Choc-Mint Ice Cream Sandwiches

Difficulty: Easy

The most memorable thing I “cooked” in high school were ice cream sandwiches. The thing that made it memorable? It was totally banging and delicious. I constantly attempt to recreate things I used to make when I wasn’t vegan and magically transport them into the vegan realm. The advent of vegan condensed soy milk opened up many culinary doors (and windows) allowing these childhood recreations to emerge bigger and better than before. Feast your eyes…

Ingredients

• 1 packet of Arnott’s Nice biscuits (yep, vegan!)
• 2 cartons of Soyatoo Whipping Cream
• 1 can of Soymilke Soy Condensed Milk
• 1 tablespoon of peppermint essence (more or less depending on your desired strength)
• 1/2 a block of Whittaker’s Dark Chocolate, finely chopped
• 1 drop of green food colouring

Method

1. Line a freezer-safe, rectangular dish with baking paper.
2. Lay 9 Nice biscuits on the bottom of the dish, sugary side down.
3. In a large bowl, combine cream and soy condensed milk until well mixed.
4. Add peppermint essence and food colouring, mix well.
5. Fold in the chocolate until well distributed
6. Pour mixture on top of the biscuits and even out with a spatula.
7. Lay the remaining 9 Nice biscuits on top, sugary side up.
8. Place in the freezer until set (around 4 hours should do the trick).
9. Once set, remove from freezer and cut carefully, using the biscuits as a guide.
10. Serve immediately and prepare to be praised!