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    Home » Dessert

    Ice Cream Social: Cherry Bourbon Ice Cream Sandwiches | The Frosted Vegan

    Published: Jul 8, 2014 · Modified: Apr 21, 2022 by thekitchenprep · This post may contain affiliate links ·

    I'm kicking off the "social" part of my Ice Cream Social by introducing you to the first blogger who will be contributing to our frosty fête: Abby of The Frosted Vegan!

    Abby and I technically "met" through social media. I saw her name pop up on my Instagram from time to time and was intrigued by the fun title of her blog, so I followed her back and got pulled right in to her kitchen adventures. With a tag line like "Plant based desserts, done right", how could you not be curious?! Any girl who whips up things like Caramel Glazed Bananas Foster Donuts and Peanut Butter Dipped Chocolate Sorbet Popsicles should be a friend of mine.

    We finally got to meet in person at BlogHer Food Miami in May, and I'm so glad we did! It was while sitting with her and a group of other Midwestern bloggers that I decided that folks from the Midwest are some of the nicest people ever. {Abby is from Wisconsin.}

    Anyway, enough of my yappying... I'll let Abby's recipe do the rest of the talking. Make sure you follow Abby and check out all the vegan goodness on her blog!

    Facebook | Twitter | Pinterest | Instagram
    And don't forget to enter to win our Ice Cream Social prize pack, with goodies from our friends from Joy Cone & a  copy of the gorgeous cookbook, Ruby Violet's Ice Cream Dreams, from Hardie Grant!

    a Rafflecopter giveaway

    Hi all! I am so excited to be posting here on Dianna’s blog for The Kitchen Prep Ice Cream Social! Ice
    cream has long been a favorite in my house, from licking a cone clean during the summer at my favorite
    custard stand (pre-vegan days) to trying my hand at making ice cream at home in the recent months, it
    seems like I always have ice cream in the works or on the brain. A year or so I ago I finally splurged on
    an ice cream maker, envisioning weekends filled with homemade coconut milk ice cream and adding in
    fresh berries as the summer progressed. Unfortunately, I ended up dropping my ice cream maker and
    had to send it to the small kitchen appliance graveyard, ack! On the other hand, now I have extra room
    for more kitchen gadgets and have to find other ways to satisfy my homemade ice cream cravings.

    This brought me to discover blender ice cream! Especially with vegan ice creams, it can be hard to make
    sure everything is properly combined and smooth before freezing, particularly when an ice cream maker
    isn't in the process. Blending all the ingredients together eliminates the need to heat everything over
    a saucepan, let it cool, and all that jazz. I’m all for eliminating unnecessary steps and making recipes as
    simple as possible, so blender ice cream was perfect.

    The sandwich component of this treat just takes everything to the next level, combining fresh, plump
    cherries with fudgy sandwich pieces. I opted for more of a fudgy outside for the sandwiches, over a
    more traditional cookie route. I find that the cookie part of ice cream sandwiches can be a little dry and
    underwhelming, so the fudgier approach was the way to go for these! If you don’t have cashews on
    hand, this would probably work just as well with full fat coconut milk; just reduce down on some of the
    extra liquid to ensure that the base doesn't become too watery.

    Happy Ice Cream-ing! #TKPIceCreamSocial

    Cherry Bourbon Ice Cream Sandwiches 
    For the cookie/sandwich:
    ⅓ cup cocoa powder
    1 cup all purpose flour
    Pinch of salt
    ⅓ cup walnuts
    1⁄4-⅓ cup almond milk or other non dairy mlk
    1⁄4 cup granulated sugar
    For the ice cream:
    1 cup cashews, soaked for at least 3 hours and drained
    1⁄2 cup almond milk or other non-dairy milk
    1 banana, frozen
    1 tablespoon vanilla extract
    ⅓ cup maple syrup
    3⁄4 cup pitted cherries (frozen or fresh)
    3 ounces bourbon
    1 cup additional pitted cherries
    Pinch of xantham gum (optional)
    ⅓ cup cherry juice (optional)
    1. Line an 8x8 square pan with parchment paper. Set aside.
    2. To prepare the cookie: In the bowl of a food processor, combine all ingredients and pulse until loose
    dough is formed. If needed, add additional almond milk until mixture comes together. Press the
    dough into the parchment lined pan, ensuring the dough it evenly pressed throughout the bottom of
    the pan. Freeze for at least 4 hours, or until firm.
    3. To prepare the ice cream: In the bowl of a blender, combine all ingredients with the exception of the
    additional 1 cup of pitted cherries. Blend until mixture is smooth and creamy. If mixture is too thick
    or heavy for the blender, add a little almond milk until mixture can be blended. Pour mixture into a
    small cake pan or loaf pan. Stir in the extra 1 cup of cherries. Freeze until solid, but still scoopable,
    about 2-3 hours.
    4. To assemble the sandwiches: Remove the cookie and ice cream from the freezer. Take cookie
    mixture out of the lined pan and cut in half, so you are left with 2 equally sized sections. Place the
    parchment and one of the pieces of cookie back into the 8x8 pan. Scoop out the cherry ice cream
    and press into the cookie that is placed in the pan. If the ice cream is too solid, you may need to let
    it sit for a few extra minutes in order for it to become pliable enough to press into the cookie mixture.
    When the ice cream has been pressed into the mixture, place the other half of the cookie on top,
    pressing the piece firmly into place. You are essentially making one large ice cream sandwich to
    cut into smaller sandwiches. Freeze for 30 minutes, or until firm. Cut large sandwich into smaller
    pieces, as big or as small as you would like. Store sealed in the freezer for up to a week.
    Yields: 4- 6 sandwiches, depending on size

    « Ice Cream Social: Buttered Blueberry Waffle Ice Cream with Maple Caramel Swirl
    Ice Cream Social: Nutella-Swirled Vanilla Ice Cream with Reese's-Style Chunks | The Food Charlatan »

    Reader Interactions

    Comments

    1. Christine at Cook the Story says

      July 08, 2014 at 1:17 pm

      This looks flippin' fantastic!

      Reply
    2. Alice // Hip Foodie Mom says

      July 08, 2014 at 8:56 pm

      These Cherry Bourbon Ice Cream Sandwiches look so good!!! pinned!!!

      Reply
    3. Teri Smyth says

      July 08, 2014 at 10:10 pm

      So exciting to hear about using a blender to make ice cream.
      I'm sticking to making ice cream the old fashioned way, but you have definitely inspired me to make a recipe this week!

      Reply
    4. Allie BakingAMoment says

      July 09, 2014 at 2:07 am

      Mmm cherries and bourbon are so great together! Especially when sandwiched between chocolate cookies 😉 Love this!

      Reply
    5. Shaina Wizov says

      July 09, 2014 at 4:24 pm

      Cherries and bourbon?! I'm in. YUM!

      Reply
    6. dina says

      July 10, 2014 at 2:54 pm

      i love cherry ice cream. these look sooo good!

      Reply
    7. Katie says

      July 10, 2014 at 8:26 pm

      Drooool! These sounds spectacular!

      Reply

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    Hi! I'm Dianna. I used to think cooking had to be complicated to be good, so I never considered it "my thing." Now I know that's far from true, and my mission is to create & share easy, mouthwatering recipes - from weeknight dinners to simple bites for entertaining - that anyone can make! Join me in my South Florida kitchen and let's get cooking!

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