Monday, January 21, 2013

Vegan Chocolate Cranberry Brownie Ice Cream Sandwiches!

I haven’t had ice cream sandwiches in years before I made these because I could never bring myself to buy vegan ice creams. I had tried So Delicious soy milk ice cream before but it always had this weird aftertaste but I remember the coconut milk based one tasting better. These ice cream sandwiches are so chocolately and the cranberries actually taste like cherries in this, they’re like little brownie ice cream bits of goodness! You can make any sized cookie you like but I went for the traditional size ice cream sandwich cookies. Also, the ice cream doubles as chocolate pudding! Don't freeze it and eat it just like it is and it's delicious!


Yesterday I went on an amazing 10 mile walk around Far Rockaway in Queens and it’s sad to see so many stores still closed and recovering from Hurricane Sandy but at least they’re still working towards it. It was refreshing to go outside in the cool breeze and get some exercise in! Winter is the hardest time of the year to convince yourself to exercise but yesterday was a surprisingly warm day and me and my boyfriend took the opportunity to go and walk around and it was great! The views of the sunset and the ocean were beautiful. More people should take the effort to walk to more places, not even for the exercise, but for the experience. I've walked from one end of the city to the next and you see so many things you wouldn't by just taking the train. I’m looking forward to our walk to Brooklyn on Wednesday!


 -  Alexis ♥

Chocolate Cranberry Brownie Cookies
  • 2 Flaxseed Eggs (2 tablespoons Ground Flaxseed + 6 tablespoons water)
  • 1 ½ cups All Purpose Flour
  • 1 ½ cups Brown Sugar
  • ½ cup Vegan Butter
  • ½ cup Dried Cranberries
  • ½ cup Vegan Chocolate Chips
  • ½ cup Unsweetened Dutch Processed Cocoa
  • 1 ½ teaspoons Vanilla Extract
  • ½ teaspoon Baking Powder
  • ½ teaspoon Instant Coffee
  • ½ teaspoon Salt

Preheat your oven to 350° F.

Mix together ground flaxseed and water and set aside until it thickens.

Cream together butter and sugar until light and fluffy and then beat in the flaxseed eggs, instant coffee and vanilla extract. Slowly mix in the dry ingredients, the flour, cocoa, baking powder and salt, a half a cup to a cup at a time until well incorporated. Fold in the chocolate chips and dried cranberries.

Wrap your cookie dough in plastic wrap and refrigerate for a half hour just so it’s more manageable to work with.  After refrigerating, drop spoonfuls of dough (the size is up to you, I clearly made larger cookies) 1 inch apart on a parchment lined baking sheet and bake for 7-10 minutes or until the cookies are set.

Chocolate Ice Cream
  • 1 Avocado
  • ½ cup Unsweetened Dutch Processed Cocoa
  • ½ cup Non-dairy milk (I used coconut milk)
  • ¼ cup Agave (or more to taste)
  • ½ teaspoon Vanilla Extract
  • ½ teaspoon Instant Coffee
  • ¼ teaspoon Salt

Combine all ingredients in a food processor and process until smooth.

Freeze overnight or until firm.

*For Ice Cream Sandwiches: Let the cookies cool and then freeze them  so they are firm enough to withstand squishing the ice cream between them. After they’re frozen, place a scoop of ice cream between them and squish the two cookies together and you have ice cream sandwiches! If you let the cookies and ice cream meld together in the freezer for a bit of time, they’ll taste even better!
You can serve them plain with the ice cream or add chopped nuts, sprinkles, etc.

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