So I realise we are nearly in October and I am pushing it a bit with the summer food, however this recipe turned into a bit of a happy accident after some experimentation with aquafaba. And even though the season is turning right before our eyes and autumn has begun to take form, I am a firm believer ice-cream can be enjoyed at any time of the year.
After being so in awe of the magic that is aquafaba (the water leftover from a can of chickpeas) I wondered if it could replace eggs in some of my old cookie recipes. It turns out, aquafaba has some serious wizardry properties that means that vegans and those who are allergic to eggs are able to enjoy some tasty treats that actually taste like what they are, rather than something that says its like something, to make it sound more appealing, but in actual fact doesn’t taste like that food at all (I am looking at you health food companies!). After these beauties came out of the oven and I had a taste to see if my experiment worked, I instantly knew that these babies could be used to sandwich ice-cream. They are perfectly tasty on their own, but ice-cream sandwiches just add a touch of whimsicalness that no-one can resist.
These cookies are rich, crisp on the exterior, fudgy in the middle – the cookie equivalent of a brownie if there ever was one. Originally adapted from ‘Paris Pastry Club‘, I used aquafaba, dark chocolate and dairy free butter to ensure they are vegan. I have had them vegan and not vegan, both tasting equally amazing so use whatever ingredients suit your dietary needs. I am still experimenting with my own vegan vanilla ice-cream (they all taste like bloody coconut!), so here I just used shop bought vegan ice-cream, but if you have a favourite handmade use that (and share it with me please!)
Ingredients for 8 small cookies (or 6 large):
- 100g broken dark chocolate (ensure it has no dairy products to keep it vegan!)
- 1 tbsp dairy-free butter (I used flora freedom)
- 3 tbsp aquafaba (liquid from a can of chickpeas) or 1 egg
- ½ tsp cream of tartar (omit if using a regular egg)
- 75g brown sugar
- 90g flour
- ¼ tsp baking powder
- ½ tsp salt
- 1 tub of vegan ice-cream (I used Swedish Glaze, available at most supermarkets!)
- Preheat the oven to 170oc and line two tins with greaseproof paper
- Melt chocolate in a glass bowl over simmering water
- Once it has nearly melted completely, add the butter to melt as well – leave to cool
- Meanwhile whip the aquafaba and cream of tartar together until soft peaks form
- Gradually add the brown sugar until completely incorporated (if using a regular egg, just whisk the egg and sugar together until pale and doubled in volume!)
- Carefully fold in the chocolate to the aquafaba mixture, followed by the flour, baking powder and salt
- Spoon a tablespoon amount onto the tray, leaving room in between each cookie as they spread slightly, you should get 6 large cookies or 8 small cookies out of this portion
- Bake for 10-12 minutes – the tops will be cracked and soft but the cookies will harden as they cool
- Once cooled, scoop out your ice-cream and place on the bottom of one cookie, then sandwich the other cookie on top.
- Store in the freezer until ready to be served.
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