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Vegan Ice Cream Batwiches

Delicious Vegan Ice Cream Batwiches Perfect for Halloween Fun

Delight in these Vegan Ice Cream Batwiches, a perfect Halloween treat blending cookies and creamy ice cream.
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Prep Time 15 minutes
Cook Time 6 minutes
Chilling Time 15 minutes
Total Time 36 minutes
Servings: 12 batwiches
Course: DESSERTS
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups Organic Unbleached or Whole Wheat Pastry Flour For a gluten-free option, substitute with a gluten-free flour blend.
  • ½ cup Dutch Cocoa Powder Use regular cocoa powder for a milder taste if preferred.
  • 2 tablespoons Cornstarch or Arrowroot Powder Both can be used interchangeably.
  • ½ teaspoon Sea Salt Essential for a well-rounded taste.
  • 1 teaspoon Non-Aluminum Baking Powder Acts as a leavening agent.
  • ¼ cup Black Cocoa Powder Optional; darkens the cookies.
For the Dough
  • ½ cup Vegan Butter or Coconut Oil Any plant-based margarine can be used as a substitution.
  • 1 cup Organic Sugar Coconut sugar can be swapped for a less refined option.
  • 1 teaspoon Vanilla Extract
  • ¼ cup Nondairy Milk Any unsweetened plant milk can serve as a great alternative.
For the Filling
  • 3 pints Your Favorite Vegan Ice Cream Choose any flavor that appeals to you.

Equipment

  • mixing bowl
  • Mixer
  • Parchment Paper
  • Cookie cutter
  • Baking sheets
  • Food Processor

Method
 

How to Make Vegan Ice Cream Batwiches
  1. In a large mixing bowl, sift together the organic flour, Dutch cocoa powder, cornstarch, sea salt, and baking powder. Cream the vegan butter and organic sugar until fluffy. Slowly blend in the vanilla extract and nondairy milk, then gradually incorporate the dry ingredients until just mixed.
  2. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 15 minutes.
  3. Preheat your oven to 350°F. Roll out the chilled dough between two pieces of parchment paper to a thickness of ⅛ - ¼ inch and use a bat-shaped cookie cutter to cut out shapes.
  4. Arrange the bat cookies on parchment-lined baking sheets and bake for 6 minutes. Let the cookies cool on the tray for 2 minutes before transferring them to a cooling rack.
  5. While the cookies cool, soften the vegan ice cream in a food processor or mixer until creamy.
  6. Spread the softened ice cream onto a lined pan and freeze overnight. Use the bat cutter to cut out matching bat shapes, sandwich the ice cream between two cookies, and freeze until solid.

Nutrition

Serving: 1batwichCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 150mgPotassium: 180mgFiber: 2gSugar: 15gCalcium: 2mgIron: 6mg

Notes

Dust the bat-shaped cookies with cocoa powder for added taste before assembling.

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