Vegan Peanut Butter + Blackberry Jam Ice Cream Sandwiches

Vegan Peanut Butter + Blackberry Jam Ice Cream Sandwiches

Difficulty: 3/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)

Prep & Cook Time: 120 minutes
Servings: 8

The Challenge: Peanut Butter + Jelly Ice Cream Sandwiches

First, we made vegan dairy-free peanut butter dark chocolate swirl ice cream. Damn.

Now, we are taking that ice cream, smothering it a Blackberry Jam sauce and squishing it between two plant-based sugar cookies. Like double damn!

That’s right its VEGAN PB+J ICE CREAM SANDWICHES. Yum Yum Yum

I don’t love sweets, but I do love PB. And if I was ever going to have an ice cream sandwich…this seemed like the perfect way to do it! Salty, sweet, decadent, cold, and melt in your mouth. EEEEEP. Love it.

The cookie is just a pretty standard sugar cookie. I used coconut sugar over regular sugar to make it a little less sweet. The blackberry jam is cut with fresh lime juice for a nice freshness to cut through the sweetness. And if you haven’t tried my vegan peanut butter dark chocolate swirl…my gooooodness. Check it out here!

Alright well that’s probably about all you need to know.

Let's get into it!

 

Ingredients:


Sugar Cookies

  • 2 cups AP flour

  • 1/2 cup coconut sugar

  • 1 tsp baking soda

  • 1/4 tsp baking powder

  • 1/2 tsp salt

  • 1/2 cup vegan butter

  • 1 tsp real vanilla extract

  • 3 tbl unsweetened almond milk (or other dairy-free)

Blackberry Jam Sauce

  • 2 cups blackberries

  • 1 lime, juiced

  • 2 tbl cornstarch

  • 2 tbl coconut sugar

  • lemon zest / lime zest (optional)

Other


Equipment You'll Need:

Food Processor . Measuring Cups . Measuring Spoons . Sharp Knife . Cutting Board . Mixing Bowls . Baking Sheet . Parchment Paper . Nonstick Pan


Before You Cook:

  • Get your vegan peanut butter ice cream into the freezer (does not need completely done just to the last step where you freeze it to set)

  • Preheat oven to 350F

 1. Mix all dry ingredients for sugar cookies in a large mixing bowl.

1. Mix all dry ingredients for sugar cookies in a large mixing bowl.

 2. Next add in butter, milk, and vanilla. Use a wooden spoon, fork/spoon, or hands to mix all the ingredients together to make a dough ball.

2. Next add in butter, milk, and vanilla. Use a wooden spoon, fork/spoon, or hands to mix all the ingredients together to make a dough ball.

 3. Scoop out large balls of dough and roll them in your hand and place on an oil coated pan or parchment-paper lined sheet. Press the cookies with a fork in two directions making a small grid. Bake at 350F for 12-14 minutes until starting to golden brown.

3. Scoop out large balls of dough and roll them in your hand and place on an oil coated pan or parchment-paper lined sheet. Press the cookies with a fork in two directions making a small grid. Bake at 350F for 12-14 minutes until starting to golden brown.

 4. In a large non-stick pan, add blackberries and lime juice to a pan over medium to medium-low heat. Cook for 3-4 minutes. After that time sprinkle in cornstarch and sugar. Continue to cook the berries down until they become a sauce (5-6 more minutes). Remove from heat.

4. In a large non-stick pan, add blackberries and lime juice to a pan over medium to medium-low heat. Cook for 3-4 minutes. After that time sprinkle in cornstarch and sugar. Continue to cook the berries down until they become a sauce (5-6 more minutes). Remove from heat.

 5. To finish, scoop a large scoop of ice cream onto a cookie (once cooled). Top with the blackbery jam sauce and top with another cookie. Enjoy!

5. To finish, scoop a large scoop of ice cream onto a cookie (once cooled). Top with the blackbery jam sauce and top with another cookie. Enjoy!


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