Happy Summer! Hop you all are enjoying some summer sunshine!
I found some gluten-free shortbread cookie mix awhile ago, and decided to give it a whirl last week. Instead of eggs, I used chia seeds and flax seeds for an “egg” and to up the nutritional profile. It made 2 large trays. I ate two cookies and thought “What am I possibly going to do with all of these cookies?!”
I love baking. But then after eating a cookie or two, I don’t want anymore. No matter how good. A whole batch seems to be too much. I know, I’m crazy.
But craziness led to this creation…
Ice Cream Sandwiches. Strawberry and shortbread. They can stay frozen until whenever I get around to eating them. Genius.
And somehow, they are gone. Already.
DIY Vegan Ice Cream Sandwiches:
Start by making your own shortbread cookies – either from your own recipe or your favorite mix
1 batch shortbread cookies
1-2 cups frozen strawberries
1 frozen banana
1/4 – 1/2 cup vanilla coconut milk (as needed)
Cut your shortbread cookies into large rectangles.
Blend strawberries, banana, and coconut milk until thick, like soft serve ice cream. Set it in the freezer for 15-20 minutes to firm up a bit.
Spread the strawberry ice cream into your cookies (only half of them!). Top with another cookie. You may want to do this one at a time, since the ice cream melts quickly. Freeze for at least 1 hour before eating. Keep frozen until ready to eat. Let your sandwich sit out for 5 minutes to soften just a bit and enjoy!
Perfect treat for summertime!
Peace and love,
Jessi
