My brain makes two immediate connections when I hear the words "ice cream": Eddie Murphy's ice cream skit from Delirious and a childhood memory of eating a Chipwich at a pirate-ship-themed miniature golf course.
As a child, I thought the Chipwich was the ultimate dessert: ice cream sandwiched between two giant cookies and rolled in chocolate chips. I thought my parents must have temporarily lost their minds when they actually let me have one, but I wasn't about to alert them to the problem. I still look at the ice cream sandwich as the ultimate indulgence, albeit for very, very different reasons.
These days, I like to use soy ice cream to create grown-up, vegan versions of the classic. Sometimes I will take the time to make my own soy ice cream, but when I'm busy (or just being lazy), I'll use Tofutti or So Delicious ice cream. By mixing a few ingredients into the ice cream, you feel like you're getting an extra-special treat.
For my coconut-ginger ice cream sandwiches below, I used vanilla Tofutti and mixed in 1/4 cup of shredded coconut and 1 tsp. of coconut extract. Things got very messy, so here are a few tips to make the process a little easier for you:
Coconut-Ginger Ice Cream Sandwiches
3 14-oz. cans coconut milk (approximately 5 cups)
2 Tbsp. agar-agar flakes
2-3 vanilla beans
1/8 tsp. sea salt
1 Tbsp. vanilla extract
1 cup maple syrup
2 Tbsp. melted coconut oil
2 1/4 cup flour
2 tsp. ground ginger
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
Pinch of salt
3/4 cup margarine, at room temperature
1 cup sugar
Egg replacement equivalent of 1 egg
1 Tbsp. soy milk
1/4 cup molasses
1 cup coconut flakes
Makes 6 to 8 servings
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