Kris Holechek Peters - Vegan Ice Cream Sandwiches: Cool Recipes for Delicious Dairy-Free Ice Creams and Cookies

Text Copyright 2014 Kris Holechek Peters. Photographs Copyright 2014 Judi Swinks Photography. Design and concept copyright 2014 Ulysses Press and its licensors. All rights reserved. Any unauthorized duplication in whole or in part or dissemination of this edition by any means (including but not limited to photocopying, electronic devices, digital versions, and the Internet) will be prosecuted to the fullest extent of the law.

Published by

Ulysses Press

P.O. Box 3440

Berkeley, CA 94703

www.ulyssespress.com

ISBN: 978-1-61243-348-6

Library of Congress Catalog Number 2013957413

10 9 8 7 6 5 4 3 2 1

Acquisitions editor: Kelly Reed

Managing editor: Claire Chun

Editor: Lauren Harrison

Proofreader: Elyce Berrigan-Dunlop

Front cover design: Rebecca Lown

Interior design and layout: what!design @ whatweb.com

Cover photograph: JudySwinksPhotography.com

Food stylist: Anna Hartman

Index: Sayre Van Young

Distributed by Publishers Group West

IMPORTANT NOTE TO READERS: This book is independently authored and published and no sponsorship or endorsement of this book by, and no affiliation with, any trademarked brands or other products mentioned within is claimed or suggested. All trademarks that appear in this book belong to their respective owners and are used here for informational purposes only. The author and publisher encourage readers to patronize the quality brands and products mentioned in this book.

To J. Cray, for everything, not least of all sharing the wonders of ice cream with me.

Table of Contents

Ice cream sandwiches are a melding of two independently delicious treats, but united they are a culinary force to be reckoned with. I mean, come on! Ice cream smooshed between not one, but two cookies? Its like the nectar of the dessert gods. But never fear, the amazing feat of making your own ice cream sandwiches is easy to achieve.

In this book you will find combination after combination of smooth, creamy ice creams, paired with complementary cookies. They will dazzle your taste buds and open the door to many more flavorful pairings as you mix and match the recipes to your hearts desire.

Ice cream sandwiches are a great little treat to bring out on warm days, or to tuck in the freezer to impress your guests after a lovely meal.

So enjoy, have fun, and make sure you taste the ice cream and cookies each step of the way. You know, quality control.

Making Vegan Ice Cream

Ten years ago, the idea of vegan ice cream seemed far-fetched and nearly impossible. Ice cream without the cream? But over the past decade more and more nondairy ice cream companies have been taking over freezer cases in grocery stores across the country and have made it clear that not only is vegan ice cream possible, but its also delicious.

In this book, youll find ice creams made from three different bases: soy, coconut, and raw cashew. I find that different bases play better to certain flavors, but also they provide more flexibility if you are making dessert for someone who has food allergies. No one should be excluded from the ice cream sandwich magic.

Making ice cream at home is very easy, but does require advance planning. Take time to read the instructions for your ice cream maker so it is ready to use when the mood strikes. Recipes need to be initially cooked then cooled down at least to room temperature before being put in the ice cream maker, so plan accordingly. Additionally, the ice cream will need to set in the freezer for a while (ideally at least 2 hours) after being processed in the ice cream maker before it can be eaten. With those things taken into consideration, the actual active time making ice cream is minimal.

Depending on how much ice cream you pack between your cookies and how big the cookies are, you might end up with extra ice cream from the recipes. This, my friends, is what we call a good problem. Im sure youll find a way to use it up.

One of the best parts of making your own ice cream sandwiches is that you are in control: If you want bite-sized treats, make the cookies half the size and youll double your yield. Want fun shapes? Bust out those cookie cutters and get cutting. Additionally, you can mix and match the different ice creams and cookies to make endless combinations (or 1,770 combinations, which is still, you know, a lot).

Ingredients and Tools

There are some staple tools and ingredients used in this book that youll want to have for a well-stocked kitchen.

Ice Cream Maker: These recipes depend on having an ice cream maker. Thankfully, there are some very inexpensive models that will serve you just fine. They are also a frequently purchased but seldom used appliance for many people, so you can likely find a great deal on a used model on Craigslist.

Milks: Remember, we are replacing cream here, so fat content counts. It keeps the ice cream from getting those icy shards in it and is essential for the mouthfeel.

Soy Milk: You can also use a higher-fat nondairy milk such as hemp milk here, but be sure to use regular versions, not fat-free.

Coconut Milk: Were talking about the good, old-fashioned cans of coconut milk, not the coconut beverage that has been taking over grocery stores for the past few years. Fat is your friend, at least in making ice cream, and coconut milk is a good friend to have.

Raw Cashews: Raw nuts have a more delicate flavor and are also softer than roasted nuts, making them perfect for rich and creamy ice cream bases. Cashews are preferable, but you could also try raw almonds, with the skins removed, or if you want to be over-the-top decadent, macadamia nuts.

Guar Gum: This is a natural, plant-based thickener that youve probably seen on the back of many a food label. Its much easier to find than it used to be due to its usefulness in gluten-free baking. It can seem a little spendy, but you use so little that one bag will last you a long time.

Starch: Tapioca or arrowroot starch are great tools for thickening up liquids and are friends to ice cream, helping it maintain a smooth mouthfeel. Youll see both used throughout the book. They hold up in frozen goods much better than their friend cornstarch.

Coconut Oil: Coconut oil is thick and rich, helping us get the proper amount of fat in our ice cream.

Aseptic Tofu: This is the tofu that comes in the airtight containers. Its shelf-stable and usually contains about 12 ounces of tofu. This is often called silken tofu, which is great due to its ber-creamy consistency.

Plastic Wrap: Plastic wrap is really the best option for wrapping up the sandwiches before freezing them. The ice cream will have more of a soft-serve consistency when its being assembled, so wrapping the sandwiches keeps everything together while they firm up and also prevents freezer burn. I like to wrap each sandwich in plastic wrap, then tuck them into waxed paper sandwich bags. Then, I fold over the bag and secure it with a sticker labeled with the type of sandwich thats inside. It makes for a beautiful presentation and also helps you remember which wich is which.

Food Processor or High-Speed Blender (optional but awesome): Some of the recipes, particularly the nut-based ones, rely on some sort of appliance that can blend the ice cream base into a smooth consistency.