Ingredients
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1 cup water
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1/2 cup unsweetened soy milk (or other non-dairy milk)
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1/2 tsp vanilla extract
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1/4 tsp salt
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1 1/2 cups gluten-free rolled oats (not instant)
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1 1/2 cups vegan bread crumbs (store-bought or homemade*)
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1/2 cup melted coconut oil or vegan butter (such as Earth Balance)
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1 Tbsp maple syrup
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1/4 - 1/2 cup nut butter (your choice of almond, cashew, peanut, etc.)
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1 1/2 cups canned full-fat coconut milk (do not use light or reduced-fat)
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1/2 cup sugar
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1/4 cup agave nectar
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2 tsp cornstarch
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1 tsp salt
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1/4 tsp red chili flakes
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1/2 cup unsweetened cocoa powder
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1/4 cup boiling water
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1/4 cup maple syrup
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1 Tbsp arrowroot powder
Directions
Subtitle: A Delightful Dairy-Free Dessert with a Kick!
Ingredients:
For the ice cream sandwiches:
* 1 cup water
* 1/2 cup unsweetened soy milk (or other non-dairy milk)
* 1/2 tsp vanilla extract
* 1/4 tsp salt
* 1 1/2 cups gluten-free rolled oats (not instant)
* 1 1/2 cups vegan bread crumbs (store-bought or homemade*)
* 1/2 cup melted coconut oil or vegan butter (such as Earth Balance)
* 1 Tbsp maple syrup
* 1/4 – 1/2 cup nut butter (your choice of almond, cashew, peanut, etc.)
For the filling:
* 1 1/2 cups canned full-fat coconut milk (do not use light or reduced-fat)
* 1/2 cup sugar
* 1/4 cup agave nectar
* 2 tsp cornstarch
* 1 tsp salt
* 1/4 tsp red chili flakes
For the chocolate sauce:
* 1/2 cup unsweetened cocoa powder
* 1/4 cup boiling water
* 1/4 cup maple syrup
* 1 Tbsp arrowroot powder
Instructions:
1. Prepare the ice cream sandwiches: Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper.
2. Mix the water, soy milk, vanilla, and salt in a blender until well combined. Add the rolled oats and pulse briefly to break them up.
3. Transfer the mixture to a large bowl and stir in the vegan bread crumbs, melted coconut oil or vegan butter, and maple syrup. Mix thoroughly to combine.
4. Divide the batter evenly between the prepared baking sheets, using a spoon to shape each portion into a small rectangle about 1/2″ thick. Place another sheet of parchment paper on top of each baking sheet and press down gently to help flatten the rectangles further.
5. Bake for 10-12 minutes, or until golden brown around the edges. Remove from the oven and let cool completely before transferring to a wire rack.
While the ice cream sandwiches are cooling, prepare the filling:
1. Combine the full-fat coconut milk, sugar, agave nectar, cornstarch, and salt in a medium saucepan over medium heat. Whisk constantly until the mixture comes to a simmer.
2. Cook for an additional minute, whisking continuously. Remove from the heat and stir in the chili flakes. Let cool completely before pouring into a bowl and refrigerating.
Assemble the ice cream sandwiches:
Spoon about 1/3 cup of the chilled coconut milk mixture onto one half of a cooled ice cream sandwich. Top with another half, pressing down slightly to adhere. Serve immediately or store in an airtight container in the freezer for up to 1 week.
To make the chocolate sauce:
1. Combine the cocoa powder, boiling water, maple syrup, and arrowroot powder in a small saucepan over low heat. Stir constantly until smooth and thickened.
2. Remove from the heat and allow to cool for a few minutes. Pour into a glass jar or squeeze bottle and store in the fridge or freezer.
Note: If you prefer a firmer texture for the ice cream sandwiches, increase the amount of rolled oats and decrease the liquid ingredients by about 1/4 cup each.
Difficulty level: Medium (with some easy steps like assembling the sandwiches and heating the filling)
Serves: Makes approximately 1 dozen ice cream sandwiches
Nutrition Facts (per serving): Calories
Steps
|
1
Done
|
Prepare the ice cream sandwiches: Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper. |
|
2
Done
|
Mix the water, soy milk, vanilla, and salt in a blender until well combined. Add the rolled oats and pulse briefly to break them up. |
|
3
Done
|
Transfer the mixture to a large bowl and stir in the vegan bread crumbs, melted coconut oil or vegan butter, and maple syrup. Mix thoroughly to combine. |
|
4
Done
|
Divide the batter evenly between the prepared baking sheets, using a spoon to shape each portion into a small rectangle about 1/2" thick. Place another sheet of parchment paper on top of each baking sheet and press down gently to help flatten the rectangles further. |
|
5
Done
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Bake for 10-12 minutes, or until golden brown around the edges. Remove from the oven and let cool completely before transferring to a wire rack. While the ice cream sandwiches are cooling, prepare the filling: |
|
6
Done
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Combine the full-fat coconut milk, sugar, agave nectar, cornstarch, and salt in a medium saucepan over medium heat. Whisk constantly until the mixture comes to a simmer. |
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7
Done
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Cook for an additional minute, whisking continuously. Remove from the heat and stir in the chili flakes. Let cool completely before pouring into a bowl and refrigerating. Assemble the ice cream sandwiches: Spoon about 1/3 cup of the chilled coconut milk mixture onto one half of a cooled ice cream sandwich. Top with another half, pressing down slightly to adhere. Serve immediately or store in an airtight container in the freezer for up to 1 week. To make the chocolate sauce: |
|
8
Done
|
Combine the cocoa powder, boiling water, maple syrup, and arrowroot powder in a small saucepan over low heat. Stir constantly until smooth and thickened. |
|
9
Done
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Remove from the heat and allow to cool for a few minutes. Pour into a glass jar or squeeze bottle and store in the fridge or freezer. Note: If you prefer a firmer texture for the ice cream sandwiches, increase the amount of rolled oats and decrease the liquid ingredients by about 1/4 cup each. Difficulty level: Medium (with some easy steps like assembling the sandwiches and heating the filling) Serves: Makes approximately 1 dozen ice cream sandwiches Nutrition Facts (per serving): Calories |
