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Foodie Friday: Vegan cookie ice cream sandwiches

Today’s recipe is from Charlie’s Fine Food Co. who have gone green with their first ever vegan Plant-Powered Cookie Dough. Available in two indulgent flavours, Choc Chip with Murray River Salt and Peanut Butter with Choc Chip. You can substitute any other cookie dough, ice cream and chocolate in this recipe for a non-vegan version.

Vegan-friendly cookie ice cream sandwiches

Cool down on a sunny Saturday or curl up on the couch after a long day with this delicious dessert.

  • 460 g Charlie’s Choc Chip Plant-Powered Cookie Dough

OR

  • 460 g Charlie’s Peanut Butter Plant-Powered Cookie Dough
  • 5 scoops of a plant-based ice cream of your choice
  • 1 cup vegan dark chocolate broken into pieces

METHOD for cookies

  1. Preheat the oven to 180°C (fan forced).
  2. Remove cookie dough from the refrigerator whilst oven is heating.
  3. Line an oven safe baking tray with baking paper.

  4. Roll two heaped tablespoons of cookie dough in your hands (approx 25 grams) into a ball and place on a lined baking tray.

  5. Using your hands, flatten the cookies slightly (the more you flatten the dough the crispier the cookie).
  6. Place cookies in oven and bake for 10 minutes for chewy centre or up to 13 minutes for a crunchier cookie.

METHOD for sandwiches

  1. Place dark vegan chocolate into a microwave safe bowl and melt in 30 second increments, stirring in between.
  2. Line a baking tray with non-stick paper.
  3. Place cookies bottom side up on tray.
  4. Place ice cream scoop in the centre of the cookie and drizzle with melting chocolate.
  5. Lid the sandwich with the second cookie.
  6. Place in the freezer for 1 hour to firm up before serving.
Dessert
cookie, dessert, ice cream sandwiches, quick dessert, vegan

Foodie Friday: Vegan persimmon cheesecake

This mouthwatering dessert recipe was provided by persimmon grower Kate Guthrey and Persimmons Australia. They’re in season now and packed with vitamin A and C, perfect for warding off colds during…

Foodie Friday: Papaya chia pudding with ‘nice cream’

This recipe for papaya chia pudding jars with chocolate ‘nicecream’ and granola was developed by Panacea’s Pantry for Australian Papaya. Makes 2 large or 4 small | Prep time: 10 minutes,…
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Recipes

Foodie Friday: Lemon, Coconut & Blueberry Cake & Maple Cream

Sydney-based teacher-turned-cake-queen Katherine Sabbath, has a cult following on Instagram. She collaborated with Pyrex on this recipe to celebrate the launch of their new Vintage Charm range.

WK 29216 21579

INGREDIENTS

Cake

  • 120g unsalted butter, at room temperature
  • ½ teaspoon pure lemon extract
  • 2 teaspoons freshly grated lemon rind
  • 1 ½ cups (330g) caster sugar
  • ½ teaspoon salt
  • 1 ¼ cups (310ml) buttermilk
  • 4 large egg whites
  • 2 ½ cups (450g) self-raising flour, sifted
  • ½ cup (40g) desiccated coconut

Maple cream cheese

  • 750g cream cheese, softened
  • 100g unsalted butter, softened
  • 1 teaspoon vanilla bean paste
  • 1 cup (160g) icing sugar mixture
  • ¼ cup (60ml) pure maple syrup
  • 1 teaspoon fresh lemon juice

To decorate

  • 1 cup coconut flakes (I like to use a mixture of lightly toasted and untoasted)
  • 1 cup fresh blueberries
  • ½ cup 100% fruit blueberry jam
  • ½ cup (125ml) pure maple syrup

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METHOD

Step 1: Preheat oven to 160°C, fan-forced. Grease or line a 19cm round springform cake pan (Bakers Secret) with non-stick baking paper.

Step 2: Place butter, lemon extract, lemon rind, sugar and salt in the bowl of an electric mixer and beat on high until light and fluffy. Meanwhile, in a clean Pyrex bowl, whisk together buttermilk and egg whites until light and frothed.

Step 3: Stir in half the sifted flour and half the desiccated coconut, until just combined. Beat in half of the egg and milk mixture, until combined. Then stir in remaining flour and coconut. Finally, beat in the remaining egg and milk mixture until incorporated.

Step 4: Pour mixture into prepared cake pan and bake for about 25-30 minutes or until a wooden skewer inserted into the centre comes out clean. Stand cake in pan for 20 minutes before turning onto wire rack, top-side up, to cool completely. Cover with cling wrap and set aside until assembly.

Step 5: Place cream cheese in the bowl of an electric mixer and beat on medium speed until smooth.

Step 6: Add butter, vanilla bean paste, maple syrup and lemon juice and beat until light and fluffy. Cover with plastic wrap and set filling aside until needed.

Step 7: Using a long, thin knife trim top of cake to flatten if needed, then cut cake horizontally into two layers.

Step 8: Secure the bottom layer of your lemon coconut cake onto your favourite cake stand, serving platter or a cake board by applying a small dollop of maple cream cheese. Use a butter knife to spread blueberry jam over cake layer.

Step 9: Next, fill a pastry bag lined with a round-tipped nozzle with maple cream cheese. Starting from the outside edge, pipe peaks around the top of cake layer, slowly working towards the middle, until completely covered. Stud with some fresh blueberries and coconut flakes. Repeat this process with the second cake layer, including blueberry jam. Finish with a generous drizzling of maple syrup and serve immediately.

Katherine’s Tip: If your filling appears to be too soft to pipe neatly into your cake layers, leave to rest in the fridge for at least 30 minutes in order to firm up the mixture to a more workable consistency.