These vegan chai cookie ice cream sandwiches are melt in your mouth deliciousness. Banana ice cream is sandwiched between chai cookies so you get a hit of both sweet and spicy. Using traditional chai spices and coconut sugar, these cookies are refined sugar free. So you can enjoy one, and then return for another, and another.
Please, no more pumpkin spice!
These cookies are perfect for Autumn. There is something about the darker evenings and falling leaves that makes me crave something richer and warmer from my desserts. And so since we’ve passed the pumpkin spice time of year (which I was getting a bit sick of, how many pumpkin spice recipes do we need to see?!). Anyway rant over, and move in chai spices which are perfect crisp weather fare. Cinnamon, cloves and nutmeg are just so warm and inviting; the aroma alone while I’m baking lulls me into a cosy slumber. And as the weather is still pleasantly cool I thought it was still safe to add in some banana ice cream!
What is the healthiest cookie you can eat?
Now cookies should never be about health. I mean this is a 2 in 1 dessert! And yet even though I’ve been a tad gluttonous, I feel less guilty as I’ve chosen to make these vegan chai cookie ice cream sandwiches refined sugar free. For the ice cream, select overripe bananas so their natural sweetness comes through. Mix in a pinch of cornstarch to stop the ice cream from being too runny. I’ve used coconut sugar and maple syrup which add caramel notes to the cookies and also adds a dusky toffee like colour. The warming chai spices along with the brown sugars is just the best cookie dough flavour for Autumn. Can you tell that I love this time of year?
The cookies themselves are soft and chewy, which in my opinion is just how American style cookies should be. Enjoy along with a mug of warm milk, a festive film and welcome those cold nights in.
To help you to get perfectly soft & chewy vegan cookies every time I’ve created a list of do’s and don’ts at https://aveganfeast.com/how-to-bake-vegan-cookies/
Leave a comment and let me know how you get on making these Vegan Chai Cookie Ice Cream Sandwiches. I would love to see your creations over on instagram!
more vegan treats
Vegan Chai Cookie Ice Cream Sandwiches
Ingredients
- 100 g vegan butter
- 160 g coconut sugar
- 60 g maple syrup
- 4 tbsp soy milk unsweetened
- 1 tsp vanilla bean paste
- 200 g plain flour
- 1 tsp bicarbonate of soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/8 tsp nutmeg
- 1/8 tsp all spice
- 4 ripe bananas roughly sliced and frozen
- 1 tbsp cornstarch
Instructions
- Cream the butter and sugar until smooth and creamy. Whisk in the maple syrup, soy milk and vanilla paste.
- In a second bowl, mix the flour, bicarbonate of soda, salt and spices.
- Add the dry ingredients to the dry and fold gently with a spoon.
- Cover the bowl with cling film and leave to chill in the fridge for 30 minutes.
- Meanwhile prep the ice cream by blitzing the frozen bananas and cornstarch in a food processor until soft and creamy, but still holding some shape. Spoon 6 discs of ice cream, roughly the same diameter as your cookies, onto a plate lined with parchment paper and place in the freezer.
- Line two baking trays with parchment paper and preheat the oven to 190C/ 170C fan.
- Once chilled, use a ice cream scoop to form 12 balls of cookie dough, and place on the baking tray.
- Bake the cookies for 10 minutes, they will be soft in the middle and slightly crisp on the edges.
- Leave the cookies to firm up on the tray for 5 minutes, then slide onto a wire cooling rack and leave for a further 10 minutes. Pop the cookies in the fridge and leave to chill completely, around half an hour.
- Remove the cookies and banana ice cream from the chiller. Sandwich the ice cream discs between the cookies. Best eaten immediately or return to the freezer to enjoy at a later date.
Made this last night for my sister who has recently become vegan. SOO good, wouldn’t have known they were vegan!