Vegan Old Fashioned Mint Chip Ice Cream Sandwiches
Ingredients
- 1 cup all-purpose flour
- 3/4 cup cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup melted vegan butter, melted and cooled slightly
- 3 tablespoons Forager Project Cashewmilk
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 pint Forager Project Mint Chip Ice cream
Preparation
Heat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
In a large bowl, whisk together vegan butter, Forager Project Cashewmilk, and sugar until creamy and sugar is dissolved. Stir in vanilla.
Add the flour mixture to the large bowl and beat until combined. The batter will be quite thick.
Scrape the batter into the center of the prepared pan. Using an offset spatula or back of a spoon, smooth it into a thin, even layer, about a 10 x 7 inch rectangle, leaving a border of parchment paper around the edges.
Bake until the cake is set, for about 10-12 minutes. Set aside and let it cool completely.
When you are ready to assemble, remove the ice cream from the freezer and let it stand for a few minutes to soften slightly.
Using the parchment paper, transfer the cooled cake to a cutting board. Cut the cake in half crosswise to form two pieces, each about 5 by 7 inches.
Using a large ice cream scoop, dollop the ice cream evenly over the top of one half of the cake. Using an offset spatula or spoon, spread the ice cream into an even layer.
Place the remaining piece of cake on top of the ice cream to make a large sandwich cake. Press down slightly.
Wrap the sandwich cake well in plastic wrap and freeze until firm, for at least 3 hours.
Remove the large sandwich cake from the freezer, take off the plastic wrap, trim the edges, and then cut it into 9 smaller sandwiches.
Serve immediately or wrap each sandwich well in plastic wrap and freeze until firm and ready to serve.