Vegan Gluten Free Green Tea Ice Cream Cookie Sandwiches A 3-in-one post on how to churn your own ice cream, bake cookies, and assemble cookie sandwiches!
Ice cream is one of my all time favorite things to make. It’s inexpensive and easy to make. Aside from that, there’s just nothing like fresh, homemade ice cream. This green tea ice cream is refreshing and makes for the perfect ending to a good meal.
Green Tea Ice Cream
2-13.5 oz cans full fat coconut milk
1/2 cup loose green tea leaves
1/2 cup organic cane sugar
1 tsp vanilla extract
pinch of salt
In a medium saucepan, bring coconut milk and green tea leaves to a bowl. Remove from heat, whisk the mixture, put a lid on the saucepan, and allow to steep for 10 minutes. After 10 minutes, strain the mixture through a fine mesh strainer into a medium-sized bowl. Be sure to press the leaves down to extract as much liquid as possible. Don’t be concerned if some tea leaves get through the strainer. Add in the rest of the ingredients and blend together with a stick blender (or pour all ingredients into a stationary blender). Refrigerate the mixture for at least 3 hours.
After the mixture has chilled, run your ice cream maker on stir and begin to pour slowly but steadily. I find it easier to pour if you transfer the mixture into a vessel with a spout on it. Churn the ice cream for 15-20 minutes until very thick. You can enjoy it as is or store in a plastic container in the freezer until it firms up a bit more.
Chocolate Chip Cookies
1/2 cup vegan margarine, softened
1/4 cup organic cane sugar
1/4 cup organic brown sugar
1/2 tsp corn starch whisked together with 1/2 tsp vanilla extract and 1 T non dairy milk
1 cup brown rice flour
1/2 tsp xanthan gum
1/2 tsp baking soda
pinch of salt
1/2 cup chocolate chips (try Enjoy Life brand)
Preheat your oven to 325 and lightly grease a baking sheet with nonstick spray.
In the bowl of a stand mixer, cream together margarine and sugars until fluffy. Add in cornstarch mixture and blend.
In a medium-sized bowl, sift together the dry ingredients and whisk them together. Add the dry ingredients to the butter mixture and mix on low until fully incorporated. Fold in the chocolate chips.
Spoon out cookie batter in tablespoon sized balls and lay out on the baking sheet, allowing about 1/2” of space in between each ball. There’s no need to flatten them. As the butter melts, they will flatten on their own.
Bake for about 12-15 minutes until lightly golden and cookies “give” a little bit when you gently poke your finger in the center. Remove from oven and allow to cool for about 10 minutes before transferring them to a wire rack to cool completely.
Finally, cookie sandwich time!
Simply take a dollop of your freshly made ice cream and squish it between 2 chocolate chip cookies that have been cooled completely.
I pretty much wrote today off in terms of calories after end of semester drinks this afternoon (one mojito, two glasses of champagne) so I figured a load more sugar couldn’t hurt. This is so easy and delicious, although I probably wouldn’t recommend that you eat this very regularly, unless you plan on becoming morbidly obese.
All you need is:
Soy vanilla icecream (I used So Good) Peanut butter Oreos (If you’re eating vegan please don’t use the mini oreos because they contain milk)
All you need to do is get a scoop or two of the vanilla icecream and a spoon of peanut butter, and mix them together really well. Crush up the oreos and mix them in too. Eat straight away or refreeze so the biscuits go all soft like real cookies and cream icecream.
- I was surprised at how tasty this was! Sometimes minty things remind me of toothpaste, but with the chocolate and oatmeal cookies this had a great flavor overall. Pretty inexpensive for non-dairy ice cream too.
I don’t care for Rice Dream ice cream but I love their pies. Go figure!