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Sunday, 12 August 2018

Easy ice-cream sandwiches recipe

Vegan, gluten-free, wheat-free.

Who could resist ice-cream sandwiches together with cookies? Certainly not me!
When I was younger, I used to love ice-cream sandwiches, with a vanilla ice-cream centre and two cakey cookies on the outside. Delicious!

I wanted to make some homemade ice-cream sandwiches, perfect for the current UK heatwave!
I used my new Kitchenaid Ice Cream Maker Bowl Attachment from Steamer Trading Cook Shop.
Steamer Trading Cook Shop is an online shop, filled with the best-branded kitchenware.

It's my first time making my own homemade ice cream, so I took inspiration from The Kitchn.
This recipe was super easy to follow. I changed things up a little by adding in vanilla bean paste and caramel!

These ice cream sandwiches require a little prep, but it's totally worth it for the end result! 
You'll be wanting to eat this dessert all day, every day! A great summer treat! 

Preparation- Overnight
Cooking time- 9-10 minutes
Makes- 6-8 
Level- Medium 

Ingredients for the cookie
-400g of plain flour (I use gluten-free)
-3 tablespoons of cocoa powder
-190g of coconut oil (melted)
-5 tablespoons of maple syrup

Ingredients for the filling
-2 cans of coconut cream
-120g of maple syrup
-2 tablespoons of cornstarch
-1 teaspoons of vanilla bean paste
-1 teaspoon of caramel flavouring
-Dark chocolate
-Desiccated coconut 

To make the cookie
Step 1- Pre-heat your oven to 180 degrees c and line a baking tray with greaseproof paper.

Step 2- In a mixing bowl, combine the plain flour, cocoa powder, melted coconut oil and maple syrup.
 Bring together with your hands until a dough forms.
Add more flour if too wet or coconut oil if too dry. You want it to be a smooth dough.

Step 3- Roll out the dough then using a rectangular cookie cutter or stencil and knife, carefully cut out equally sized rectangle shapes and place onto the lined tray.
Step 4- Pop the cookies into the oven and bake for 9-10 minutes until golden in colour.

Step 5- Once baked, carefully place them onto a cooling rack and allow them to cool.

To make the ice-cream
Step 1- Make sure your ice-cream bowl is fully frozen before you begin to make the ice-cream!
Pop the ice-cream bowl into the freezer the day before you want to use it. 

Step 2- Pour one can of coconut milk into a saucepan along with the maple syrup and gently heat over medium until the maple syrup has dissolved into the coconut milk.
This will take around 2 minutes.

Step 3- Place the other can of coconut milk into a bowl, and whisk in the cornstarch until fully combined.

Step 4- Whilst whisking, carefully pour the cornstarch mixture into the warm coconut mixture.

Step 5- Now everything is in the saucepan, pop the pan back onto the heat and bring the heat up to medium.
Cook, stirring occasionally until thickened. 
This will take around 6 minutes, keep an eye on the mixture.

Step 6- Once thickened, remove the mixture from the heat and stir in the vanilla bean paste and caramel flavouring.  

Step 7- Pour the ice-cream mixture into a container and pop into the fridge for 4 hours to chill.

Step 8- Pour the ice-cream mixture into the ice-cream bowl and begin to churn.
Churn the ice-cream until it thickens. This should take around 10 minutes.
Step 9- Transfer the ice-cream into a container and freezer to fully set.

Step 10- Once set, spoon on to one cookie, top off with another cookie and serve.

*You can always dunk the ice-cream sandwiches into some dark chocolate and add on some desiccated coconut to jazz things up!*

Store in the freezer.

Shop the whole Steamer Tradeshop Cook shop range here

 A huge thankyou to Steamer for collabing on this recipe with me!

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  1. These ice cream sandwiches look so delicious and perfect for the summer!


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