Minggu, 28 Oktober 2018

Chocolate Ice Cream Sandwich Cookies Vanilla and Bean

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These Soft Batch Vegan Chocolate Ice Cream Sandwich Cookies make any ice cream extra special! Egg free and dairy free, simply delicious! Vegan.


You’ll Need:

For the Ice Cream:

  • 1 Recipe of Bourbon Soaked Cherry Vanilla Bean Ice Cream or at least 1 1/2 pints *approximate* of your favorite ice cream. 680g

For the Cookies:

  • 1 1/3 C All Purpose Flour 190g
  • 1/4 C Unsweetened Cocoa Powder 30g, I use Rodelle
  • 1 1/4 tsp Baking Powder
  • 1/8 tsp Sea Salt
  • 1/3 C Coconut Oil Unrefined, Cold-Pressed, melted and warm to the touch
  • 3/4 C Light Brown Sugar 138g
  • 2 Tbs Chocolate Extract* I use Rodelle
  • 1/2 C Unsweetened Apple Sauce 113g
  • 1 Tbs Water

Instructions:

To Prep the Ice Cream:

  1. Allow the ice cream to set on the counter until it becomes soft enough to spread. Line a 9 1/2" X 12" (24cm X 30cm) baking or sheet pan with parchment paper, clipping the sides of the parchment to the pan so as to hold it in place. Evenly spread the ice cream to about 1/2" thick. Place a sheet of parchment directly on top of the ice cream, smoothing it out and making sure the top is completely covered as to prevent freezer burn. Place back in the freezer for at least an hour.

For the Cookies:

To Prep the Ice Cream:

  1. Allow the ice cream to set on the counter until it becomes soft enough to spread. Line a 9 1/2" X 12" (24cm X 30cm) baking or sheet pan with parchment paper, clipping the sides of the parchment to the pan so as to hold it in place. Evenly spread the ice cream to about 1/2" thick. Place a sheet of parchment directly on top of the ice cream, smoothing it out and making sure the top is completely covered as to prevent freezer burn. Place back in the freezer for at least an hour.

For the Cookies:

  1. In a medium bowl, sift flour, cocoa powder, baking powder, and salt. Set aside.
  2. In order for the coconut oil to stay in a liquid state, be sure it is warm to the touch. In a stand mixer with the paddle attachment, mix the coconut oil and brown sugar for about 1 minute or until the ingredients are throughly incorporated. Add the chocolate extract and apple sauce. Mix on medium low until the apple sauce is incorporated, about 30 seconds. Scrape down the bowl.
  3. To the oil/sugar mixture, add the flour mixture. Mix on medium low for about 20 seconds. Scrape down the bowl, add the water and mix again just until there are no longer any dry ingredients visible. About 10 seconds. The dough will be very soft and sticky.
  4. Line two sheet pans with parchment paper. Lightly dust work-surface with flour, and dump dough onto it. Sprinkle a pinch more flour on top of the dough and work it into about a 1/2" disk. Wrap in plastic wrap and refrigerate for at least an hour (it can rest overnight if needed). It will become firm enough to roll out.
  5. Lightly dust work surface, dough and rolling pin with flour. Roll dough out to between 1/8"-1/4". Cut out cookies with a 3" (7.6 cm) round cookie cutter. Prick top of cookies with tines of fork or chocolate chipper. Transfer cut cookies to a parchment lined baking sheet. Gather the scraps, work the dough, dusting with flour as needed, and reroll dough, cutting the remaining cookies. Place cut cookies in the refrigerator for 20 minutes. This will prevent the cookies from spreading.
  6. Preheat oven to 350F (177C) with baking rack placed in the center.
  7. Bake cookies for 11-12 minutes. They will still feel soft when done. Transfer to a cooling rack to cool completely. Using a pastry brush, brush off any excess flour. Store in a lidded container at room temperature for up to two days, until ready to use.

To Assemble:

  1. Line a sheet pan with parchment paper. Remove the ice cream from the freezer. Remove the parchment from the top. Lift the ice cream out of the pan using the parchment as handles and place it on a work surface.
  2. Using a 3" (7.6cm) cookie cutter, firmly press into the ice cream and twist the cutter several times. Use a small offset spatula to scrape underneath the disk, scraping the parchment, and lift the disk of ice cream out. Place the ice cream disk on another parchment lined pan and place it in the freezer. Working quickly, cut out 9 more discs, placing them on the pan in the freezer.
  3. Enjoy the leftover ice cream or store it in the freezer in a lidded container for up to a week. If holding the disks for a few hours, before serving, place a piece of parchment over the disks as to prevent freezer burn. If holding for longer, store individual disks between parchment and place in a freezer bag or lidded container for up to a week.
  4. When ready to serve, sandwich an ice cream disk in between two cookies. Serve immediately. Keeping the assembled sandwiches in the freezer will freeze the cookie and it will be difficult to eat the sandwich without a bunch of squeeze-out!


NOTES:

*Pure vanilla extract can be substituted for chocolate extrac

Source: vanillaandbean.com