Vegan Lavender Ice Cream & Lemon Cookie Sandwiches

lavendericecream

Lavender and lemon go together so beautifully, if you’ve never had it before, this recipe is a great way to try it!

I started by making some vegan lavender ice cream.

 

Lavender Ice Cream: (Adapted the recipe from Veganomicon)

1/2 cup cream of coconut milk (the solid stuff that separates at the top of the can)

1 cup almond milk

1/4 cup agave

1/4 cup sugar (or try doing all agave)

6 ounces silken tofu

1 tablespoon vanilla extract

Lavender essential oil (MUST BE THERAPEUTIC GRADE!) I got mine from Edens Garden. This is to taste, I put about 4 drops in, but I’d start with 2, taste, and adjust. You can DEFINITELY over do it with lavender and you don’t want to!

Blend until COMPLETELY smooth, cool in the fridge for an hour or so and pour into ice cream maker. Once done, stick in the freezer for a few hours to completely freeze. You don’t want it to be hard, but you don’t want it to melt! …..which happened to me because I was impatient!

 

Vegan Lemon Sugar Cookies: (Recipe adapted from VeganShelley)

3 tablespoons silken tofu mashed with a fork, or pureed in processor or blender (I used some of what was left over from the ice cream)
1/2 cup vegan margarine
1 teaspoon vanilla
2 teaspoon lemon zest
5+ drops of lemon essential oil (again–must be therapeutic grade!)
1/2 cup sugar
1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
Cream margarine and sugar for about 5 minutes until fluffy. Add mashed tofu, lemon zest, lemon oil and vanilla and mix until thoroughly incorporated. Mix the flour, baking powder and salt and add to the mixture. I use a large ice cream scoop (about 1/4 cup) and flattened them out to about 1/4-1/2 inch thick. They don’t rise much so get them to the size you want. Lay them out on either a greased or parchment paper lined cookie sheet.  Bake 10 mins in 350 degree oven. Let cool COMPLETELY.
Once both are made and cooled, sandwich the ice cream between the cookies and eat!!!
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