Vegan Frozen Dessert Sandwiches
The party was on a Saturday during a particularly hot summer. We needed something that would wow guests and keep them cool at the same time. This is a mouthful you’re going to want to try!
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Cooking time8 min![]()
Prep time20 min![]()
ServingsPortions 30
Ingredients
- 2 1/4 cups (550 mL) all-purpose flour
- 1 tsp. (5 mL) baking soda
- 1/2 tsp. (2 mL) salt
- 1 cup (250 mL) Becel® Vegan margarine
- 1 cup (250 mL) firmly packed light brown sugar
- 1/4 cup (60 mL) granulated sugar
- 1/2 cup (125 mL) unsweetened pure pumpkin puree
- 1 tsp. (5 mL) vanilla extract
- 2 tsp. (10 mL) ground cinnamon
- 2 3/4 cups (675 mL) Dairy-free vanilla ice cream (or your chosen flavour!)
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat oven to 375°F (190° C). Combine flour, baking soda and salt in medium bowl; set aside.
- Mix Becel® Vegan margarine with sugars in large bowl. Mix in pumpkin puree and vanilla until blended. Gradually add in flour mixture; mix just until blended. Add 2 tsp. (10 mL) cinnamon and maple extract. Drop by tablespoonfuls on ungreased baking sheets, 2-in. (5 cm) apart.
- Bake 8 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.
- Once cooled, add 1-1/2 Tbsp. (22 mL) Dairy-free vanilla ice-cream between two cookies. Repeat with remaining cookies and ice cream. Store in freezer until ready to serve.
See nutrition information for saturated fat content.
