Vegan Ice Cream Sandwiches
A soft and fragrant carrot cake cookie surrounds a sweet and slightly spicy ginger ice cream, a welcome twist on the classic cake.
Makes: 12 to 16 sandwiches
- VeganSprinkles added Carrot Cake Sandwiches to Vegan Easter 25 Feb 04:13
- Rachael H. added Carrot Cake Sandwiches to Food 10 Jan 02:00
- KelliDroze added Carrot Cake Sandwiches to Sweet 29 Sep 00:29
- Francesca F. added Carrot Cake Sandwiches to To-make list 23 Sep 11:25
- Ulysses Press published her project Carrot Cake Sandwiches 12 Aug 21:44
You Will Need
Carrot Cake Cookies - Makes: about 2 dozen cookies
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In a small bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, and salt. In a large bowl, cream together the margarine, brown sugar, cane sugar, and vanilla. Add the dry ingredients to the wet in batches until smooth, then incorporate the shredded carrots, coconut, and walnuts, if using.
Using a cookie dropper or tablespoon, drop heaping scoops of dough onto the prepared baking sheets about 2 inches apart. Gently press each cookie down slightly.
Bake for 9 to 11 minutes, or until the edges are slightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes, then remove to cool on a wire rack. Let the cookies cool completely. Store in an airtight container.
Ginger Nut Ice Cream - Makes: 1 quart
In a large saucepan, whisk together the milk and sugar. Over medium heat, bring the mixture to a boil, whisking frequently. Once it reaches a boil, lower the heat to medium-low and whisk constantly until the sugar is dissolved, about 5 minutes. Remove from the heat, add the ginger and vanilla, and whisk to combine.
Place the cashews in the bottom of a heat-resistant bowl and pour the hot milk mixture over them. Let it cool completely. Once cooled, transfer the mixture to a food processor or high-speed blender and process until smooth, stopping to scrape down the sides as needed. Toward the end of your processing, sprinkle in the guar gum and be sure it is well incorporated.
Pour the mixture into the bowl of a 1 1⁄2- or 2-quart ice cream maker and process according to the manufacturer’s instructions. Once the ice cream is ready, gently mix in the candied ginger. Store in an airtight container in the freezer for at least 2 hours before assembling the sandwiches.
To Make the Sandwiches
Let the ice cream soften slightly so it’s easy to scoop. Place half of the cookies, bottoms up, on a clean surface. Scoop one generous scoop of ice cream, about 1⁄3 cup, onto the top of each cookie. Top the ice cream with the remaining cookies, with the cookie bottoms touching the ice cream. Gently press down on the cookies to level them. Wrap each sandwich in plastic wrap or waxed paper and return to the freezer for at least 30 minutes before serving.