Plant Based Peanut Butter Ice Cream Sandwiches
Rich, creamy plant-based peanut butter ice cream deep-flavored with RC Umami Sensations® powders, sandwiched between soft, gluten-free peanut butter cookies.
Yield / Servings
1 Gal Ice Cream / 48 Cookies
Category
Desserts / Plant-Based & GF
Ingredients
19 Components
Plant Based Ice Cream
Liquid Just Egg Vegan product
12 oz.
Follow Your Heart® Vegan Egg Dry powder
2 Tbsp.
Sugar in the Raw®
1 cup
Bolthouse Farms® Vegan Milk
1½ qts.
Coconut Cream
2 cans (14 oz. ea.)
Vanilla Extract
7 tsp.
Creamy Peanut Butter
1 lb.
Plant Based Cookies
Earth Balance® Plant Based Buttery Spread
2 cups
Granulated White Sugar
2 cups
Brown Sugar
2 cups
Creamy Peanut Butter
2 cups
Salt
1½ tsp.
Baking Powder
2 tsp.
Baking Soda
2 tsp.
Follow Your Heart® Vegan Egg Dry powder
1½ oz.
Cold Water
1 cup
King Arthur® Gluten Free Flour
5 cups
Preparation Steps
1
Heat & Cool Ice Cream Base
In a double boiler or steam kettle, combine all ice cream ingredients except for the peanut butter (including Liquid Just Egg, dry Vegan Egg, Raw Sugar, Vegan Milk, Coconut Cream, Vanilla, RC Umami Sensations® Red Miso Powder, and RC Umami Sensations® Kombu Powder). Heat mixture to 150°F, then immediately chill down to 40°F.
2
Churn Ice Cream
Blend 1 lb. of creamy peanut butter into the chilled base until smooth. Process in a commercial ice cream machine according to the manufacturer's directions until frozen and set.
3
Mix Cookie Dough Base
In a stand mixer, beat plant-based buttery spread, white sugar, brown sugar, peanut butter, salt, baking powder, and baking soda until completely smooth. Scrape down bowl and beater. Add dry Vegan Egg powder and cold water, then mix at medium speed until fully incorporated.
4
Add Flour & Chill Dough
Slowly mix in King Arthur gluten-free flour on low speed. Scrape down bowl and mix on medium speed for about 30 seconds until combined. Form dough into a ball, wrap securely with plastic wrap, and refrigerate for 2 to 3 hours.
5
Portion, Stamp & Bake
Preheat oven to 375°F. Portion dough into equal-sized balls onto baking sheets lined with silicone mats. Roll smooth using damp hands and stamp each ball with a fork in a crisscross pattern. Bake for 10 minutes until golden. Cool on sheet for 5 minutes before transferring to a wire rack.
6
Freeze & Assemble
Freeze cookies for several hours until completely chilled. Sandwich 2 to 3 oz. of prepared plant-based peanut butter ice cream between two cookies and freeze until served.
Value Added Serving Suggestion
Keep ice cream sandwiches firmly frozen until ready to serve. Plate with a swirl or pool of your favorite prepared RC Dessert Fruit Coulis Mix (such as Raspberry, Strawberry, or Peach) for a classic "PB&J" flavor profile.