Earl Grey with Orange Vegan Ice Cream Sandwiches + Vegan Ice Cream Sandwiches Cookbook Giveaway | picklesnhoney.com

Earl Grey Ice Cream Sandwiches

Earl Grey with Orange Vegan Ice Cream Sandwiches + Vegan Ice Cream Sandwiches Cookbook Giveaway | picklesnhoney.com

We’re back from vacation, and it feels good! I know that’s probably a weird thing to say, and our vacation was mostly lovely and relaxing (I say mostly because I was sick and on antibioticstore for the majority of it—ick), but I’m a creature of habit and I really enjoy my normal day-to-day and feeling productive. I think this means I am bad at taking vacation? Regardless, our week in Maine served its purpose because I came back feeling motivated to take on the world! (slight exaggeration, that might be the green juice talking)

Before we packed our small car with a week’s worth of groceries/s’mores materials, two dogs, our Vitamix (essential), and a giant straw hat (really essential since the antibiotics made my skin do weird things in the sun), I made ice cream sandwiches for Aaron as a little pre-vacation celebration. Ulysses Press sent me a copy of Kris Holechek Peters’ new Vegan Ice Cream Sandwiches cookbook, which seemed like it would be a hit with my cookie-loving husband and my ice-cream-loving self. I narrowed down the recipes I wanted to make and share to oh, half the book, because who can really choose between Strawberry Balsamic Swirl, Tart Cherry Almond, Shirley Temple (!!!), and Pistachio Cardamom Dream? Aaron, thankfully, is much more decisive and voted for the Orange Zest Shortbread Cookies with Earl Grey Ice Cream. He didn’t have to twist my arm—I adore Earl Grey.

Earl Grey with Orange Vegan Ice Cream Sandwiches + Vegan Ice Cream Sandwiches Cookbook Giveaway | picklesnhoney.com

Earl Grey with Orange Vegan Ice Cream Sandwiches + Vegan Ice Cream Sandwiches Cookbook Giveaway | picklesnhoney.com

Everything turned out really well, with the exception of the cookies which came out extra crispy (read: burnt) on the bottom courtesy of my recently unpredictable oven. It was nothing a generous scoop of ice cream couldn’t fix. And true to form, Aaron devoured a lot of the cookies straight out of the oven before I made the sandwiches, which meant leftover ice cream at the end. Totally fine by me.

A couple of notes: I followed the recipe exactly for the cookies and found them to be very sweet, so I cut down on the sugar in the ice cream by a third. I also used homemade cashew milk in place of the recommended soy or hemp milk. The arrowroot is a nice addition to the ice cream because it gives it more of a silky texture, similar to store-bought vegan ice creams.

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Earl Grey Ice Cream Sandwiches

Earl Grey with Orange Vegan Ice Cream Sandwiches + Vegan Ice Cream Sandwiches Cookbook Giveaway | picklesnhoney.com

Earl Grey Ice Cream Sandwiches

Vegan,

Serves: 12 to 16 sandwiches


Prep Time: 3 hours

Cook Time: 30 mins

Non-dairy ice cream infused with Earl Grey tea and crisp, zesty orange cookies are a pairing perfect for tea (or any other) time.

Earl Grey with Orange Vegan Ice Cream Sandwiches + Vegan Ice Cream Sandwiches Cookbook Giveaway | picklesnhoney.com

Earl Grey Ice Cream Sandwiches

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Ingredients

For the Orange Zest Shortbread Cookies:

  • 1 cup non-dairy margarine, softened
  • 1/2 cup evaporated cane sugar
  • grated zest of 1 orange
  • 2 tablespoons fresh orange juice
  • 1 teaspoon vanilla extract
  • 2 1/4 cups unbleached all-purpose flour

For the Earl Grey Ice Cream:

  • 3/4 cup evaporated cane sugar, divided
  • 2 1/2 cups soy or hemp milk
  • 6 Earl Grey tea bags
  • 1 tablespoon plus 2 teaspoons arrowroot or tapioca starch
  • 2 teaspoons vanilla extract

Cuisine: Vegan Servings: 12 to 16 sandwiches

Prep Time: 3 hours Cook Time: 30 mins

Non-dairy ice cream infused with Earl Grey tea and crisp, zesty orange cookies are a pairing perfect for tea (or any other) time.

Instructions

  • To make the cookies: In a large bowl, cream together the margarine, sugar, orange zest, orange juice, and vanilla until well combined. Add the flour to the margarine mixture in batches and mix until the dough is soft and smooth. Divide the dough in half and shape each half into a rectangular log, about 5 inches long, 3 inches high, and 2 inches wide. Wrap each log in plastic wrap and refrigerate for at least 2 hours.
  • Preheat the oven to 375°F. Line two baking sheets with parchment paper.
  • Remove the logs from the fridge. Using a sharp knife, cut the logs into ¼-inch-thick slices, pressing the sides of the log as you cut to maintain its shape. Place the sliced cookies on the prepared baking sheets 1 inch apart. Bake for 8 to 10 minutes or until the edges are lightly browned.
  • Remove from the oven and let the cookies cool on the pan for 5 minutes, then transfer to a wire rack. Let the cookies cool completely. Store in an airtight container.
  • To make the ice cream: In a large saucepan, combine ½ cup of the sugar and the milk, whisking to incorporate. Over medium heat, bring the mixture to a boil, whisking frequently. Once it reaches a boil, remove from the heat, place the tea bags in the pan, and steep, covered, for 15 minutes. While the tea is steeping, combine the remaining sugar and starch in a small bowl. Remove the tea bags (carefully squeezing them out), and return the pan to medium heat and whisk in the sugar/starch mixture. Bring the mixture to a boil and then reduce the heat to low. Whisk constantly until the mixture thickens and coats the back of a spoon, about 5 minutes. Remove from the heat, add the vanilla, and mix to combine.
  • Transfer the mixture to a heat-resistant bowl and let it cool completely.
  • Pour the mixture into the bowl of a 1½- or 2-quart ice cream maker and process according to the manufacturer’s instructions. Store in an airtight container in the freezer for at least 2 hours before assembling the sandwiches.
  • To make the sandwiches: Let the ice cream soften slightly so it’s easy to scoop. Place half of the cookies, bottoms up, on a clean surface. Scoop one generous scoop of ice cream, about ⅓ cup, onto the top of each cookie. Top the ice cream with the remaining cookies, with the cookie bottoms touching the ice cream. Gently press down on the cookies to level them out. Wrap each sandwich in plastic wrap or waxed paper and return to the freezer for at least 30 minutes before eating.

From Vegan Ice Cream Sandwiches by Kris Holechek Peters. Reprinted with permission from Ulysses Press, © 2014.

Leave a Comment

  1. The cherry almond and pistachio cardamom do sound very tempting! I’m most impressed and amused that you brought your Vitamix on vacation. I have yet to do that though we use ours every day at home, but I think it’s a good idea! Probably not for our usual MO of camping, though.

  2. Shannon says

    Definitely more of a cookie person. I loooove ice cream sandwiches though. Such a fun idea for a cookbook! These look delicious.

  3. Jacky says

    Ice cream if I had to choose, but ice cream sandwiches are the best of both worlds!

  4. Shelley says

    These looks incredible!! I love anything with earl grey, but ice cream? I have to try these! I’ve heard great things about this book.

  5. Nicollette D says

    I’m more of a cookie gal, but I’ll never frown on (or turn down) ice cream!

  6. i want a bucketful of that earl grey ice cream.

  7. Beth R. says

    Oh! These sound divine!

  8. Ashley Mauceri says

    Half baked cookie with ice cream on top is my all time favorite dessert!! Thank you so much for the giveaway!!

  9. Sophia Tomeo says

    I am such an ice cream person! I love making nana ice cream!!

  10. Sophia says

    Choosing between ice cream and cookies is simply not possible. Both, please!

  11. Terri Cole says

    How could I choose? Definitely both! Thanks for the chance to win this fun book.

  12. stephanieohdee says

    I love both ice cream AND cookies…I mean, cookie dough So Delicious is my favorite store-brand which is essentially combining the two, right? 😀

  13. TOTALLY an ice cream person! I’ve eaten at least a pint of ice cream per week this summer and have never been happier with my diet. 🙂

  14. Meghan says

    Earl grey ice cream yesss!! I haven’t baked anything in awhile due to not wanting hot things, but the promise of ice cream might make it worth it…

  15. Saniel says

    Both, duh! I love coconut ice cream and double chocolate chip cookies but have never thought to put them together. Super yum!

  16. Abby says

    Ice cream every day. It’s sorta my motto.

  17. aah i cant decide which i love more – so i would have to say i am a both ice cream and cookie person! these look delicious, love the earl grey flavour!

  18. jacquie says
  19. Maddie Dawes says

    This vegan ice cream sounds amazing! I love the thought of mixing a tea flavor with a citrus! Yum!

  20. Carolsue says

    I am more of a cookie person — depending on the cookie, of course! But cookies along with ice cream can’t be beat either!

  21. sarah says

    cookie dough icecream!

  22. Jessica L says

    Definitely a mint chocolate chip ice cream between two homemade chocolate chip cookies!

  23. Jennifer says

    I need this book in my life! I love ice cream, and my husband loves cookies. Match made in heaven.

  24. Rhona says

    I’m all about pistachio anything. Pistachio based ice cream? Sign. Me. Up. The cookies look delicious and perfect to me.

  25. Taylor says

    I hope I win this cookbook – with a dairy sensitivity I could use some vegan ice cream inspiration

  26. An cookie and ice cream sandwich book? Sign me up! These sound amazing – as do the strawberry balsamic swirl ones you mentioned!

  27. Kristina says

    I’m more of an “all homemade desserts” person. I’m not picky about type of dessert, but I am picky about quality. These ice cream cookie sandwiches sound amazing.

  28. Daniella says

    These look absolutely amazing and so tasty. I love sweets and I love that these are homemade and so easy to make! Definitely adding this recipe to my list. Being one who recently started to cook having a Vegan Ice Cream Sandwiches book would be awesome to add onto my repertoire of things to make.

  29. Ashley P says

    Definitely more of an ice cream girl! I love banana ice cream!

  30. These look amazing and I love the tip to use some arrowroot starch for more sotre-bought texture. And don’t even get me started on the flavour combo! WOW! Great review and thanks for sharing the recipe! I almost always find recipes in books too sweet so I’d probably cut down on the sugar too 🙂

  31. Annette says

    I’m more of an ice cream person, but I’d never turn down a cookie.

  32. Andrea says

    I love the combination of both! I think is perfect.
    My son is 2 yo and intolerant to dairy, that opened doors to new types of foods.
    Vegan ice cream I like it better than dairy based ice creams.

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