Vegan Birthday Cake Ice Cream Sandwiches
Coconut based cake batter ice cream sandwiched between rainbow sprinkle cookies!
Servings: 10 Sandwiches
Ingredients
For the Cake Batter Ice Cream
- 2 C. Coconut cream, chilled
- 1 1/2 C. Vanilla or yellow cake mix, vegan
- 1 1/2 C. Powdered sugar
- 2 tsp. Vanilla
- pinch of Salt
- 2/3 C. Rainbow sprinkles, vegan (I used Sweetapolita)
For the Rainbow Sugar Cookies
- 3/4 C. Vegan butter, I used Earth Balance
- 3/4 C. Brown sugar
- 3/4 C. White sugar
- 2 tsp. Vanilla
- 4 Tbsp. Flax meal
- 6 Tbsp. Water
- 2 C. All purpose flour
- 1 tsp. Cornstarch
- 1/2 tsp. Baking soda
- 1 tsp. Salt
- 3/4 C. Rainbow sprinkles, vegan (I used Sweetapolita)
Instructions
- 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.
- Then start adding the cake mix a little at a time, whipping,until it is thick and fluffy. Then whip in the vanilla and a pinch of salt. When the everything is incorporated and your ice cream is thick, and firm, stir in the sprinkles.
- 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!
Notes
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.