Carrot Cake Sandwiches

Vegan Ice Cream Sandwiches

Posted by Ulysses Press

About

A soft and fragrant carrot cake cookie surrounds a sweet and slightly spicy ginger ice cream, a welcome twist on the classic cake.

Makes: 12 to 16 sandwiches

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You Will Need (22 things)

  • 2 cup Unbleached All Purpose Flour
  • ½ tsp Baking Powder 

  • 2 tsp Ground Cinnamon 

  • ½ tsp Ground Ginger
  • ¼ tsp Ground Nutmeg 

  • ¼ tsp Salt 

  • ¾ cup Nondairy Margarine , at room temperature

  • 1 cup Packed dark Brown Sugar 

  • ½ cup Evaporated Cane Sugar 

  • 2 tsp Vanilla Extract 

  • 1 ½ cup Finely shredded Carrots (about 2 medium-large carrots)
  • 3/10 cup Toasted, Shredded Coconut
  • 3/10 cup Crushed Walnuts
  • 2 cup Nondairy Milk (higher fat, like soy or hemp)
  • ¾ cup Evaporated Cane Sugar 

  • 1 tsp Ground Ginger 

  • 1 tsp Vanilla Extract
  • 1 ½ cup Raw Cashews 

  • 1⁄16 teaspoon Guar Gum 

  • 3/10 cup Finely chopped candied Ginger

  • Ginger Nut Ice Cream

  • Carrot Cake Cookies

Steps (8 steps, 60 minutes)

  1. 1

    Carrot Cake Cookies - Makes: about 2 dozen cookies

    Preheat the oven to 350°F. Line two baking sheets with parchment paper.

  2. 2

    In a small bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, and salt. In a large bowl, cream together the margarine, brown sugar, cane sugar, and vanilla. Add the dry ingredients to the wet in batches until smooth, then incorporate the shredded carrots, coconut, and walnuts, if using.

  3. 3

    Using a cookie dropper or tablespoon, drop heaping scoops of dough onto the prepared baking sheets about 2 inches apart. Gently press each cookie down slightly.

  4. 4

    Bake for 9 to 11 minutes, or until the edges are slightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes, then remove to cool on a wire rack. Let the cookies cool completely. Store in an airtight container.

  5. 5

    Ginger Nut Ice Cream - Makes: 1 quart

    In a large saucepan, whisk together the milk and sugar. Over medium heat, bring the mixture to a boil, whisking frequently. Once it reaches a boil, lower the heat to medium-low and whisk constantly until the sugar is dissolved, about 5 minutes. Remove from the heat, add the ginger and vanilla, and whisk to combine.

  6. 6

    Place the cashews in the bottom of a heat-resistant bowl and pour the hot milk mixture over them. Let it cool completely. Once cooled, transfer the mixture to a food processor or high-speed blender and process until smooth, stopping to scrape down the sides as needed. Toward the end of your processing, sprinkle in the guar gum and be sure it is well incorporated.

  7. 7

    Pour the mixture into the bowl of a 1 1⁄2- or 2-quart ice cream maker and process according to the manufacturer’s instructions. Once the ice cream is ready, gently mix in the candied ginger. Store in an airtight container in the freezer for at least 2 hours before assembling the sandwiches.

  8. 8

    To Make the Sandwiches

    Let the ice cream soften slightly so it’s easy to scoop. Place half of the cookies, bottoms up, on a clean surface. Scoop one generous scoop of ice cream, about 1⁄3 cup, onto the top of each cookie. Top the ice cream with the remaining cookies, with the cookie bottoms touching the ice cream. Gently press down on the cookies to level them. Wrap each sandwich in plastic wrap or waxed paper and return to the freezer for at least 30 minutes before serving.