Spring has sprung! Celebrate gardening season with this Spring Garden Ice Cream Cake made with your favorite Ben & Jerry’s flavor. It’s as beautiful as it is delicious, and customizable
Read More - RECIPE: Spring Garden Ice Cream Cake Read MoreVegan Frozen Dessert Sandwiches
Made with Ben & Jerry's Non-Dairy and Becel® Vegan
- Preparation Time: 20 mins
- Cooking Time: 8 mins
- Makes 30 sandwiches
Ingredients
- 2 1/4 cups (550 mL) all-purpose flour
- 1 tsp. (5 mL) baking soda
- 1/2 tsp. (2 mL) salt
- 1 cup (250 mL) Becel® Vegan margarine
- 1 cup (250 mL) firmly packed light brown sugar
- 1/4 cup (60 mL) granulated sugar
- 1/2 cup (125 mL) unsweetened pure pumpkin puree
- 1 tsp. (5 mL) vanilla extract
- 2 tsp. (10 mL) ground cinnamon
- 2 3/4 cups Ben & Jerry’s® Frozen Desert Non-Dairy, slightly softened
Preparation
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Step 1
Preheat oven to 375°F (190° C). Combine flour, baking soda and salt in medium bowl; set aside.
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Step 2
Mix Becel® Vegan margarine with sugars in large bowl. Mix in pumpkin puree and vanilla until blended. Gradually add in flour mixture; mix just until blended. Add 2 tsp. (10 mL) cinnamon and maple extract. Drop by tablespoonfuls on ungreased baking sheets, 2-in. (5 cm) apart.
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Step 3
Bake 8 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.
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Step 4
Once cooled, add 1-1/2 Tbsp. Ben & Jerry’s® Non-Dairy Frozen Dessert between two cookies. Repeat with remaining cookies and ice cream.
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Step 5
Store in freezer until ready to serve.
A slice of heaven for peanut butter lovers! Whip up this recipe for Chocolate Peanut Butter Ice Cream Slices and impress your whole crew.
Read More - RECIPE: Chocolate Peanut Butter Ice Cream Slices Read MoreToo simple to be this delicious! Grab your favorite cookies and pint and whip one up today.
Read More - How To Make Ben & Jerry's Ice Cream Sandwiches Read More