Coconut based cake batter ice cream sandwiched between rainbow sprinkle cookies!
Make the ice cream the day before you want to serve these. Scoop the chilled coconut cream, just the thick white part, not the liquid into a large mixing bowl. With a hand mixer or a stand mixer, whip the coconut cream until it gets fluffy, start adding the powdered sugar a little at a time, whipping until it is all incorporated.
Pour into a freezer safe container, smooth out evenly, and freeze overnight.
When you are ready to make the sandwiches, preheat oven to 350 degrees.
Cream together the vegan butter and sugars in a large mixing bowl. Until fluffy and light.
Make flax eggs, by mixing the flax and water in a small bowl, set aside to thicken for a minute. Add the flax eggs to the butter and sugar mixture, then add the vanilla.
In a separate bowl, sift the flour, cornstarch, baking soda and salt. Add the dry mixture to the wet mixture a little at a time, mixing after each addition until fully incorporated. Stir in the sprinkles.
Roll small scoops of dough in your hands and place on a prepared baking sheet, press down slightly to flatten. Bake at 350 degrees for 10-12 minutes.
Allow to cool completely. Place a scoop of ice cream on one cookie, then top with a second. Roll in more sprinkles if you want. Enjoy! Store in freezer!
Miss Jones Vanilla Cake Mix is certified vegan here is a link.
Duncan Hines is vegan but not certified. The fatty acids are from vegetable oil.