Description
These vegan ice cream sandwiches combine soft, chewy cookies with creamy, dairy-free ice cream to create a nostalgic, plant-based dessert that’s perfect for summer or anytime you crave a sweet treat.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut oil or vegan butter, softened
- 1/2 cup brown sugar
- 1/4 cup cane sugar
- 2 tbsp plant-based milk (almond, soy, or oat)
- 1 tsp vanilla extract
- 1/2 cup vegan chocolate chips (optional)
- 1 dairy-free ice cream (such as coconut, almond, or cashew-based)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the all-purpose flour, baking soda, and salt.
- In another bowl, cream the coconut oil or vegan butter with brown sugar, cane sugar, plant-based milk, and vanilla extract until smooth.
- Gradually mix the dry ingredients into the wet ingredients until a dough forms.
- Fold in vegan chocolate chips if using.
- Scoop dough onto the prepared baking sheet and flatten slightly with your fingers or a spoon.
- Bake for 10–12 minutes, or until the edges are golden brown.
- Allow cookies to cool completely on a wire rack.
- Once cookies are cool and ice cream is slightly softened, scoop ice cream onto the flat side of one cookie and top with another cookie to form a sandwich.
- Place assembled sandwiches on a tray and freeze for at least 1 hour to set.
- Let sit at room temperature for 2–5 minutes before serving for best texture.
Notes
For gluten-free, substitute a gluten-free all-purpose flour blend.Mix and match cookie and ice cream flavors for variety.Roll sandwich edges in nuts, sprinkles, or mini chocolate chips for added flair.Store wrapped in parchment or airtight container in freezer for up to 2 weeks.Do not microwave or reheat—let thaw briefly at room temp instead.
Nutrition
- Serving Size: 1 sandwich
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
