Happy Birthday Cake Batter Ice Cream Sandwiches
©2014 Kris Holechek Peters, from the book Vegan Ice Cream Sandwiches. Reprinted with permission. Courtesy of Ulysses Press/Judi Swinks Photography.
Cake batter ice cream is a novel concept, but with cookies and sprinkles, it’s fit for a celebration! A home ice cream maker is required for this recipe.
DIRECTIONS FOR ICE CREAM:
1} In a large saucepan, combine the sugar and arrowroot starch, and whisk until the starch is incorporated into the sugar. Pour in the milk, whisking to incorporate. Over medium heat, bring the mixture to a boil, whisking frequently. Once it reaches a boil, lower the heat to medium-low and whisk constantly until the mixture thickens and coats the back of a spoon, about 5 minutes. Remove from the heat, add the butter, vanilla, and maple extracts, and whisk to combine.
2} Transfer the mixture to a heat-resistant bowl and let it cool completely.
3} Pour the mixture into the bowl of a 1.5- or 2-quart ice cream maker and process according to the manufacturer’s instructions. If you have a smaller ice cream maker, do it in two or more batches. Store in an airtight container in the freezer for at least an hour before assembling the sandwiches.
DIRECTIONS FOR SPRINKLE COOKIES:
1} Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2} In a small bowl, combine the flour, baking soda, and salt. In a large bowl, cream together the sugar and margarine. Dissolve the cornstarch in the milk and add to the margarine mixture, along with the vanilla. Add the dry ingredients to the wet in batches, stirring until smooth.
3} Using a cookie dropper or tablespoon, drop heaping tablespoons of dough onto the prepared baking sheets about 2 inches apart. Top each cookie with a healthy
sprinkle of, um, sprinkles. Bake for 8 to 10 minutes, or until the edges are slightly golden. Remove from the oven and let cool on the pan for 5 minutes, then remove
to cool on wire rack. Let the cookies cool completely. Store in airtight container.
TO MAKE THE SANDWICHES:
Spread the remaining sprinkles on a small plate. Let the ice cream soften slightly so it’s easy to scoop. Place half of the cookies, bottoms up, on a clean surface. Scoop one generous scoop of ice cream, about 1/3 cup, onto the top of each cookie. Top the ice cream with the remaining cookies, with the cookie bottoms
touching the ice cream. Gently press down on the cookies to level them. Roll the edges of the ice cream sandwiches in the sprinkles, coating the sides of the ice cream. Wrap each sandwich in plastic wrap or waxed paper and return to the freezer for at least 30 minutes before eating. Makes 12-16 sandwiches.
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Quote of the Month
"I don't understand why asking people to eat a well-balanced vegetarian diet is considered drastic, while it is medically conservative to cut people open and put them on cholesterol lowering drugs for the rest of their lives."
--Dean Ornish, Clinical Professor of Medicine, University of California, San Francisco.