Coffee Ice Cream Sandwiches (vegan)
Creamy, no-churn vegan coffee ice cream sandwiched with cakey chocolate cookies; these vegan coffee ice cream sandwiches are so easy to make and addictively good to eat!
Servings 8 sandwiches
Equipment
- 2 20 cm/8 in square cake tins (can be done with 1 if needed)
- blender
Ingredients
Cookies:
- 70 g (5 Tablespoons) vegan block butter melted
- 120 g (½ cup + 2 Tablespoons) caster or granulated sugar
- 20 g (¼ cup) black cocoa powder or Dutch processed cocoa powder
- 80 g (⅓ cup) unsweetened non-dairy milk (I use soy)
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 130 g (1 cup + 1 Tablespoon) plain (all-purpose) flour
Ice Cream:
- 150 g ( 1 ⅓ cups) unroasted cashews
- 250 ml carton (1 cup) coconut cream
- 80 g (¼ cup) maple syrup
- 30 g (2 ½ Tablespoons) caster, granulated, brown or coconut sugar
- 1 Tablespoon instant espresso powder or coffee granules
- 2 Tablespoons coffee liqueur (such as Tia Maria or coffee Kraken)
- 2 teaspoons vanilla extract
Instructions
Cookies:
- *If you only have one 20 cm/8 in tin then you will need to make a HALF BATCH of the cookie batter, bake that and then make another half batch. Half batch quantities can be found below in the notes section of the recipe card.*
- Preheat the oven to 180℃/160℃ fan/350℉/gas mark 4. Grease two 20 cm/8 in square cake tins with vegan butter and line them with baking paper. (Sticking the parchment to the tin with butter makes it easier to spread the batter later).
- Whisk together the melted butter, sugar and cocoa powder with a balloon whisk until smooth.70 g (5 Tablespoons) vegan block butter, 120 g (½ cup + 2 Tablespoons) caster or granulated sugar, 20 g (¼ cup) black cocoa powder or Dutch processed cocoa powder
- Whisk in the milk, vanilla, salt and baking powder, followed by the plain flour.80 g (⅓ cup) unsweetened non-dairy milk (I use soy), ½ teaspoon vanilla extract, ¼ teaspoon salt, ½ teaspoon baking powder, 130 g (1 cup + 1 Tablespoon) plain (all-purpose) flour
- Divide the batter evenly between the tins (I use a scale for accuracy), then use an offset palette knife to spread it into a thin, even layer. It doesn't have to be perfect but it will not spread much in the oven so get it as even as you can.
- Bake the cookies for 15 minutes until set but still slightly soft to the touch. Allow to cool in the tin for 10 minutes then lift them out using the baking paper and place on a wire rack to cool (no need to remove the paper).
Ice Cream:
- Place the cashews in a heat-proof bowl, cover with plenty of boiling water and leave to soak for 1-2 hours.150 g ( 1 ⅓ cups) unroasted cashews
- Drain the cashews well then tip them into a blender along with the coconut cream, maple syrup, sugar, espresso/coffee granules, coffee liqueur and vanilla extract. Blend until really smooth, with no hint of grittiness. Scrape down the sides of the blender as needed.250 ml carton (1 cup) coconut cream, 80 g (¼ cup) maple syrup, 30 g (2 ½ Tablespoons) caster, granulated, brown or coconut sugar, 1 Tablespoon instant espresso powder or coffee granules, 2 Tablespoons coffee liqueur (such as Tia Maria or coffee Kraken), 2 teaspoons vanilla extract
Assembly:
- Clean a 20 cm/8 in square tin and line it with baking paper that overhangs the sides slightly (do not grease it this time). Place one of the cookie layers upside down in the tin.
- Pour the blended ice cream mixture on top of the cookie in the tin. Freeze for 1-2 hours until the ice cream is starting to firm up but is not yet set.
- Place the other cookie layer top side up on top of the ice cream layer then return to the freezer for about 6 hours until fully set.
- Use the baking paper to lift the ice cream slab out of the tin then use a sharp knife to cut it into 8 bars. Dip the knife into boiling water and wipe it dry in between cuts to make it easier to slice through the ice cream.
- Store the ice cream bars wrapped in baking parchment in a freezer bag in the freezer.
Notes
Half batch cookie quantities:
- 35g butter
- 60g sugar
- 10g cocoa powder
- 40g milk
- ¼ teaspoon vanilla
- ⅛ teaspoon salt
- ¼ teaspoon baking powder
- 65g plain flour