Our favorite recipe from Aimée Ryan’s first published vegan cookbook, Coconut Milk Ice Cream: Vegan & Grain-free Ice Creams & Frozen Treats is the “Salted Caramel Ice Cream” with “Peanut Butter Cookies”, combined to make yummy ice cream sandwiches – they were mouthwateringly good and made with just a limited number of ingredients. I have permission to share these two recipes (except for Chocolate Ice Cream) that I love from her cookbook, this recipe will be called, “Peanut Butter & Salted Caramel Sandwiches”; they are vegan, gluten-free, soy-free and grain-free.
For the “Salted Caramel Ice Cream” I made sure that the mixture boils before adding the arrowroot mixture and then let the mixture cool for about 30 minutes at room temperature before freezing. I also added a bit of vodka since Aimee mentioned that alcohol provides a much softer consistency that makes it easier to scoop after freezing.
I followed the ’no ice cream maker’ method and it started to thicken after 2 hours of whisking and freezing, I was impressed that it didn’t take long for it to start looking like real ice cream! We love the sweet and salty flavors of the ice cream, it’s so much better than any caramel-based ice cream we’ve tried so far. I think this recipe might finally convince me to get an ice cream maker, just to make this indulgence even easier. We used the Salted Caramel ice cream in peanut butter cookie sandwiches.
We both love peanut butter cookies. What’s great about this cookie recipe is that they are vegan, gluten-free and soy-free. I substituted “Salted Caramel ice cream” for the “Chocolate ice cream” in these sandwiches because we had just made the “Salted Caramel” and they were absolutely miam! This was the type of dessert you dream about! There were no instructions for making ground almonds so I relied on another blog as a source and proceeded to soak raw almonds, removed the skins before grinding them, dried them for few hours and then ground them again. This process took a few hours in total but wasn’t very labor intensive. This form of ground almonds is also known as almond flour. There are a number of brands that make almond flour, including Bob’s Red Mill.
I added additional ground almonds (about 2 tablespoons) to compensate for our ‘creamy’ peanut butter. Perhaps the peanut butter she called for was thick and some peanut butter products have different consistency. It was a little bit sticky to roll into balls, make sure you have extra ground almonds on hand for this potential scenario. Use a tablespoon to scoop the dough and flatten or press round with your hands. Her recipe did not indicate the thickness or dimensions of the cookie once flattened, and my batter ultimately produced 12 cookies – i.e. 6 sandwiches.
Since the cookie dough spread and thinned out as it baked, my cookies were a bit too thin. This made assembly of the sandwiches slightly difficult. I placed the cookies on the baking pan in the freezer for about half an hour instead of 10 minutes to give them some extra rigidity for assembly. Next time I will try and make my cookies a bit thicker.
Win a copy of “Coconut Milk Ice Cream: Vegan & Grain-free Ice Creams & Frozen Treats”. Open to international readers. Ends 11:59 PM 31st July 2014. (Pacific Time / PST). Enter the giveaway now (at the end of the post): http://bit.ly/CoconutMilkIceCream
Aimee’s Peanut Butter & Salted Caramel Sandwiches
Yield: 12 sandwiches
For the Salted Caramel (half batch)
- 360mL / 1½ cups coconut milk
- 1 tbsp arrowroot powder
- 70g / ½ cup coconut sugar*
- ½ teaspoon coarse sea salt
- 1 tsp vanilla extract
- ½ tbsp alcohol (optional)
For the Peanut Butter Cookies
- 100g / 1 cup ground almonds (almond flour)
- ½ tsp baking powder
- A pinch of salt
- 125g / ½ cup peanut butter
- 80mL / ⅓ cup maple syrup
- 2 tbsp coconut oil
- 2 tsp vanilla extract
Make the Salted Caramel: Mix 30mL / 2 tbsp coconut milk with the arrowroot powder in a small bowl and set aside. Pour the rest of the coconut milk into a small saucepan with the coconut sugar and salt. As soon as the mixture begins to boil, stir in the arrowroot mixture to thicken the liquid. Remove from the heat and stir in the vanilla and alcohol. Chill in the fridge until cold and churn. Transfer the ice cream to a freezer-safe container and freeze for at least 3 hours or overnight.
Make the Cookies: Preheat the oven to 170°C / 350°F and line a baking sheet with parchment paper. With an electric mixer or a food processor, mix all the ingredients together until a smooth dough is formed. Roll into balls then flatten into cookie shapes and place on the baking sheet. Bake for 7-10 minutes until they begin to turn golden brown. Let cool to room temperature before using.
To assemble the cookie sandwiches, place the cookies in the freezer for about 10 minutes to firm them up. Take a scoop of the chocolate ice cream and place it on the bottom of one cookie. Place another on top and gently squish together!
The “Salted Caramel Ice Cream” recipe (Page 32, Healthy Spins on Famous Flavours) and “Peanut Butter & Chocolate Sandwiches” (Page 121, Frozen Desserts & Treats) is from Coconut Milk Ice Cream: Vegan & Grain-free Ice Creams & Frozen Treats by Aimée Ryan. Reprinted by arrangement with Aimée Ryan. Copyright © Aimée Ryan, 2014.
Make sure you use coconut sugar and not palm sugar.
Churning without an ice cream machine: As I mentioned before, I strongly recommend buying an ice cream machine – even if it’s just a cheap one but if you’d like to try churning without, here is the best way…The main benefit of using an ice cream machine is the amount of air it gets into the mixture so we need to make sure we do the same here. Firstly, make sure your mix- ture is chilled and transfer to a freezer-safe container and place in the freezer. Leave it for 30 minutes. After 30 minutes, take the container out and give it a good whisk with an electric hand-held mixer. This will break up any ice that has begun to form and incorporate some air into it. After it’s been thoroughly mixed, return it to the freezer straight away. Freeze for another 30 minutes and repeat the whisking process. Keep alternating the whisking and freezing every 30 minutes, for about 3 hours, until it’s frozen.