The Pizzelle is a pressed cookie that can be used in a variety of recipes. I have used them in a cannoli recipe, and I won an award for my designer Pizzelle Strawberry Shortcakes.
This recipe uses my award-winning 5 ingredient dairy-free pizzelle recipe paired with my own homemade VeVa (vegan-vanilla bean) coconut milk ice cream. I use my old-fashioned stove-top pizzelle press which gives the cookie a flower design.
- 2 eggs
- 6 tbsp sugar
- 1/4 c. olive oil
- 1 tsp. vanilla
- 1 c. unbleached flour
Pre-heat the pizzelle iron on the stovetop, low flame, flipping over at intervals.
Place the first 4 ingredients in a mixer on low until combined. Slowly add in the flour, mixing until thickened but thin enough to drop onto the pre-heated pizzelle iron.
Cook a little on each side, flipping it over until they are a light golden brown color. Place on a cooling rack.
VEVA COCONUT ICE CREAM
*Place a loaf pan and the mixer bowl in the freezer to chill overnight
- 1 cold can of unsweetened/first pressed coconut milk, (I used’ A Taste of Thai’)
- 1/2 c sugar
- seeds from 1/2 vanilla bean
*If you don’t have an ice cream maker, use the conventional mixer method. It is more time-consuming, but you will have the same delicious results.
Mix all the ingredients in the chilled mixer bowl and mix until it is frothy. Place in the loaf pan and freeze for 1 hour. Remove and whisk or use an immersion blender to incorporate air and re-freeze. Repeat these steps until completely frozen, approx. 3 more times.
20-30 minutes prior to serving, take the ice-cream out of the freezer to make it scoopable. Coconut milk tends to freeze very hard. Dress it up with chopped nuts, chocolate, sprinkles, or any way you like.