Sunday, August 14, 2011
I really miss Too Toos. Why did Tofutti stop making them? I finally decided to take matters into my own hands and create some at home vegan ice cream sandwiches. After buying Vice Cream (ages ago) I discovered that you need an ice cream maker to use the book. Both apartment living and the fact that I don't eat ice cream often make purchasing an ice cream machine a luxury I do not need. So, my vegan ice cream sandwiches use store bought vegan ice cream. But the chocolate cookies are my very special recipe that I spent many years perfecting. While you can use store bought cookies I recommend using fresh baked chocolate chip cookies.
Here's one of my favorite chocolate chip cookie recipes:
1/2 cup firmly packed brown sugar
1/3 cup granulated white sugar
1 cup all purpose flour, sifted
3/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons water, room temperature
1 teaspoon vanilla
1/3 cup vegetable oil
1 cup semisweet chocolate chips
Preheat your oven to 300 degrees F.
Mix all dry ingredients together and create a well in the bowl. Place the wet ingredients in the well and mix. Add in chocolate chips.
Line your baking sheet with parchment paper. Drop cookies on the sheet with at least 1 inch between the cookies. Bake for about 14 minutes depending on the size of your oven. When I make these in my convection oven it only takes about 8 or 9 minutes but in my stove it takes about 14 minutes.
Let the cookies cool completely and add your choice of vegan ice creams between two of the cookies to make a delicious vegan ice cream sandwich.