Tuesday, August 11, 2009

Ice Cream Sandwiches!!

Imagine, if you will, sweet-and-spicy brown sugar cinnamon ice cream sandwiched between two molasses cookies, ice cold and fresh from the freezer on a warm summer day. Sound good? Then read on...

Last summer for our first potluck I decided to make ice cream sandwiches, and the brown sugar cinnamon ice cream was easily the crowd favorite! For this year's big giant BBQ, I decided to make them again, only this time with the softer, more easily bit when frozen Molasses Cookie than with the oatmeal cookie I used last year. I'm not sure why people don't make cinnamon ice cream more often. Maybe I'm just a cinnamon freak, but I think it's a fantastic combination! The ice cream recipe is based off of the one in Veganomicon. I choose coconut milk for the recipe by which one has the most fat in it, since you'll need to put the can in the fridge so the fat separates and rises to the top, then just scoop the fat off and use that for the recipe. Mmm.. coconut fat!


I realize now I should have taken a close up, but at the time I just wanted an ice cream sandwich!!

Molasses Cookies
2/3 cup canola oil
1 cup brown sugar
1/4 cup plain or vanilla soy yogurt
1/2 cup blackstrap molasses
2 1/2 cups all purpose flour
1/2 tsp salt
2 tsp baking soda
2 tbsp cocoa powder
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp nutmeg

1. Using an electric mixer, cream the oil and sugar together well. Add the yogurt and molasses and mix until incorporated.

2. Sift together the dry ingredients, and stir them into the wet.

3. Cover the dough and refrigerate it for at least an hour until it firms up a bit.

4. Preheat the oven to 350 degrees. Roll dough into balls and place on cookie sheet -- for smaller "snack sized" ice cream sandwiches, about 2 tsp will do, for more "ice cream man" sized sandwiches, go for about 2 tbsp.

5. Bake in the oven for about 10 minutes (more or less depending on size) until the tops are cracked and the cookie is just set. Overdone cookies will be harder to bite when frozen!!

Brown Sugar Cinnamon Ice Cream
1/2 cup cream from the top of a can of coconut milk
1 cup soymilk
3/4 cup packed brown sugar
6 oz silken tofu, pureed
1 tbsp vanilla extract
2 tbsp maple syrup
1 tsp ground cinnamon.

1. Mix all the ingredients together well. Chill in the fridge until very cold. Freeze it in your ice cream maker according to manufacturer's directions.

ASSEMBLY!!
(do you really need instructions here?)
Put a scoop of the ice cream on the bottom of one cookie, and top it with another cookie (bottom side down). Allow them to rest in the fridge a while for the ice cream to harden some.

4 comments:

Vegetation said...

Mmmm I love cinnamon too! I've never tried ice cream though! This sounds absolutely divine!!

Mona said...

You're killing me. Cinnamon ice cream was a favorite when I was an omni. (As was gingersnap molasses. I used to eat a scoop of each together actually, so these sound so divine.) I really need to acquire an ice cream maker one of these days.

Puppy said...

i want to eat more of these beasts. YUM.

Amity said...

Those sound fantastic! We're going to have to make them post haste.