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 minutes mins
Cook Time 30 minutes mins
Total Time 51 minutes mins
Course Dessert, video
Cuisine Vegan
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.
For more instructions and hints follow these LINKS below