Chocolate Chip Cookie Ice Cream Sandwich

Choc Chip Cookie Ice Cream Sandwich - Mira's A chocolate chip cookie and vanilla ice cream sandwich lovers delight! Veganized Toll House cookies embrace a scoop of  vanilla  dairy-free ice cream for a new twist on a throw-back treat. The crunch of the cookie and the smoothness of the ice cream set you up for a little slice of heaven.

Chocolate Chip Cookie Ice Cream Sandwich
A chocolate chip cookie and vanilla ice cream sandwich lovers delight! Veganized Toll House cookies embrace a scoop of vanilla dairy-free ice cream for a new twist on a throw-back treat. The crunch of the cookie and the smoothness of the ice cream set you up for a little slice of heaven.
Servings
15 Servings
Servings
15 Servings
Chocolate Chip Cookie Ice Cream Sandwich
A chocolate chip cookie and vanilla ice cream sandwich lovers delight! Veganized Toll House cookies embrace a scoop of vanilla dairy-free ice cream for a new twist on a throw-back treat. The crunch of the cookie and the smoothness of the ice cream set you up for a little slice of heaven.
Servings
15 Servings
Servings
15 Servings
Ingredients
  • 2 1/4 cup all-purpose flour
  • 1 cup Earth Butter Buttery Spread*
  • 1 cup unrefined sugar*
  • 1 tsp baing soda
  • 1 tsp sea salt
  • 1 tsp vanilla extract
  • 1 tbs Ener-G Egg Replacer*
  • 1/4 cup boiling water or as needed
  • 2 cups your favorite vegan chocolate chips
  • 1 quart of your favorite vanilla dairy-free ice cream
Servings: Servings
Instructions
  1. Preheat oven to 375 degrees.
  2. In a small mixing bowl whisk Energy-G Egg Replacer and boiling water until thick and frothy. If it is too thick, use a little more water. Set aside for further use.
  3. Place flour, baking soda and salt in small mixing bowl, mix well and set aside for further use.
  4. In large mixing bowl, cream Earth Balance Buttery Spread. Add sugar and vanilla and mix until well blended. Add in whisked Ener-G egg Replacer and mix until well blended.
  5. Gradually fold in the flour mixture. Stir in chocolate chips. Chill dough for about 30 minutes before shaping. This will result in a thicker cookie, which is what you want for the sandwich.
  6. Remove dough from refrigerator, immediately shape into cookies by rolling 2 T of dough into a ball, placing them
  7. Bake for 10-12 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
  8. Once cookies are completely cooled, thaw ice cream for about 10-15 minutes (depending on the ambient temperature of the kitchen) just enough so it is easy to manage. Press ¼ c ice cream between two cookies smoothing the sides so that the ice cream is not hanging over the cookie. Freeze for several hours before serving. Store in an airtight container.
Recipe Notes

*Earth Balance Buttery Spread or Sticks. Our Original Buttery Spread has made its name as the ultimate toast topper and a crucial part of your dairy-free baking arsenal. Its creamy, spreadable texture and rich, buttery taste come complete with our proprietary blend of natural oils. Lactose free, gluten free, Non GMO and 0 grams Trans Fat.

*Unrefined Sugar – sometimes called Turbinado or Cane comes from the first pressing of the sugar cane. It has large crystals and retains some of the molasses flavor, which is a natural byproduct in the processing of white sugar. It can he interchanges in most recipes without drastically altering the integrity of the recipe. It isn't processed as much as white sugar, so it retains some trace-minerals.

* Ener-G Egg Replacer, is a powdered egg substitute that can be used in baking, both savory and sweet recipes. Ingredients: potato starch, tapioca starch flour, leavening (calcium lactate [not derived from dairy], calcium carbonate, citric acid), sodium carboxymethylcellulose, methylcellulose.

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