Vegan Raspberry Ice Cream Sandwich
A sandwich can't get any cooler than this!
Summer without ice cream? Unthinkable! Whether you are more into water ice or belong to the cream ice fraction, you just can't get around the cool treat. These ice cream sandwiches combine fruity, soft ice cream with crunchy, vegan shortbread cookies. Vegan whipped cream and Creme Vega provide the incredibly creamy texture. The fruity tartness comes from frozen raspberries, which are first turned into a puree and then mixed with the rest of the ingredients. If you have the luxury of owning an ice cream machine, you can make the sandwich ice cream in no time. Unfortunately, everyone else (me included) will have to wait a little longer (between 2 and 6 hours, depending on the power of the freezer). To make sure you don't get bored in that time, you can stir the ice cream every now and then so that everything is nice and creamy.
But believe me: it's worth it!
For 5 sandwiches you need:
For the raspberry ice cream:
75g vegan whipped cream
150g cream Vega
50ml soy milk, unsweetened
150g raspberries, frozen
some ground vanilla
10 vegan butter cookies
Take the raspberries out of the freezer and let them thaw slightly.
Whip the vegan whipped cream until stiff and set aside.
Mix the cream Vega, soy milk and 25g of the sugar until creamy.
Add the whipped cream to the mixture and gently fold it in.
Mix the raspberries with the ground vanilla and the remaining sugar.
Then add the raspberry puree to the cream mixture and fold it in well.
Pour the mixture into a mold and put it in the freezer for 40 minutes. Stir well every 10 minutes or so to keep the ice cream creamy.
Finally, take the ice cream out of the freezer and spread it evenly on half of the vegan shortbread.
Top with the remaining cookies to make 5 sandwiches.
Either enjoy the ice cream sandwich immediately or keep it chilled in the freezer.