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ice cream sandwich, choclate vegan

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.
Prep Time 3 mins
Cook Time 30 mins
Total Time 51 mins
Course Dessert, video
Cuisine Vegan
Servings 10


Chocolate Ice Cream

  • 500 gm coconut cream I use Kara a lightly thickened stabilised coconut cream, 2 x US cups
  • 20 gm caster sugar aaprox. 1 tablespoon
  • 60 gm cocoa powder dark rich powder or raw cacao if you like the flavour, 2.10 oz
  • 150 gm dark chocolate I use dairy free vegan chocolate, 5.3 oz
  • 100 ml chickpea water 1/2 US cup
  • 100 gm caster sugar 1/2 US cup /4oz
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Peanut Butter Cookies

  • 115 gm Nutalex or other butter substitute
  • 200  gm caster sugar 7.05oz
  • 250 gm peanut butter, crunchy 8.5 oz
  • 190 gm plain flour 7 oz
  • 2 tablesooons apple sauce unsweetened
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt


Chocolate Ice Cream

  • First step is to make the ice cream slices. There is a full recipe with video and hints on the chocolate ice cream post. Link below. 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 meringueFold this through the chocolate mixture in two batches.
  • 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

  • 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.

  • 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 .


For more instructions and hints follow these LINKS below

Recipe for Peanut butter cookies and video

Vegan chocolate Ice Cream and video

Keyword cookies, dessert