gently melt. Cool in the fridge till cold. Beat the chickpea water, cream of tartar and the 100 gm caster sugar together till it forms a stiff white meringue Fold this through the chocolate mixture in two batches.
  2. Line a mould with baking paper or plastic- I used a date roll tin. Fill the moulds with the ice cream mixture and cover well. Freeze over night or up to 4 hours till firm. Slip out of the mould (see video) and cut into slices. If saving for sandwiches wrap each slice individually and re-freeze.
Peanut Butter Cookies
  1. The full recipe instructions and video are in the post Vegan Peanut Butter Cookies Set the oven to 180 C / 350 F. Beat the butter and sugar till combined and fluffy. Add the dry ingredients and the apple puree (sauce). Mix till combined. Roll balls about the size of a walnut or 30 gm (1 oz) each. Put onto a lined tray spaced well as they spread when cooking. Bake for around 15 minutes or until golden. Cool on a rack ( they are soft to begin with) and store in an airtight box in the fridge. They will last for weeks in the fridge.
Making the Sandwiches.
  1. When you want to serve the sandwiches. Take the ice cream out of the freezer and unwrap each slice. Place between two biscuits and serve with caramel sauce and peanut butter dust .
Recipe Notes

For more instructions and hints follow these LINKS below

Recipe for Peanut butter cookies and video

Vegan chocolate Ice Cream and video