Healthy-er Holiday Ice Cream Sandwiches
What makes these babies healthy-ER???
Whole wheat pastry flour. Love this stuff.
What makes these babies “holiday”?
Really it’s just the crushed peppermint. These ice cream sandwiches can be made anytime, I just wanted to holiday it up a bit so I crushed some mints and called it a day.
Crushed peppermints in the ice cream. Holiday-ish right?
For a closer look scroll down past the recipe for the pictorial.
Healthy Holiday Ice Cream Sandwiches
Ingredients:
For the cakes:
- 1 cup almond milk
- 1 T. apple cider vinegar
- 1 1/3 cup whole wheat pastry flour
- 2/3 cup cocoa powder
- 1 t. baking soda
- 1/2 t. baking powder
- 1/4 t. salt
- 1/3 cup Earth Balance vegan butter
- 1 cup sugar
- 3 eggs (or try making flax eggs: 3 tablespoon flax mixed with 9 tablespoons water. Let set for 30+ minutes in the fridge)
The ice cream center:
- 1- 32oz tub Vanilla Ice Cream of choice (I used Trader Joe’s Soy Vanilla Ice Cream, but you could use any vanilla: light, frozen yogurt…what ever you like)
- 15-18 peppermint candies, crushed in the food processor
Directions:
For the cakes:
- Preheat the oven to 400 F. Line baking sheet with parchment paper. Easy clean up!
- In a small bowl, whisk almond milk and apple cider vinegar.
- In a medium mixing bowl, mix together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
- In a large mixing bowl using an electric hand mixer, beat the Earth Balance and sugar until fluffy, about 3-4 minutes.
- Add the egg and beat until the mixture is creamy and well combined, another minute.
- Add the flour mixture next (in several batches,) alternating with the almond milk mixture, until all ingredients have been added and the mixture is smooth.
- Using a large spoon, drop the batter onto the prepared sheets, creating 2-3 inch rounds.
- Bake for 10-12 minutes. Use a spatula to transfer the cakes to a wire cooling rack. Cool completely before filling.
For the ice cream center:
- In a large bowl, scoop all of the ice cream out of the container and let thaw a bit.
- Stir in crushed peppermint candies.
To assemble:
- Turn half of the cooled cakes upside-down (flat side up), and spread a generous amount of ice cream. Top with the other cakes (flat side down).
- Eat immediately or wrap and freeze.
A closer look.
Here is your almond milk and ACV mixture.
And your dry ingredients…
Vegan butter/sugar
Mix it all….Couldn’t you just lick this batter?
Your cakes.
Add your mints to your processor.
Crush ’em.
Add your peppermints to your softened ice cream.
Pile it on your cake.
Top it and devour.
Or freeze for later.
Although there wasn’t much of a “later” for us.
My Foodie Call 