I also have been dreaming of peppermint patties for some reason lately. I knew a regular peppermint patty would be impossible to recreate given my dietary restrictions. Instead, I opted to satisfy my craving with peppermint ice cream sandwiches which utilized some of my ice cream creation. The ice cream sandwiches were yummy and filled in quite nicely for a peppermint patty.
Mint-Cacao Bit (Hemp Milk) Ice Cream
(makes 2 servings)
2 cups unsweetened vanilla hemp milk
3 tsp. egg replacer mixed with 4 T. hemp milk
10-12 drops vanilla-flavored stevia
1 T. cacao bits
In a medium saucepan, whisk together the hemp milk and egg replacer. Add the stevia. Heat till mixture thickens like pudding. Stir constantly as the mixture thickens. Transfer mixture to a bowl and refrigerate until cold. Freeze mixture in your ice cream maker according to manufacturer's directions. Add the cacao bits towards the end the freezing process.
Peppermint Ice Cream Sandwiches
1/2 cup garbanzo bean flour
1/8 cup powdered stevia such as SweetLeaf
1/4 cup unsweetened cocoa powder or carob powder
1/2 tsp. baking powder
1/4 tsp. salt
1/8 cup canola oil
egg replacer for 4 eggs (use hemp milk in place of water)
1/2 tsp. peppermint extract (alcohol free)
Preheat oven to 400 degrees. Combine first five ingredients in a large bowl. Mix the egg replacer, canola oil and peppermint extract in a small bowl. Add the liquid mixture to the dry ingredients and stir to combine.
Spray a large cookie sheet with pan spray. Drop teaspoonsful of dough onto the baking sheet. You should get 12 small cookies. Bake 7-9 minutes. Transfer to a rack to cool.
To assemble ice cream sandwiches, soften the mint ice cream slightly. Spread ice cream between two cookies. Set sandwiches on a cookie sheet, uncovered, and freeze until firm. When hard, wrap each cookie individually in plastic wrap.