Vegan Chocolate Ice Cream Sandwiches with Salted Caramel between two homemade brownie cookies for the ultimate ice cream sandwich treat.
Begin by rolling out the ice cream. Line a baking sheet with parchment paper. Empty the slightly thawed ice cream onto the baking sheet and cover with another piece of parchment paper. Roll ice cream between papers until it about 1 inch thick, squaring the sides it as you roll.
Place ice cream in the freezer and let harden completely. About 2 hours.
As the ice cream hardens, make the brownie cookies. Preheat the oven to 350F. Line a baking sheet with parchment paper and set aside.
In a bowl combine flour, cocoa powder, baking powder, and salt. In another bowl whisk together melted chocolate and canola oil. Once combined add sugar, apple sauce, water, and vanilla extract and mix together. Add the dry ingredients to the wet and stir until combined.
Place dough on the parchment-lined baking sheet and roll out to between ¼" and ⅛" inch thick. Using a round cookie cutter, cut out cookies. You should get 12-16 cookie depending on the size of the cookie cutter and the thickness of the dough.
Bake for 8-10 minutes. They should be soft and slightly under-baked. Let the cookies cool for about five minutes then stick in freezer for about 1 hour.
To assemble the ice cream sandwiches - Remove the frozen cookies and ice cream from the freezer. Using the same cookie cutter, cut 6-8 ice cream centers. Sandwich between two chocolate cookies and serve immediately or return to the freezer for later enjoyment.