Quick & easy Ice-cream sandwich cookie recipe
Vegan, quick & easy.
Keep cool in the sun with these refreshing and cooling ice cream sandwich cookies, ready to enjoy under 30 minutes!
Delicious light, crumbly quick & easy cookies filled with dairy-free ice cream. Perfect to squish together for a yummy hand-held treat!
I've always loved sandwich cookies. They remind me of when I was younger tucking into them by the beach!
What's better than cookies and icecream together? They're a match made in heaven!!!
I popped into my local supermarket the other day to see if there were any vegan sandwich cookies available to pick up but there wasn't. I spotted the Ben & Jerrys 'Wiches' and it gave me the inspiration to make my own! I am VERY happy I did, these are scrumptious! Just what you want in this current heatwave.
These sandwich cookies are super quick & easy to make, as well as being a fun little treat the whole family can get involved in making.
The filling is completely customisable. Enjoy with chocolate, strawberry, vanilla, coffee, caramel....etc icecream.
The choice is yours.
Preparation- 5 minutes
Baking time- Approximately 14 minutes
Makes- 6 sandwiches (12 cookies)
Level- Easy
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Ingredients
- 110g vegan butter/margarine
-55g of golden caster sugar
-1 tablespoon of dark muscovado sugar
-1 teaspoon of vanilla extract
-1/2 teaspoon of bicarbonate of soda
-1/2 teaspoon of baking powder
-3 tablespoons of aquafaba (chickpea brine)
-190g of plain flour
+
-Dairy-free ice cream
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Step 1- Preheat your oven to 180 degrees c and line a baking tray with greaseproof paper.
Step 2- In a large mixing bowl, cream together the butter and sugars.
I use my stand mixer fitted with the paddle attachment.
Step 3- Add in the vanilla extract, bicarbonate of soda, baking powder and aquafaba.
Mix together until combined.
Step 4- Lastly, sift in the flour and mix until a dough if formed.
Step 5- Roll around 50g of mixture into balls, flatten the middle and place onto the lined baking tray.
Repeat for all of the cookies.
Step 6- Pop the cookie into the fridge for around 10 minutes.
Step 7- After 10 minutes, immediately place them into the oven and bake for 14 minutes or until golden in colour.
Once baked, remove them from the oven and allow them to cool. As they cool, they will crisp off.
Sandwich the cookies together with your favourite dairy-free ice cream and tuck in!
Store in the freezer and enjoy within a few days.
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Holly Jade
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