1

ABOUT THE RECIPE:

These refreshing mini treat are sure to dazzle your family and guests alike. A crisp chocolate cookie crunch juxtaposed with a cold and creamy “ice cream” filling makes these frozen confections the darling of any party. Plus, Little Vegan Ice Cream Sandwiches are a breeze to prepare!

Makes 6 to 8 servings
Gluten free option

2

INGREDIENTS:

12 to 16 vegan crème filled chocolate (Oreo-style) cookies (see note)
12 to 16 heaping tablespoons slightly softened, nondairy vanilla or chocolate
ice-cream” (or your favorite flavor, see note)

3

INSTRUCTIONS:

Line a medium-sized, rimmed baking sheet with unbleached parchment paper. Gently twist open the crème filled chocolate cookies. Spoon a small scoop of “ice cream” onto each cookie and reattach the cookie tops.

4

Arrange in a single layer on the lined baking sheet. Freeze for 1 hour, or until firm. Remove the cookies from the freezer and arrange on a pretty platter. Alternately, put 2 sandwiches on each of six to eight dessert plates and serve (see note).

5

Chef’s note: For a gluten-free option, use both certified gluten-free cookies and nondairy, gluten-free “ice-cream” in this recipe.

Chef’s note: Once the sandwiches are removed from the freezer, let them stand at room temperature for 2 to 3 minutes to soften up a bit before serving.

Ingredients

Directions

1

ABOUT THE RECIPE:

These refreshing mini treat are sure to dazzle your family and guests alike. A crisp chocolate cookie crunch juxtaposed with a cold and creamy “ice cream” filling makes these frozen confections the darling of any party. Plus, Little Vegan Ice Cream Sandwiches are a breeze to prepare!

Makes 6 to 8 servings
Gluten free option

2

INGREDIENTS:

12 to 16 vegan crème filled chocolate (Oreo-style) cookies (see note)
12 to 16 heaping tablespoons slightly softened, nondairy vanilla or chocolate
ice-cream” (or your favorite flavor, see note)

3

INSTRUCTIONS:

Line a medium-sized, rimmed baking sheet with unbleached parchment paper. Gently twist open the crème filled chocolate cookies. Spoon a small scoop of “ice cream” onto each cookie and reattach the cookie tops.

4

Arrange in a single layer on the lined baking sheet. Freeze for 1 hour, or until firm. Remove the cookies from the freezer and arrange on a pretty platter. Alternately, put 2 sandwiches on each of six to eight dessert plates and serve (see note).

5

Chef’s note: For a gluten-free option, use both certified gluten-free cookies and nondairy, gluten-free “ice-cream” in this recipe.

Chef’s note: Once the sandwiches are removed from the freezer, let them stand at room temperature for 2 to 3 minutes to soften up a bit before serving.

Little Vegan Ice Cream Sandwiches
(Visited 699 times, 1 visits today)