In a perfect world, dessert wouldn’t be merely optional, but an actual requirement to punctuate every meal. We’re sure you’ll agree that it’s hard to have a grumpy face when your hands and mouth are full of all sorts of cookie sandwiches and whoopie pies. Somehow, sandwiched desserts feel extra indulgent, thanks to the doubled sides. Pack a little sweetness into your life—you’ll be glad you did.
A pair of surprisingly caramel-like cookies surrounds a delicately flavored, pink-hued frozen concoction that will put all the other ice cream sandwiches you’ve ever had to shame. Or your money back. (Not really.)
YIELD
6 ICE CREAM SANDWICHES
1 QUART (935 ML) ICE CREAM
FOR ICE CREAM
1 cup (235 ml) full-fat coconut milk
8 ounces (227 g) drained firm silken tofu
3/4 cup (252 g) agave nectar
1 heaping cup (250 g) frozen raspberries, thawed
1 tablespoon (15 ml) rose water
1 teaspoon pure vanilla extract
FOR COOKIES
3/4 cup (192 g) tahini
1/3 cup (105 g) agave nectar
1/2 cup (110 g) packed light brown sugar
2 teaspoons pure vanilla extract
1 cup (125 g) all-purpose flour
3 tablespoons (24 g) sesame seeds
1/4 teaspoon baking powder
1/2 teaspoon fine sea salt
Unsweetened plain nondairy milk, as needed
TO MAKE THE ICE CREAM: Freeze the tub of your ice cream maker for at least 24 hours. Place all the ingredients in a blender and blend until perfectly smooth. Transfer to the frozen tub. Following the manufacturer’s instructions, prepare the ice cream until it is firm. Place in the freezer until ready to use, to firm up even more.
TO MAKE THE COOKIES: Preheat the oven to 325°F (170°C, or gas mark 3). Line two cookie sheets with silicone baking mats or parchment paper.
In a large bowl, combine the tahini, agave nectar, sugar, and vanilla. Combine the flour, sesame seeds, baking powder, and salt in another bowl. Add on top of the wet ingredients, and stir until combined. The texture of the dough will vary depending on the thickness of the tahini, so if it is too dry, add just enough nondairy milk for the dough to be manageable and not crumbly.
Scoop out 2 tablespoons (50 g) dough per cookie and flatten slightly. Repeat to make 12 cookies. The cookies won’t spread too much, but there won’t be enough room for all of them on a single sheet. Place 6 cookies per sheet.
Bake for 12 to 14 minutes, or until golden brown. Let cool on the sheet for a couple of minutes before transferring to a wire rack to cool completely. Place the cookies in the freezer for 1 hour before sandwiching with the ice cream.
TO ASSEMBLE THE SANDWICHES: Let the ice cream sit at room temperature for about 15 minutes to soften. Place about 2 tablespoons (30 ml) ice cream between 2 cookies and squeeze lightly to spread the ice cream to the edges. Wrap tightly in plastic and place the sandwiches on a plate. Place in the freezer for 30 minutes so the ice cream can firm up again before enjoying.
We figured it would be good to feature a rather healthy, yet satisfying dessert among all the decadence. This one has a clear enough conscience that it could fit on the breakfast menu without missing a beat. It would be great served after a light salad-type lunch, or maybe even as lunch on its own, especially when you’re feeling pressed for time but need something to take the edge off both your hunger and your sweet tooth.
YIELD
4 ROLL-UPS
FOR SPREAD
1/4 cup (64 g) unsweetened creamy peanut butter
Pinch of salt, if the peanut butter is unsalted
1/4 cup (60 g) pumpkin purée (not pie filling)
1/2 teaspoon ground cinnamon or pumpkin pie spice
1/2 teaspoon pure vanilla extract
2 tablespoons (30 ml) pure maple syrup or (42 g) agave nectar
FOR ROLL-UPS
Four 8-inch (20 cm) flour tortillas
1/4 cup (41 g) packed raisins, dried cherries, or dried cranberries
2 firm ripe bananas, peeled and cut in half lengthwise
1 recipe vanilla dipping sauce (page 30) or 2 containers (6 ounces, or 170 g each) vanilla-flavored nondairy yogurt (optional)
TO MAKE THE SPREAD: Combine all the ingredients in a medium-size bowl.
TO ASSEMBLE THE ROLL-UPS: Smear 2 generous tablespoons (46 g) spread in the center of each tortilla, leaving a 1-inch (2.5-cm) margin all around. Sprinkle 1 tablespoon (10 g) raisins in a line on the right side of the tortilla (place them on the spread so that it acts like glue) and place 1/2 banana on top. Roll the tortillas up into a tight cigar, and dip into the sauce.
SERVING SUGGESTIONS AND VARIATIONS
Use different fruits depending on what is in season (apples, pears, peaches) and add a handful of nuts for extra crunch.
If you thought there was no way of making vegan brioche even better, try this: put a big scoop of luscious, rich, and creamy gelato in a miniature brioche, drizzle with chocolate syrup, and be a happy foodie camper.
YIELD
8 MINI BRIOCHES, 1 PINT (475 ML) GELATO
FOR GELATO
1-1/3 cups (315 ml) unsweetened almond milk, divided
1/3 to 1/2 cup (60 to 100 g) sugar, to taste
1/4 cup (20 g) unsweetened cocoa powder
1/4 cup (64 g) toasted almond butter
1 teaspoon pure vanilla extract
Generous 1/4 teaspoon pure almond extract (optional)
Pinch of fine sea salt
FOR BRIOCHES
Nonstick cooking spray
1 recipe brioche dough (page 177), prepared to after refrigeration
Vegan chocolate syrup, for serving (optional)
TO MAKE THE GELATO: Freeze the tub of your ice cream maker for at least 24 hours. Combine all the ingredients in a blender, blending until perfectly smooth. Following the manufacturer’s instructions, prepare the ice cream until it is firm. You might have to place it in the freezer for a couple of hours, to get a firmer texture.
TO MAKE THE BRIOCHES: Lightly coat eight 3-1/2-inch (9-cm) mini brioche pans with nonstick spray. Divide the dough into 8 portions, shape each into a round, and place in the pans. Slightly moisten your hands and smooth the tops, if needed. Loosely cover with plastic wrap and let rise for 1 to 1-1/2 hours, until doubled.
Preheat the oven to 400°F (200°C, or gas mark 6). Carefully remove the plastic wrap and bake the mini brioches for 10 minutes. Lower the temperature to 350°F (180°C, or gas mark 4) and bake the brioches for 6 minutes longer, or until their tops are a deep golden brown color. Carefully remove them from the pans and transfer to a wire rack to cool.
TO ASSEMBLE THE BRIOCHES: Let the ice cream sit at room temperature for about 15 minutes to soften. Using a sharp knife, dig a cone out of the top of each brioche, large enough to fit a small scoop of gelato. Cut out the pointy end of the brioche cone so that the top hat is flat. Place a small scoop of gelato inside, and top with the brioche hat. Drizzle with the chocolate syrup and serve immediately.
We love the chocolate and cream whoopie pie combo as much as the next person, but how about trying something a little more titillating and unusual this time? These are perfect for autumn, but we’re so hooked on them we make them year-round.
YIELD
8 WHOOPIE PIES
FOR MANGO BUTTER
2 cups (280 g) frozen mango chunks
2 tablespoons (30 ml) water
1 tablespoon (15 ml) fresh lemon juice
1/4 cup (55 g) packed light brown sugar
FOR C00KIES
1/3 cup (75 g) nondairy butter, at room temperature
3/4 cup (165 g) packed light brown sugar
3/4 cup (216 g) Mango Butter
2 tablespoons (16 g) cornstarch
1-1/2 teaspoons ground ginger
1/2 teaspoon fine sea salt
2-1/4 cups (281 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
FOR FROSTING
2 tablespoons (24 g) vegan shortening
2 tablespoons (28 g) nondairy butter
1/4 teaspoon ground ginger
1-1/2 cups (180 g) powdered sugar, sifted
1 tablespoon (15 ml) nondairy milk
1/2 teaspoon pure vanilla extract
TO MAKE THE MANGO BUTTER: Combine all ingredients in a medium-size saucepan. Bring to a boil, then lower the heat to medium and cook for 8 minutes, until the mango is tender enough to mash. Transfer to a blender (use caution when blending hot foods!) and blend until perfectly smooth. Let cool completely.
TO MAKE THE COOKIES: With an electric mixer, beat the butter and sugar until fluffy. Add the mango butter, cornstarch, ginger, and salt and beat until combined. Sift and combine the flour, baking powder, and baking soda in another bowl. Add on top of the wet ingredients, and beat until just combined. The dough should be fluffy, but thick enough to be held in your hand.
Preheat the oven to 350°F (180°C, or gas mark 4). Line two baking sheets with parchment paper.
Scoop out 2 tablespoons (45 g) dough per cookie. Roll it between your hands and flatten slightly. Place 2 inches (5 cm) apart on the cookie sheets. Repeat to make 16 cookies. Bake for 12 minutes, or until set. Cool on a wire rack.
TO MAKE THE FROSTING: Cream the shortening and butter with an electric mixer until smooth. Add the ginger and sugar. Mix on low speed, then beat until combined. Add the milk and vanilla. Mix on low speed until combined, then beat on medium speed for 2 minutes until fluffy, occasionally stopping to scrape the sides of the bowl with a rubber spatula.
TO ASSEMBLE THE WHOOPIE PIES: Spread 1 generous tablespoon (30 g) frosting on the bottom of one cookie and top with another cookie, pressing down gently to spread the frosting.
Back in their nonvegan days, Celine and her husband used to go to chain restaurants that shall remain nameless, and poke fun at the over-the-top dessert menus. They clearly had too much time on their hands and now sheepishly admit that those restaurants may have been on to something: over-the-top can be a good thing, as this particular treat proudly demonstrates.
YIELD
8 SANDWICHES, 12 OUNCES (355 ML) ICE CREAM
3/4 CUP (180 ML) CARAMEL
FOR ICE CREAM
1 recipe vanilla dipping sauce (page 30)
FOR CAKES
Nonstick cooking spray
1 heaping cup (240 g) mashed ripe bananas
Scant 2/3 cup (120 g) granulated sugar
1/3 cup (80 ml) light olive oil
1 tablespoon (8 g) arrowroot powder
1 teaspoon pure vanilla extract
1-1/2 cups (188 g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
FOR CARAMEL
2 tablespoons (28 g) nondairy butter
1/2 cup (110 g) packed brown sugar
Pinch of fine sea salt
1 tablespoon (15 ml) dark rum
1/4 cup plus 1 tablespoon (75 ml) unsweetened plain nondairy creamer, divided
2 teaspoons cornstarch
TO MAKE THE ICE CREAM: Freeze the tub of your ice cream maker for at least 24 hours. Place the vanilla sauce in the frozen tub. Following the manufacturer’s instructions, prepare the ice cream until it is firm. Place ice cream in the freezer while preparing the cakes and caramel.
TO MAKE THE CAKES: Preheat the oven to 350°F (180°C, or gas mark 4). Lightly coat two 5 3/4 × 3-inch (14 × 8-cm) loaf pans with spray.
Combine the bananas, sugar, oil, arrowroot, and vanilla in a large bowl. Sift and combine the flour, baking powder, and salt in another bowl. Add on top of the wet ingredients, and stir until just combined. Divide between the prepared pans. Bake for 35 minutes, or until a toothpick inserted into the middle comes out clean. Carefully remove the loaves from the pans and let cool completely on a wire rack.
TO MAKE THE CARAMEL: Combine the butter, sugar, salt, rum, and 1/4 cup (60 ml) creamer in a medium-size saucepan and cook over medium-high heat until the sugar dissolves, about 3 minutes. Combine the remaining 1 tablespoon (15 ml) creamer with the cornstarch, stirring to form a paste. Add the paste to the syrup and cook just until slightly thickened, about 1 minute. Remove from the heat and keep warm.
When ready to assemble, let the ice cream sit at room temperature for about 15 minutes to soften. Cut both mini loaves into 8 slices. Place a mini-scoop (about 3 tablespoons [45 ml]) ice cream on top. Drizzle warm caramel sauce over all. Top with another slice of cake. If you prefer, serve open-faced and double the ice cream and caramel fun.
We occasionally deem it perfectly acceptable to prepare this elegant dessert for breakfast because it’s made of yogurt and fruit—and crêpes are just a thinner form of pancakes, after all. Denial is a great thing.
YIELD
4 CRÊPE WRAPS, 1 PINT (475 ML) ICE CREAM
FOR ICE CREAM
1-1/4 cups (300 g) unsweetened plain nondairy yogurt
3/4 cup (180 g) nondairy cream cheese
1/3 cup (67 g) sugar
1 tablespoon (5 g) ground ginger, to taste
FOR PEARS
2 tablespoons (30 ml) thawed apple juice concentrate
2 large firm pears, cored and diced
2 tablespoons (28 g) packed light brown sugar
FOR CRÊPES
2 tablespoons (28 g) nondairy butter, melted
1-1/2 tablespoons (12 g) cornstarch
1 cup (235 ml) unsweetened plain nondairy milk
1 teaspoon pure vanilla extract
Pinch of fine sea salt
2 tablespoons (25 g) sugar
1/2 cup (63 g) all-purpose flour
1 tablespoon (8 g) chickpea flour
Nonstick cooking spray
TO MAKE THE ICE CREAM: Freeze the tub of your ice cream maker for at least 24 hours. Blend the yogurt, cream cheese, sugar, and ginger in a food processor, stopping to scrape the sides occasionally, until perfectly smooth. Transfer to the frozen tub. Following the manufacturer’s instructions, prepare the ice cream until it is firm. Place ice cream in the freezser while preparing the rest of the recipe.
TO MAKE THE PEARS: Combine the juice and pears in a small saucepan over medium heat. Cook for 4 minutes, or until the pears are just tender but not mushy. Add the sugar and cook until dissolved and caramelized, about 2 minutes. Set aside.
TO MAKE THE CRÊPES: In a large bowl, whisk the melted butter with the cornstarch until dissolved. Add the milk, vanilla, salt, and sugar. Sift the flours on top, and whisk until completely smooth.
Heat a 10-inch (25-cm) nonstick skillet over medium-high heat, move it away from the stove once it’s warm, and carefully coat it with spray. Place it back on the stove and add 1/3 cup (80 ml) batter, tilting the pan so that the batter thins out and covers about 7 inches (18 cm) of the pan. Cook until the edges and surface are light golden brown, 3 to 5 minutes. Flip and cook for 1 to 3 minutes longer, until light golden brown. Transfer to a plate. Repeat with the remaining batter to make 3 more crêpes.
TO ASSEMBLE THE WRAPS: Let the ice cream sit at room temperature for about 15 minutes to soften. Place 1 crêpe on a plate. Place 1 to 2 small scoops of ice cream in the center of the crêpe. Fold the sides of the crêpe over the ice cream. Divide the diced pears equally among the crêpes, placing them on top or on the side. Serve immediately.
One of our testers made a batch of these for her Labor Day celebration, and she told us that of all the desserts that were offered that day, these were the clear winners. It really is impossible not to have the upper hand when peanut butter and chocolate are involved. Unless you don’t like peanut butter and chocolate, that is. And yes, we are gloating.
YIELD
7 SANDWICHES
FOR BROWNIES
2/3 cup (150 g) nondairy butter
1 cup (220 g) packed brown sugar
2 teaspoons pure vanilla extract
1/4 cup (60 g) plain or vanilla-flavored nondairy yogurt
1-1/2 cups (188 g) all-purpose flour
1/2 cup (40 g) unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
FOR FROSTING
1/2 cup (128 g) creamy salted unsweetened peanut butter
3 tablespoons (36 g) vegan shortening
1/3 cup (40 g) powdered sugar, sifted
1/2 teaspoon pure vanilla extract
TO MAKE THE BROWNIES: Preheat the oven to 350°F (180°C, or gas mark 4). Line two baking sheets with parchment paper or silicone baking mats.
Using an electric mixer, cream the butter, sugar, vanilla, and yogurt until smooth. Sift and combine the flour, cocoa, baking powder, and salt in another bowl. Add them on top of the wet ingredients and beat until just combined. The batter will be soft and almost cakelike. Scoop 2 tablespoons (50 g) dough per cookie onto the baking sheet, leaving approximately 2 inches (5 cm) between cookies. Flatten the cookies slightly. Repeat to make 14 cookies. Bake for 14 to 16 minutes (the cookies should look dry on the surface) and remove from the oven. Carefully transfer the cookies to a cooling rack. Let cool completely before assembling.
TO MAKE THE FROSTING: Using an electric mixer, cream the peanut butter and shortening until smooth. Add the powdered sugar and vanilla, and beat until fluffy.
TO ASSEMBLE THE SANDWICHES: Spread 1 tablespoon (16 g) peanut butter frosting on the bottom of a brownie. Top with the bottom of another brownie. Repeat with the remaining brownies and frosting.
Have you ever bitten into an Oreo cookie feeling that it’s too small for your demanding needs? We took matters into our own hands and gave ourselves (and you!) a perfect excuse to have an Oreo cookie, made bigger and “wafflier.”
YIELD
3 OR 6 WAFFLEWICHES
FOR WAFFLES
1 cup (235 ml) plain, vanilla, or chocolate soymilk
1/3 cup (67 g) sugar
1/4 cup (56 g) nondairy butter, melted
1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
1 cup (125 g) all-purpose flour
1/4 cup (20 g) Dutch-processed cocoa powder
1 teaspoon baking powder
1-1/2 tablespoons (12 g) cornstarch
Nonstick cooking spray
FOR FROSTING
2 tablespoons (24 g) vegan shortening
2 tablespoons (28 g) nondairy butter
1-1/2 cups (180 g) powdered sugar, sifted
1 tablespoon (15 ml) nondairy milk
1/2 teaspoon pure vanilla extract
FOR SERVING
Vegan chocolate syrup (optional)
TO MAKE THE WAFFLES: Combine the milk, sugar, melted butter, salt, and vanilla in a large bowl. Combine the flour, cocoa, baking powder, and cornstarch in another bowl. Add on top of the wet ingredients and whisk to combine and eliminate lumps, being careful not to overmix. Cook the waffles according to the waffle iron instructions using nonstick cooking spray. The waffles are ready when they look dry on the surface, which should take approximately 6 minutes. You should get 1-1/2 Belgian-size waffles, or 2 to 3 standard-size waffles.
To get the crispness that Oreo cookies are known for, you will need to toast the waffles in a toaster oven before serving. Be sure to let them cool on a wire rack for about 20 minutes before adding the frosting.
TO MAKE THE FROSTING: Cream the shortening and butter with an electric mixer until smooth. Slowly add the sugar. Mix on low speed, then beat until combined. Add the milk and vanilla and beat on low speed until combined, then beat on medium speed for 2 minutes until fluffy, occasionally stopping to scrape the sides of the bowl with a rubber spatula.
TO ASSEMBLE THE WAFFLEWICHES: Break the waffles into quarters. Divide the frosting equally between half of the quarters, or adjust the amount to your personal taste. Top with the remaining waffle quarters. Drizzle the chocolate syrup on top before serving.
