Red Velvet Ice cream Sandwiches (V)

It’s officially Summer and to kick off the first weekend I’ve made a frosty treat perfect for the warm temps and sunshine! No better way to cool off than with ice-cream, but not just ordinary ice-cream, I’ve placed it between two homemade graham crackers to make a decadent sandwiched delight…with a little twist of course. This twist that I speak of is in the form of red velvet because I just happen to have some emulsion sitting in the pantry waiting to be used, and also because everything tastes better flavored with red velvet…wouldn’t you agree?! Not to mention, the color! The red makes these frosty sandwiches a great dessert option for the upcoming 4th of July holiday and If you’re not convinced just yet, I’ve also made them vegan and free of soy.

Happy Summer!!

Vegan IC SW15 Red Velvet Ice Cream Sandwiches (V) | Posh Little Designs

Red Velvet Ice Cream Sandwiches (V)

 There aren’t many ways you can do ice-cream sandwiches wrong. The flavor of the cocoa in the less sweet graham crackers truly comes through which balances well with the sweetness of ice cream.

You can easily use dairy in this recipe if you prefer. Simply replace all vegan ingredients with butter/milk/ice-cream.

Ingredients/Supplies – Makes 12

1 Pint of your favorite vegan Ice-cream (I prefer Coconut Bliss)

24 Red Velvet Graham Crackers (see recipe below)

Red or Navy Bakers Twine

1 sheet of parchment paper

Small butter knife

Instructions

Remove your frozen vegan ice-cream from the freezer for about 5-10 minutes to give it some time to soften.

Take a heaping spoonful of ice-cream and sandwich it between two of the cooled Red Velvet Graham crackers.

Run a knife or similar with a smooth edge along the complete outside of the ice-cream sandwich to remove any excess.

Red Velvet Ice Cream Sandwiches (V) | Posh Little Designs

Red Velvet Ice Cream Sandwiches (V) | Posh Little Designs

Red Velvet Ice Cream Sandwiches (V) | Posh Little Designs

Red Velvet Ice Cream Sandwiches (V) | Posh Little Designs

Repeat these steps for all 12 sandwiches and promptly place back into the freezer before they melt!

Once ice-cream sandwiches are frozen you can wrap them in bakers twine and store them back in the freezer until ready to enjoy!

Vegan Red Velvet Graham Crackers

The recipe for these graham crackers is adapted from the brown-eyed baker. If you don’t have red velvet emulsion, the cocoa powder will give the graham crackers the rich red velvet taste, so I recommend adding a natural red food coloring until the desired shade of red is achieved.

1 1/4 cups flour

1 1/3 cups graham flour

1/4 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup of vegan butter or coconut spread (I used half and half)

2/3 cups dark brown sugar

1 tablespoon honey

2 tablespoons Red Velvet Emulsion (or natural red food coloring added until the desired color is achieved)

1 fork, for puncturing the tops of each cracker.

parchment paper.

A small mouth wine glass, or round cookie cutter.

Instructions

In the bowl of a stand mixer, combine vegan butter/coconut oil, brown sugar, honey and red velvet emulsion (or natural food coloring) and mix until light and incorporated.

In a separate bowl, mix together both flours, baking soda and salt.

Pour flour mix into the butter and sugar and mix on med high until dough forms. If your dough is a bit dry and isn’t forming together, it may need more moisture.

Note: If your dough comes out a bit dry, do not fear. Add a few drops of coconut milk, or dairy milk if you’re non-vegan until the dough comes together and forms in your stand mixer.

This would be the time to add coconut milk or milk of choice.

Once dough has formed, wrap it in saran and place it in the fridge for at least 1 hour.

Meanwhile, line 1 baking sheet with parchment paper.

Once dough has chilled, preheat oven to 350 degrees.

Lightly flour a cleaned work surface, and roll dough out to about an 1/8 of an inch thickness.

Using a 3 inch round cookie cutter, or small mouth wine glass, cut dough into circles and transfer onto lined baking sheet.

Place the circles of dough onto the baking sheet and puncture the tops of each cracker two times with the marks of a fork.

Bake in the oven for 7-10 minutes.

Remove, and allow to fully cool. Once they’ve cooled, these red velvety babes are ready for ice-cream!

Red Velvet Ice Cream Sandwiches (V) | Posh Little Designs

Make them in advance to enjoy for summer celebrations including the 4th of July! They freeze nicely and are a simple treat your guests will rave about.

Red Velvet Ice Cream Sandwiches (V) | Posh Little Designs

Other than just for snacking (which my daughter’s have loved) I’ve come up with one more way to enjoy these delightful graham crackers. Check back soon for that post, and have a fabulous first weekend of summer!

xo

This specific recipe for Vegan Red Velvet Ice cream Sandwiches was seen first on Posh Little Designs. All Rights Reserved. 2011-2014.

All Images are photographed and owned property of Posh Little Designs. All Rights Reserved 2014.

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8 thoughts on “Red Velvet Ice cream Sandwiches (V)

  1. Oh My Goodness Brandi Reid, those look so Amazing. You are so inventive and creative. you put so much love and thought in all your products. Nom Nom!

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