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Sometimes, I make things that I can’t believe I made. And totally by accident. I was cooking some awesome pumpkin swirled marble cake the other day and I ended-up with extra chocolate cake batter. I set it aside while I was making some other stuff and, somehow, a little got on a muffin tin and put in the oven–things were just chaos in my kitchen. Then, something magical happened. I put a couple of over-cooked thin pieces together with a bite of ice cream and the OMG-explosion-of-awesome in my mouth was just–I couldn’t even. So, I took that extra cake batter and whipped-in some extra ingredients and then all the sudden, there was a Crazy Good Ice Cream Sandwich sitting there waiting to be eaten. I could not have been more pleased. So I made a whole bunch of them. Until the ingredients ran out. LOL!

Ingredients for the Crazy Good Ice Cream Sandwich

Ice Cream

• 4 cans coconut milk
• 1 cup powdered sugar
• 2 tspn vanilla extract

Cookie/Brownie/Deliciousity

• 1 cup flour
• 1/2 cup granulated sugar
• 1 tspn vanilla
• 2 tblspn coconut oil
• 1/2 cup water
• 1/2 tspn salt
• 1/2 cup vegan chocolate chips

How to Make the Crazy Good Ice Cream Sandwich

1. To make the ice cream, open your coconut milk cans and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
2. Add the other ingredients.
3. Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
4. Place in the freezer while you make the cookie.
5. To make the cookie, preheat oven to 350-degrees.
6. Grease 9″ x 13″ cake pan. Set aside.
7. Mix all the dry ingredients together in a medium bowl except for the chocolate chips.
8. Mix all the wet ingredients together in another medium bowl.
9. Mix dry ingredients into wet ingredients in 1/3 cup increments. Or, if you’re impatient, like me, just dump everything together.
10. Blend until batter is smooth.
11. Place chocolate chips in a small bowl and microwave in 10-second increments, stirring every 10 seconds, until the chocolate is completely melted and smooth.
12. Add melted chocolate chips to the cake batter and stir until mixed thoroughly.
13. Pour mixture into grease cake pan and spread thinly across the entire bottom.
14. Bake for 15-20 minutes, or until its almost burnt. Almost–not quite.
15. Remove from oven and allow to cool in pan for 10 minutes.
16. Immediately remove from and and, using kitchen shears, cut brownies into ice cream sandwich-sized pieces.
17. Get the ice cream out and place spoonfuls between two pieces of cookie.
18. You may eat immediately or place in the freezer for later consumption.
19. If desired, sprinkles may be added to the outside prior to consuming. Heh.

Yield: 4

Crazy Good Ice Cream Sandwich {egg and dairy free}

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

I took that extra cake batter and whipped-in some extra ingredients and then all the sudden, there was a Crazy Good Ice Cream Sandwich sitting there waiting to be eaten.

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Ingredients

• Ice Cream
• 4 cans coconut milk
• 1 cup powdered sugar
• 2 tspn vanilla extract
• Cookie/Brownie/Deliciousity
• 1 cup flour
• 1/2 cup granulated sugar
• 1 tspn vanilla
• 2 tblspn coconut oil
• 1/2 cup water
• 1/2 tspn salt
• 1/2 cup vegan chocolate chips

Instructions

1. To make the ice cream, open your coconut milk cans and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
2. Add the other ingredients.
3. Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
4. Place in the freezer while you make the cookie.
5. To make the cookie, preheat oven to 350-degrees.
6. Grease 9″ x 13″ cake pan. Set aside.
7. Mix all the dry ingredients together in a medium bowl except for the chocolate chips.
8. Mix all the wet ingredients together in another medium bowl.
9. Mix dry ingredients into wet ingredients in 1/3 cup increments. Or, if you’re impatient, like me, just dump everything together.
10. Blend until batter is smooth.
11. Place chocolate chips in a small bowl and microwave in 10-second increments, stirring every 10 seconds, until the chocolate is completely melted and smooth.
12. Add melted chocolate chips to the cake batter and stir until mixed thoroughly.
13. Pour mixture into grease cake pan and spread thinly across the entire bottom.
14. Bake for 15-20 minutes, or until its almost burnt. Almost–not quite.
15. Remove from oven and allow to cool in pan for 10 minutes.
16. Immediately remove from and and, using kitchen shears, cut brownies into ice cream sandwich-sized pieces.
17. Get the ice cream out and place spoonfuls between two pieces of cookie.
18. You may eat immediately or place in the freezer for later consumption.
19. If desired, sprinkles may be added to the outside prior to consuming. Heh.

Did you make this recipe?

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Thank you for sharing!