Can you call this multi-tasking? Making 4 desserts out of 1? Or maybe it’s just plain craziness. Or creative boredom put to work. Whatever it is it tastes good, and now I have a whole bunch of sweets begging to be eaten.
I wasn’t out of school more than 2 days before I started thinking of something I could bake. We’ve been on a cupcake spree the last few weeks in my house so I thought it was time for some cookies. Peanut butter chocolate chippers happen to be one of my husband’s favorites. But I thought as long as I’m making cookie dough I might as well make cookie dough ice cream. During my run on Tuesday I thought I could also make cookie dough stuffed cake balls (of course!). Then when I was making the ice cream it occurred to me that ice cream sandwiches would be a great idea (it is summer after all). I thought about putting icing in the ice cream sandwiches as well, and then maybe dipping the whole thing in chocolate, but something told me to stop while I was ahead. =)
I’m actually going to save the cake ball part for another post, otherwise this sucker will be forever long and nobody will read it all. But ice cream and cookies are simple enough.
The cookie dough needs to be frozen before you can make the ice cream, but the ice cream for the sandwiches needs to be really frozen before they can be made so perhaps it’s best to start with the ice cream.
Peanut Butter Cookie Dough Ice Cream (vegan)
- 6oz extra firm silk tofu (Mori-Nu)
- 1 can light coconut milk
- 3/4 C organic sugar
- 1 T vanilla extract
- 1 shot (3 T) light rum
- Cookie dough (below)
Toss everything except the cookie dough in your blender and puree until super smooth. Pour the mixture into your ice cream maker and freeze accordingly.
Once frozen, put about 2/3rds of the ice cream in one container and the other 1/3rd in another. Place both containers in the freezer. We’ll add the cookie dough later.
Typically I use a mixture of soy and coconut milk when making ice cream, but I wanted to see how coconut would do on its own. And it did way better than the combination has ever done. Even though I used light coconut this ice cream is very creamy, especially compared to my typical soy milk based ice creams. Plus it simplifies everything as I always end up freezing a portion of the coconut milk, which I forget is in the freezer the next time I need it and open up another can, which also ends up in the freezer (you see where I’m going with this).
Enough babble, onto the cookies!
Peanut Butter Chocolate Chip Cookies (vegan)
Pre-heat the oven to 350.
- 1/2 C vegan butter (stick or tub will work)
- 1/2 C peanut butter
- 1/2 C brown sugar
- 1/2 C organic sugar
- 1 T ground flax seed
- 3 T hot water
Whisk the flax seed and hot water in a small bowl and set aside. Cream the butter, peanut butter and sugars together in a large bowl, then mix in the flax mixture.
- 1 & 1/4 C AP flour (I used Bob’s Red Mill White Flour)
- 1/2 t baking powder
- 1/2 t baking soda
- 1/4 t salt
- ~ 1 C chocolate chips
Blend the flour, baking powder, soda and salt together then add them to the wet ingredients and mix briefly. Fold in the chocolate chips.
Go ahead and make the cookie dough balls or the ice cream. You want about 3/4 C worth of balls, or enough to about cover the surface area in one of those square plastic containers that sandwiches fit in. You want to keep the dough balls small so my way of doing this was to only use enough dough to enclose 1 chocolate chip per ball. Roll them up in your hands and stick them in the freezer.
Now, line two 1/2 sheet pans with parchment paper or Silpat mats. Scoop the dough into 1 or so inch mounds and plop them on the pans about an inch apart. These cookies don’t spread much during baking so if you want a flatter, crisper cookie smash it down a bit before baking. And you can always make them much larger than an inch of course.
Bake for about 11 minutes, or until lightly browned. Let them rest about 5 minutes and then transfer them to a cooling rack.
The cookie dough should freeze up enough within an hour, so once that time has passed take them and the larger portion of ice cream out of the freezer. Chop about half of the dough balls up to make them smaller and allow more opportunity for cookie dough in every bite! Mix them into the ice cream, distributing as thoroughly as possible and put it back in the freezer.
There. You’re done.
Oh but wait, there’s more! Those ice cream sandwiches won’t make themselves!
Ice Cream Sandwiches (vegan)
- Peanut butter chocolate chip cookies
- Vanilla ice cream
- Chocolate for dipping (optional)
- Plastic wrap
Grab as many cookies as you’d like for sandwiches. Retrieve the plain vanilla ice cream from the freezer. Tear off roughly 12 square inch sheets of plastic wrap – one for each sandwich – and lay them on a table or work surface. You can get about 5 – 6 sandwiches out of the ice cream, but that depends on how much ice cream you put in each sandwich…
Take a scoop of ice cream and plop it on top of a cookie. Place another cookie on top and press it down so that the ice cream reaches the edges of the cookies; use the back of a spoon to help guide and smooth it. Now, place the sandwich on the plastic wrap so that the ice cream is touching the plastic. Roll the plastic wrap up with the sandwich and then twist the ends of the plastic. This is kind of what you’re going for, just not so long, and obviously not butter. Place them in the freezer to set.
Once they are set, you can roll them in crushed up chocolate, peanuts, coconut, what have you. I decided to dip mine in chocolate, which turned out to be problematic as the chocolate did not want to stick to the ice cream. It turned out alright in the end though, just a tad bumpy. If you decide to dip them in chocolate you’ll need about half of what Bakerella has in this recipe.
Well, I guess that does it. The cake balls will be appearing at some point in the near future (promise). And on a side note, you can make all this gluten-free simply by using a gluten-free flour mixture. Bob’s Red Mill sells one but the following will also do the job.
Gluten-free flour mixture (equal to 1 cup of normal flour)
- 1/3 C quinoa or millet flour
- 1/4 C almond meal
- 1/3 C brown or white rice flour
- 3 T potato or tapioca starch
- 1 T ground flaxseed
Do keep in mind that GF flours tend to have a grainy texture before being baked, so this could affect your cookie dough ice cream slightly.
Well I didn’t intend for this post to be 4th of July centric but my backdrop in the photos is somewhat patriotic. That was an accident honestly, even though Independence Day is around the corner. It’s actually one of my grandmother’s old shirts. Yes, I use clothing for backdrops. And sometimes even covers from my couch pillows. A girl’s gotta do what a girl’s gotta do.
But never mind that, what kind of shenanigans are you baking up this 4th of July weekend?