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WEEK: JUNE 26 - JULY 2 WILL ONLY HAVE ONE DELIVERY DAY ON WEDNESDAY JUNE 29th, ORDER CUTOFF SUNDAY AT MIDNIGHT!
WEEK: JUNE 26 - JULY 2 WILL ONLY HAVE ONE DELIVERY DAY ON WEDNESDAY JUNE 29th, ORDER CUTOFF SUNDAY AT MIDNIGHT!
Vegan Ice Cream Sandwiches

Vegan Ice Cream Sandwiches

We all scream for ice cream! Triple fudge chunk, classic vanilla cream or salted caramel chip gluten free, non -dairy, Daiya ice cream sandwiches.... yummy! You just can't go wrong with this refreshing, simple, delightful summer treat for the whole family!

Ingredients:
2 pints your favourite Daiya Non-Dairy Frozen Dessert,
(option to do half vanilla and half chocolate ice cream!)
8  oz (225g) Vegan dark chocolate, broken into smaller pieces
3  Tbsp (43g) extra virgin olive oil
1/4  cup (35g) All-purpose Gluten-Free flour OR almond flour
1 tsp  baking powder
2 flax eggs, or egg replacers
1/2  cup (120g) Brown sugar or coconut sugar, lightly packed

Instructions:
Preheat oven to 325° F and line a small baking sheet (around 9.5” x 13”) with parchment paper and oil edges.
In a small sauce pan heat chocolate and oil over medium-low heat, stirring until chocolate has just melted. Set aside with heat off to cool slightly.
In a medium bowl, whisk together vegan eggs with sugar. Whisk in cooled chocolate mixture.
With a wooden spoon or spatula, gently fold in flour and baking powder until just combined (some small lumps are fine, don’t over mix batter).
Pour batter onto prepared baking sheet and smooth with a spatula so batter is approximately ¼” thick across (may not reach edges, try to maintain rectangular shape as best you can).
Bake for 10-14 minutes. If edges are not linear, use a butter knife or spatula to square off edges slightly by gently pressing to the center.
Let cool on baking sheet for 5 minutes, then carefully move onto a cooling rack (place cooling rack upside down on top of baking sheet and flip gently so that the giant thin cookie doesn’t break).
Remove Pints from freezer and allow to soften for 5-10 minutes (process can be sped up by carefully mixing with a stand mixer or handheld blender).
Cut cooled cookie in half and then in half again for 4 quarters. Spread 1 softened Pint in 1 quarter and top with another quarter. Repeat with the other Pint and 2 quarters. Freeze for at least 3-4 hours before cutting into squares (or desired shapes).

This recipe was sourced from daiyafoods.com

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