Blueberry Cracker Mango Ice cream-wich, Cookie Dough Ice Cream, Review

5 from 1 vote

Jul 24, 2012, Updated Aug 24, 2018

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Who doesn’t love an ice cream sandwich? Mango ice cream sandwiched between blueberry cracker. This is a delicious vegan sweet treat Jump to Recipe

So it is somewhat Summer in Seattle(Yeah, this week the weather went cold on us again), but hey most days are warm enough for me to scarf down some pints of deliciousness. The flavors we have been getting in bulk are Cookie dough, Cookies and cream and some passionate mango. What I need to pick up next is the chocolate brownie and german chocolate. mm mmmm. And you thought vegan ice creams were boring!

So Delicious sent me a couple to sample, in hopes that summer might stay longer if it saw some Ice creams.

Cookie dough – holy iwantthiseverydayoftheweek! (And yes, this is Glutenfree too! See those pretty dark chocolate flakes in the first picture. yum)

Passionate mango – i’d love a more sweeter mango flavor, but this works great too.

Mocha almond fudge – same as cookie dough… I can live on this.

Cherry amaretto – I think the cherry is growing on me.

Other flavors I have tried Vanilla, Chocolate, Butter Pecan, Cookies and Cream(A must), Mint Chip, and some mini bars. an earlier review here.

Pictured Passionate Mango with a real juicy mango.

Disclaimer: So Delicious sent me the ice cream samples and the coupons. The opinions on this post are my own.

And the No sugar added Fudge bars. These were quite a revelation. So fudgy and melt in your mouth. There is a somewhat aftertaste though, which I think might be the Erythritol or other extracts.

Pictured no sugar added Coconut milk fudge bar.

I made these Blueberry crackers with just 2 ingredients. Blueberries and Oats. They are like fruit leather crackers, which you can crumble and add to the ice creams, use as spoons 🙂 or use to make sammishes.

Sammish with Passionate Mango

Easy Blueberry Crackers Recipe

5 from 1 vote

By: Vegan Richa

Prep: 10

Cook: 45

Total: 55

Servings: servings

Course: Snack

Cuisine: American, Vegan

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Gluten, nut, oil, dairy, egg free

Ingredients

▢ 3/4 cup blueberry puree, I used fresh
▢ 1/4 cup Oat flour
▢ 2 Tablespoon raw sugar or equivalent sweetener, or more for sweeter
▢ a generous pinch of sea salt
▢ a generous pinch of spice of choice, I used cinnamon

Instructions

Puree the blueberries into as smooth as possible. I had 3/4 cup blueberry puree, from a bit more than a cup of Blueberries.
Add Oat flour, sugar, salt, spice and whisk well for a minute.
Pour the mixture over parchment lined baking sheet and spread into a thin layer using a spatula. A bit thicker on the sides to avoid burning.
Bake at 325 degrees F for 45 minutes to an hour until just about crisp.(It will continue to crisp up while cooling).
Turn around twice in between for even baking.
Use pizza cutter when still warm to make cuts.
The central part might feel like fruit leather if the batter layer was thick. With a thin and even spread, they come out crisp.
Cool completely, break into pieces and store in an airtight container.