Vegan Cookie Dough Ice Cream Sandwiches
Vegan Cookie Dough Ice Cream Sandwiches are the ultimate feel-good dessert, blending the delightful texture of cookie dough with the creamy, dreamy essence of ice cream. These sandwiches are a playful take on a classic indulgence that everyone loves, perfect for warm summer afternoons or when you simply crave something sweet. The best part? They’re entirely plant-based, making them a guilt-free treat for both vegans and non-vegans alike.
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What sets these ice cream sandwiches apart is the homemade funfetti cookie dough bursting with colorful sprinkles and rich vegan chocolate chips. They capture that nostalgic flavor of childhood desserts but are made with wholesome ingredients. This lovely recipe ticks all the boxes—easy to prepare, visually appealing, and satisfying to the core. You’ll want to keep this treat in your freezer all summer! So grab your apron and let’s get baking these Vegan Cookie Dough Ice Cream Sandwiches that are sure to impress family and friends.
Why You’ll Love This Recipe
- Simple & Quick: You can whip up these cookies and ice cream sandwiches in under 30 minutes, no advanced baking skills required.
- Irresistible Flavor: Each bite delivers a soft, chewy cookie loaded with sprinkles and melting ice cream—pure bliss!
- Eye-Catching Appeal: The vibrant rainbow sprinkles make these sandwiches a treat to look at, perfect for parties.
- Flexible Serving: Whether it’s a midday snack or a fun dessert at your next get-together, these ice cream sandwiches fit any occasion.
- Diet-Friendly Options: They’re completely vegan, so you can indulge without worrying about dairy or animal products.
Ingredients You’ll Need
- 1 cup vegan butter: This is essential for that deliciously creamy texture. I recommend using Earth Balance, but any vegan butter will work.
- ¾ cup cane sugar: This adds sweetness and texture; you can substitute with coconut sugar for a less refined option.
- ¼ cup light brown sugar: Brown sugar gives a soft chewiness to the cookies. Make sure it’s packed well for the best results.
- 2 flax eggs: Made by mixing 2 tablespoons of ground flaxseed with 6 tablespoons of water and letting it sit, these bind the ingredients together.
- 2 teaspoons vanilla bean paste or extract: A splash of vanilla elevates the flavors beautifully—use paste for a more intense vanilla flavor.
- 2 ½ cups all-purpose flour: Make sure to heat-treat your flour to eliminate any bacteria, especially since we’re eating the dough raw!
- ½ teaspoon salt: Just a pinch enhances the sweetness and flavor of the cookies.
- ¾ cup rainbow sprinkles: Use ½ cup in the dough and reserve ¼ cup for topping. They add color and joy to each bite!
- ½ cup vegan chocolate chips: Choose your favorite brand—dark chocolate chips add a nice contrast to the sweetness.
How to Make Vegan Cookie Dough Ice Cream Sandwiches
- Soften the Ice Cream: Before starting on the cookie dough, remove the vegan vanilla ice cream from the freezer to soften.
- Prepare the Flax Eggs: In a small bowl, mix 2 tablespoons of ground flaxseed with 6 tablespoons of water and let it sit for about 5 minutes until it’s thick and gel-like.
- Cream the Butter and Sugars: In a standing mixer, combine 1 cup of vegan butter with ¾ cup of cane sugar and ¼ cup of light brown sugar. Beat on medium speed until light and fluffy—about 2-3 minutes.
- Mix in Flax Eggs and Vanilla: Add the prepared flax eggs and 2 teaspoons of vanilla bean paste (or extract) to the butter mixture. Mix until well combined.
- Add Flour and Salt: Gradually incorporate the 2 ½ cups of heat-treated all-purpose flour and ½ teaspoon of salt into the mixture, mixing until a thick cookie dough forms.
- Fold in Sprinkles and Chocolate Chips: Gently fold in ½ cup of rainbow sprinkles and ½ cup of vegan chocolate chips using a spatula.
- Prepare the Pan: Line an 8×8 inch pan with parchment paper, allowing it to hang over the sides for easy removal later.
- Press in the Cookie Dough: Take half of the cookie dough and evenly press it into the bottom of the pan. Cover with another layer of parchment paper and pat down the remaining cookie dough on top.
- Chill the Layers: Remove the top parchment layer and place the pan in the fridge or freezer while you prepare the ice cream.
- Add Ice Cream: Once the dough is chilled, scoop the softened vegan vanilla ice cream onto the bottom layer of cookie dough. Use a spatula to spread it out evenly.
- Freeze Until Firm: Return the ice cream layer to the freezer for about 20-30 minutes, or until the ice cream hardens again.
- Final Layer of Cookie Dough: Retrieve the top layer of cookie dough from the fridge. Gently press it down over the ice cream layer to seal the sandwich.
- Wrap and Freeze: Cover the pan with plastic wrap and freeze for at least 2 hours, or leave it overnight for easier slicing.
- Slice and Serve: When ready, remove the tray from the freezer, gently glide a knife along the edges, and trim the outer slices if desired for a cleaner look. Cut into 12-16 squares.
- Add More Sprinkles: Sprinkle the reserved ¼ cup of rainbow sprinkles over the top of the squares for that extra pop of color. Serve and enjoy!
Storing & Reheating
Store your Vegan Cookie Dough Ice Cream Sandwiches in an airtight container in the freezer for up to three months. If you prefer to keep them at room temperature, consume them within a day for the best texture. For a refreshing treat, simply take one out and let it thaw for a few minutes before enjoying. Avoid leaving them out too long to maintain the perfect ice cream texture!
Chef’s Helpful Tips
- Remember to heat-treat your flour! Spread it on a baking sheet and bake at 350°F for five minutes to eliminate any potential bacteria.
- Ensure your vegan butter is at room temperature—this helps in creating a perfectly smooth and fluffy dough.
- If your dough feels too soft, chill it for about 15 minutes in the fridge to make it easier to handle.
- For a more gourmet touch, experiment with different extract flavors like almond or coconut in the cookie dough.
- These sandwiches can also be made ahead of time, making them ideal for parties or spontaneous gatherings.
Vegan Cookie Dough Ice Cream Sandwiches truly are a delightful treat that beckons you to take a bite. The combination of soft, chewy cookie dough and luscious ice cream is simply irresistible. Adding in those colorful sprinkles makes them visually spectacular, perfect for any occasion—from a casual family movie night to a chic summer bash. Experiment with your variations and find your favorite combo. Happy baking!
Recipe FAQs
Can I make these gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. This will keep the texture soft and delicious while accommodating gluten-free diets.
How long can I store these ice cream sandwiches?
You can store Vegan Cookie Dough Ice Cream Sandwiches in the freezer for up to three months. Just ensure they’re wrapped securely in plastic wrap or in an airtight container to prevent freezer burn.
Can I use different flavored ice cream?
Yes! Feel free to get creative with flavors. Chocolate, strawberry, or even cookie dough ice cream could be delicious alternatives to the vanilla base. Just ensure it’s vegan if you’re sticking to the theme!
What if I don’t have flaxseed for the eggs?
If you don’t have flaxseed, use chia seeds as a substitute in the same ratio, or you can use commercial egg replacers. Just ensure that whatever substitute you pick also aligns with your dietary preferences.
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📖 Recipe Card
Vegan Cookie Dough Ice Cream Sandwiches
- Prep Time: 30 minutes
- Cook Time: 1 minute
- Total Time: 31 minutes
- Yield: 12 servings 1x
- Category: Desserts & Appetizers
- Method: No-bake
- Cuisine: Vegan
Description
These Vegan Cookie Dough Ice Cream Sandwiches are a delightful treat, combining creamy vegan ice cream with sweet cookie dough. Perfect for dessert lovers, they are simple to prepare with key ingredients like vegan butter, sugars, and rainbow sprinkles.
Ingredients
- 1 cup vegan butter
- ¾ cup cane sugar
- ¼ cup light brown sugar
- 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water)
- 2 teaspoon vanilla bean paste or extract
- 2 ½ cup all-purpose flour
- ½ teaspoon salt
- ¾ cup rainbow sprinkles
- ½ cup vegan chocolate chips
- 1 pint vegan vanilla ice cream
Instructions
- Begin by taking the vegan ice cream out of the freezer to soften and prepare the flax eggs by mixing the ingredients and letting them sit for 5 minutes.
- In a standing mixer, cream together vegan butter, cane sugar, and light brown sugar until fluffy for about 2-3 minutes.
- Incorporate the flax eggs and vanilla bean paste into the mixture and blend until combined.
- Gradually add the all-purpose flour and salt, mixing until a thick cookie dough forms.
- Finally, fold in the vegan chocolate chips and ½ cup of rainbow sprinkles using a spatula.
Notes
Ensure that the all-purpose flour is heat-treated for safe consumption raw.
Feel free to substitute with your favorite vegan ice cream flavor.
These sandwiches can be frozen for a later treat!
Nutrition
- Serving Size: 1 sandwich
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
