Following two successful (based on the enthusiasm of the children) forays into making homemade ice cream, I decided to follow up with ice cream sandwiches.  The trick, I soon learned, was twofold: 1) finding a recipe for the cookies that was firm enough to absorb the ice cream without falling apart and 2) getting the ice cream firm enough to hold shape between the two cookies.  For the second, save two or three empty frozen juice concentrate cans.  To make the cookies fit perfectly, use one of the cans for the cookie cutter.

First, the cookies

For the cookies, I started with a recipe I found for making chocolate cookies but it was far too moist to be rolled out and cut.  Then I looked at a sugar cookie recipe designed just for rolling and cutting, and started experimenting with the best of both types.  My first attempt was pretty good: it gave me a brownie-like cookie that was just right as far as texture, but needed a bit more oomph in the taste department.  Here is the final result:

Mix the following in a bowl and set aside:

• 1-1/2 C. flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 C. cocoa
• 1 tsp. salt

In another bowl, mix

• 1/2 C. vegan spread (Earth Balance)
• 3/4 C. sugar

Beat together with electric beater or by hand for a few minutes, until the mixture is light and fluffy and the sugar has dissolved into the oils.  Add:

• 1/2 C. soymilk
• 1 tsp. vanilla

Stir until smooth.  Add the mixed flour-cocoa ingredients and mix until a good consistency. Mix should be soft enough to easily mold but stiff enough to roll and cut.  Place 1/3 mixture on floured cutting board and cut about 12 cookies out of each batch. Cook at 350 degrees for about 10 minutes. Cookies should be slightly soft but done. They will become firmer as they cool.

Then, the ice cream

For the ice cream, I developed this basic vanilla recipe that turned out very white, fluffy and creamy.  I used an electric stick beater to really get the texture frothy, hoping it would help the ice cream maintain its shape. While the texture was great, it still required freezing the results in empty frozen juice containers to get it just right.  Allow the ice cream to get firm, then push it out one end and cut with a sharp knife. Immediately put it between two of the chocolate cookies, and wrapped it for freezing.  Since the homemade ice cream tends to be more soft-serve style than is typical for commercial ice cream, this extra trick really helps it to hold its shape.

Put into medium large saucepan:

• 2 Tb. arrowroot powder,
• 1/2 C. sugar
• 3 C. soy creamer (may be part soymilk).

Beat until very light and frothy with a stick beater right in the pan.  Cut over medium heat, stirring constantly, until mixture gets very hot and starts to simmer slightly. Immediately remove from heat and allow to cool.  Add 1 tsp. vanilla and stir.  (To hasten cooling, pour it into another bowl.)  Once the mixture is room temperature or cooler (you may put the mix in the fridge if you are not ready to go to the next step yet), you are ready to put it into the ice cream maker.  Start up the ice cream maker, getting the paddle going before you put in the mix.  The freezing process should take about 20-30 minutes.

Once the ice cream is thickened, remove it from the maker and put it into the juice cans. (To reuse the cans, I rinse them out and then put foil over the bottom, placing the juice cans on a dish to freeze.) Once the ice cream is solidly frozen, take the containers out of the freezer and rinse under cool water, taking care not to get the ice cream wet!  Push the ice cream out one end and slice to desired thickness. Immediately place between two waiting cookies, wrap in plastic wrap and place in a bag for freezing.  When the munchies come looking for you, pop one out of the freezer, put it in the microwave for 15 seconds, and you have a great treat.