Yay! Thanksgiving is almost here! But if you are a vegan, gluten free, or, god forbid, both, you’re may feel kind of left out on this holiday of bread, gravy, stuffing, turkey, pie, and genocide.
So, here’s a very quick and easy recipe for a very tasty gluten free & vegan dessert that only takes 5-10 minutes to prepare. I hate to call it not-quite-homemade…. but that’s kind of what it is. If you have someone in your family with allergies, you could easily make this for them. It’s basically an ice-cream pie.
1 pint Coconut based vanilla “ice cream”
Peanut butter (Organic/natural)
GF vegan cookies - I used Glutino Chocolate Vanilla Creme sandwich cookies
Use a mini-loaf pan, or a ~6x9 pyrex or foil pan. Crush up about 7 cookies, and spread on the bottom of the pan. Spread peanut butter on top of the cookies (heat it up a little to make it slightly easier. However, this will take longer and you might have to put it in the freezer to set before adding the ice cream). Spread the “ice cream” on top of the peanut butter. You’re probably going to use the whole pint. Smooth it out, then put a thin layer of peanut butter on top of the ice cream, and cover it with pieces of cookie. Cover with foil and freeze until it’s time to eat it.
That’s it. Simple!
If you are allergic to peanut butter, almond butter or another nut butter will also work well. If neither work, just leave that bit out, or try sun butter. If there is a coconut issue, rice-based ice cream is a good bet.
This recipe could be adapted in many ways just by changing the type of ice cream or cookies. There is a vegan GF ice cream that is “carrot cake” flavor that is pretty darn good, which would probably go well with ginger snap type cookies (so would the “ginger snap” flavor coconut based ice cream that’s also out there). Also, chocolate ice cream would sub well into this recipe for vanilla.
Some other suggestions for GF and Vegan cookie brands: Lucy’s. Mary’s. Glutino.