It is always nice to have a little something in the freezer to satify your sweet tooth. Whether it's ice cream or a baked good you have previously frozen, the choices can be endless. But, what if you combined these two ideas of baked goods and ice cream to form a decadent, vegan ice cream sandwich?!
Chocolate Cookie makes 18 cookies
- 3/4 cups of canola oil
- 2 cups of sugar
- 2 teaspoons of vanilla
- 1/2 cup of soymilk
- 2 cups of flour
- 3/4 cups of cocoa powder
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
2 pints of vegan coconut ice cream (So Delicious Dairy Free Coconut Ice Cream is my favorite)
Begin by setting your oven at 350 degrees. In a medium bowl sift together cocoa, flour, baking soda, and salt. In a different large bowl cream the sugar and oil. Then add the soymilk and vanilla. Slowly add the dry ingredients to the bowl with the wet ingredients. Then roll the dough into 1 inch balls and flatten into 1 1/2 inch disks. Place the disks on an ungreased cookie sheet about 1 inch apart and bake for 10 minutes. Take the cookies out and allow for them to cool completely. Then put one scoop of ice cream on one cookie and top the scoop with another cookie. Store in freezer afterwards.
*Image courtesy Flickr creative commons.