Vegan Red Velvet Ice Cream Sandwiches: Your New Favorite Treat
Hello, lovely folks! Today, we’re diving into a recipe that’s as fun to make as it is to eat: Vegan Red Velvet Ice Cream Sandwiches. With less than 10 ingredients, this recipe is a breeze, making it perfect for any day you’re craving something sweet, special, and totally vegan. Who said indulgent treats couldn’t be plant-based and simple to whip up?
The Joy of Less Than 10 Ingredients
We’re all about making magic in the kitchen without a long list of ingredients or complicated steps. This recipe is the epitome of that philosophy. It’s straightforward, delicious, and yes, absolutely perfect for sharing (or not – we don’t judge).
Making the Magic Happen
Start with the Strawberry Puree:
- Puree or Mash: Whether you’re team smooth or team chunky, get those strawberries to your preferred texture. It’s all about making this recipe your own.
- Simmer Down: A little heat goes a long way to concentrate those berry flavors. If seeds aren’t your jam, feel free to strain them out.
- Chill Out: Pop that whipped goodness in the freezer to set. It’s going to make our ice cream base incredible!
Vanilla Ice Cream Base, But Make It Vegan:
- Whip It Good: Grab your Nature’s Charm oat whipping cream and give it a good whip with their sweetened condensed coconut milk, vegan cream cheese, and a splash of lemon juice. It’s the creamy dreamy base of our ice cream.
- Berry Good: Fold in that chilled strawberry puree and spread the mixture into a lined dish. Patience, my friend. It needs to freeze.
Red Velvet Layers Like a Boss:
- Prep and Bake: Turn a simple box of cake batter into the cookie base by leaving out the liquid, replacing eggs with aquafaba, and using the oil of your choice. Spread it out and get it into the oven. We’re creating the iconic red velvet layers that make these sandwiches a showstopper.
- Cool It: Let it chill. Patience is a virtue, especially in baking.
Assemble with Love:
- Layer Up: Cut, spread, and stack. It’s like building a delicious vegan fortress that’s ready to take on the challenge of freezing into perfection.
- The Freeze Is On: A little time in the freezer and you’re all set to slice and serve.
Ready, Set, Enjoy!
There you have it, friends – Vegan Red Velvet Ice Cream Sandwiches that are bound to impress. Whether it’s a treat for yourself, a sweet gesture for a friend, or a showstopper for a gathering, this recipe is here to deliver joy, one ice cream sandwich at a time. So, go ahead, give it a try, and let the plant-based deliciousness unfold.
Pin the photo below to save this recipe. For more incredible vegan dessert recipes, try my Vegan Chocolate Lava Cakes or my 3-ingredient Vegan Creme Brulee!
- 1 lb strawberries
- 1 lemon
- 3 tbsp sugar
- ½ can Nature’s Charm sweetened condensed coconut milk
- 1 can Nature’s Charm oat or coconut whipping cream, chilled
- 1 cup vegan cream cheese
- 1 tsp vanilla extract
- 1 box red velvet cake mix
- 6 tbsp Aquafaba
- ½ cup melted coconut oil or olive oil
- Prepare Strawberry Puree:
- Mash the strawberries in a bowl with the sugar and juice from ½ lemon.
- optional: strain strawberry puree if you don't like the seeds in your smooth puree.
- Place pureed or mashed berries and in a saucepan over medium heat. Simmer for about 10 minutes, stirring occasionally until reduced by ⅓.
- Refrigerate until fully chilled before adding to ice cream.
- Prepare Vanilla Ice Cream Base:
- Drain the liquid from the oat whipping cream. In a large mixing bowl, whip the thick oat whipping cream with the vegan cream cheese, condensed coconut milk, vanilla, and juice from ½ lemon.
- Mix in the strawberry puree. Spread the ice cream into a lined dish that’s ½ the size of your cookie sheet.
- Make the Red Velvet Layers:
- Preheat oven to 350 degrees F. Light spray a 13x9-inch pan with nonstick cooking spray. Line pan with parchment paper and spray again.
- Beat cake mix, aquafaba and oil in a large bowl with electric mixer until well blended. Dough will be thick and sticky. Spoon dough into prepared pan. Cover with plastic wrap and press dough evenly into pan, using plastic wrap to keep hands from sticking to dough. Remove plastic wrap and prick surface all over with fork (about 40 times) to prevent dough from rising too much.
- Bake for 10 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack.
- Assemble the Ice Cream Sandwiches:
- Cut the resultant cookie in half crosswise; Remove one half from pan. Spread ice cream evenly over cookie half remaining in pan. Top with second half; use foil to wrap up sandwich.
- Freeze at least 4 hours. Cut into 8-9 equal pieces. Wrap and freeze sandwiches until ready to serve.
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