P's 13 year old cousin came to visit us for the weekend which was awesome. We had a great time playing games, going to the amusement park and of course eating ice cream sandwiches. My last batch of ice cream sandwiches went over pretty well so I decided to do it again.
Cookies waiting for ice cream
First make the cookies. I added an extra 1/4 of flour and rolled them out and cut out circles with a cookie cutter for more even shapes.
Perfect Vegan Snickerdoodles
Recipe by Kreeli
1 cup margarine
1 1/2 cups granulated white sugar
1 tsp vanilla
4 tbsp soy milk whipped with 2 tbsp cornstarch
3 cups unbleached white flour (Plus an extra 1/4 cup if you want to roll them out)
1/2 tsp salt
1 tsp baking powder
1 tsp tapioca starch or cornstarch
Preheat your oven to 300 F.
In a large bowl, cream the margarine and sugar together until smooth. Add the vanilla, and the cornstarch/soymilk mixture, and beat until well-mixed.
In a smaller bowl combine the flour, baking powder, salt, and tapioca/corn starch. Stir this into the wet ingredients and combine well.
Begin rolling the cookie dough into balls of about 3 tbsp each and place on an ungreased baking sheet. Using the bottom of a glass, press down on each ball until they are about an inch thick. (Or do it like me and roll your dough out and cut with cookie cutters) Bake for 12 - 14 minutes, and no more. The cookies should still seem very soft when you remove them from the oven. Let cool on the pans for about 10 minutes, and then transfer to a wire baking rack and let cool completely.
Recipe by Kreeli
1 cup margarine
1 1/2 cups granulated white sugar
1 tsp vanilla
4 tbsp soy milk whipped with 2 tbsp cornstarch
3 cups unbleached white flour (Plus an extra 1/4 cup if you want to roll them out)
1/2 tsp salt
1 tsp baking powder
1 tsp tapioca starch or cornstarch
Preheat your oven to 300 F.
In a large bowl, cream the margarine and sugar together until smooth. Add the vanilla, and the cornstarch/soymilk mixture, and beat until well-mixed.
In a smaller bowl combine the flour, baking powder, salt, and tapioca/corn starch. Stir this into the wet ingredients and combine well.
Begin rolling the cookie dough into balls of about 3 tbsp each and place on an ungreased baking sheet. Using the bottom of a glass, press down on each ball until they are about an inch thick. (Or do it like me and roll your dough out and cut with cookie cutters) Bake for 12 - 14 minutes, and no more. The cookies should still seem very soft when you remove them from the oven. Let cool on the pans for about 10 minutes, and then transfer to a wire baking rack and let cool completely.
To Assemble
This time I let the ice cream soften and spread it into an even layer about an inch think in a pie plate. Then I put it back into the freezer to set while I made the cookies.
I used the most delicious ice cream to fill the sandwiches - Luna and Larry's Chocolate Hazelnut Fudge and Cappuccino flavour.
Once the cookies are cool take your ice cream out of the freezer and using the same size cookie cutter, cut circles out of the ice cream. Lift them out using a small spatula and place the ice cream circle between two cookies. Press down slightly and put into an air tight container in the freezer. Continue until all cookies and ice cream are used.
I found this method to be less messy than just spooning the ice cream between two cookies.
Those look amazing! I always take the sloppy spooned approach, but your method seems not only easier, but they look a lot nicer too :)
ReplyDeleteOh thanks Kiley. I must say the pie plate method is the way to go! Way easier and I agree - they look much nicer.
ReplyDeleteTiffany - Thanks! Seriously it is my favourite ice cream. Have you tried the cappuccino flavour? Wow.
ReplyDelete