It’s the 4th of July and America is celebrating. In New Hampshire, like many other states in the nation, many small towns have their own local parades, and today I am taking you along to my favorite 4th of July parade. I will also show you how to make wonderful vegan ice cream sandwiches. Happy 4th of July America.
1/2 cup sugar
1/3 cup coconut oil
1/4 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla
1 cup flour
1/2 cup almond flour
2 teaspoons baking powder
1/4 teaspoon salt
Heat oven to 350F.
In a bowl mix coconut oil and sugar until well combined. Stir in milk, vanilla, and lemon juice. Combine the flower, almond flour, baking powder, and salt.
Combine the wet and the dry ingredients. Stir until it forms a dough.
Bake at 350F for 12 minutes, until edges are slightly brown. Let cool completely.
Before assembling the ice cream cookies, cool cookies in the freezer for a few minutes.
1 can of organic pears, drained
2 cans of coconut milk (full fat)
3 tablespoons organic sugar
1/2 teaspoon vanilla
1/4 teaspoon xanthan gum (optional)
Blend all ingredients in a blender until smooth.
Cool in the fridge for 1-2 hours.
Place in ice-cream maker.
Pour into parchment paper lined pan. Make sure the mixture is pretty flat on top. Place in Freezer for about 45 min. Cut out shape. Place back in the freezer for another 30 min. or so. Assemble the cookies.