Vegan Cookie Dough Ice Cream Sandwiches
Vegan Cookie Dough Ice Cream Sandwiches are the ultimate treat for anyone who craves a deliciously sweet refreshment. Combining the whimsical flavors of cookie dough with smooth ice cream in a perfect sandwich, these goodies are sure to satisfy your sweet tooth. The vegan cookie dough is soft and chewy, packed with colorful rainbow sprinkles and chocolate chips, while the creamy vegan vanilla ice cream adds a luscious, cold contrast. Each bite delivers a delightful combination of textures and flavors that you won’t be able to resist.
Table of Contents
This recipe not only brings out those nostalgic childhood memories of enjoying ice cream sandwiches during hot summer days, but also provides an easy and fun way to indulge in a vegan version of this classic dessert. They’re ideal for parties, family gatherings, or just a simple night in. Plus, they’re incredibly easy to make, so why not treat yourself to a batch of these amazing Vegan Cookie Dough Ice Cream Sandwiches?
Why You’ll Love This Recipe
- Simple & Quick: With just a handful of ingredients and minimal effort, you can whip these up in no time.
- Irresistible Flavor: The balance of creamy ice cream and chewy cookie dough creates a mouthwatering taste experience.
- Eye-Catching Appeal: Colorful sprinkles make these sandwiches a feast for both the eyes and the taste buds!
- Flexible Serving: Perfect as a sweet snack, a fun dessert at a party, or even as a treat with your afternoon coffee.
- Diet-Friendly Options: Deliciously vegan, making it suitable for various dietary preferences.
Ingredients You’ll Need
- 1 cup vegan butter: Using a high-quality brand like Earth Balance gives the dough its rich texture and flavor.
- ¾ cup cane sugar: This classic sweetener adds a light sweetness that complements the cookie dough.
- ¼ cup light brown sugar: The molasses in brown sugar brings depth and moisture to the cookies.
- 2 flax eggs: Made from 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water, these act as a binding agent, just like eggs would in traditional recipes.
- 2 teaspoons vanilla bean paste (or extract): Adds a warm, rich vanilla flavor that enhances the cookie dough.
- 2 ½ cups all-purpose flour: Be sure to heat-treat the flour for safety, especially since this dough isn’t baked.
- ½ teaspoon salt: Balances the sweetness and enhances all the flavors.
- ¾ cup rainbow sprinkles: Brightens up the cookie dough and adds a festive touch. Reserve ¼ cup for decorating!
- ½ cup vegan chocolate chips: These melt perfectly and add gooey chocolate goodness to the treats.
- 1 pint vegan vanilla ice cream: A creamy filling that rounds out the sandwich—choose your favorite brand!
How to Make Vegan Cookie Dough Ice Cream Sandwiches
- Soften the Ice Cream: Before you begin, remove the ice cream from the freezer to soften. Prepare your flax eggs by mixing 2 tablespoons of ground flaxseed with 6 tablespoons of water; let it sit for about 5 minutes.
- Cream the Sugars and Butter: In a stand mixer, combine 1 cup of room temperature vegan butter with ¾ cup of cane sugar and ¼ cup of light brown sugar. Mix on medium speed until light and fluffy, roughly 2-3 minutes.
- Incorporate Flax Eggs: Add the prepared flax eggs and 2 teaspoons of vanilla bean paste (or extract) to the mixture and mix well until fully combined.
- Make the Cookie Dough: Gradually add in 2 ½ cups of heat-treated all-purpose flour and ½ teaspoon of salt, mixing until a thick dough forms.
- Add Sprinkles and Chocolate Chips: Gently fold in ½ cup of rainbow sprinkles and ½ cup of vegan chocolate chips using a spatula, being careful not to overmix.
- Prepare the Pan: Line an 8×8-inch pan with parchment paper, ensuring it hangs over the edges for easy removal later.
- Layer the Dough: Press half of the cookie dough evenly into the bottom of the prepared pan, creating a flat layer. Place another layer of parchment on top, then spread the remaining cookie dough on top, pressing gently to flatten. Remove the top layer of parchment paper and place the pan into the fridge or freezer to chill briefly.
- Add Ice Cream Layer: Scoop the softened vegan vanilla ice cream onto the bottom layer of cookie dough. Use a spatula to spread it evenly. Return the pan to the freezer and let the ice cream firm up for about 20-30 minutes.
- Seal the Sandwich: Once the ice cream is firm, take the pan out and carefully place the chilled cookie dough layer on top. Gently press it into the ice cream to seal.
- Freeze: Cover the pan securely with plastic wrap and place it back in the freezer for at least 2 hours, or overnight for best results.
- Cut and Serve: When you’re ready to serve, remove the pan from the freezer and use a knife to carefully slide along the edges to help release it. Trim the edges if desired for a cleaner look. Cut into 12-16 squares.
- Decorate: Finish by sprinkling the remaining ¼ cup of rainbow sprinkles over the top of the ice cream sandwiches before serving. Enjoy!
Storing & Reheating
Store any leftover Vegan Cookie Dough Ice Cream Sandwiches in an airtight container in the freezer for up to 3 months. If you plan to serve them later, keep them in the freezer wrapped in plastic wrap to prevent freezer burn. While you don’t need to reheat these, you can let them sit at room temperature for a few minutes to soften slightly for an easier bite.
Chef’s Helpful Tips
- Make sure to use room temperature vegan butter for easy mixing.
- Don’t skip heat-treating the flour—it ensures that there are no harmful bacteria.
- If the dough feels too soft to handle, refrigerate it for about 15-20 minutes before assembly.
- Experiment with different flavored vegan ice creams for variety!
- If you make these ahead for a gathering, they can be prepped the day before and served straight from the freezer.
There’s nothing quite as joyful as biting into a chilled Vegan Cookie Dough Ice Cream Sandwich. These treats are a delicious combination of flavors and textures that are sure to impress. The balance of soft cookie dough and creamy ice cream makes every bite delightful. Whether you enjoy them during a warm day or as a fun dessert for a special occasion, your friends and family will keep coming back for more.
Recipe FAQs
Can I use regular egg instead of flax eggs?
While flax eggs are a great vegan substitute, you can use 2 regular eggs if you are not adhering to a vegan diet. The texture may vary slightly, but it should still work well in this recipe.
What’s the difference between using regular flour and heat-treated flour?
Heat-treating flour involves heating it at a high temperature to kill any potential bacteria. Since this dough is not baked, using heat-treated flour makes it safe to eat raw.
Can I add other flavors or ingredients to the cookie dough?
Absolutely! Feel free to swap half of the chocolate chips for butterscotch chips, or even add crushed nuts or dried fruit for a twist.
How long can I store these ice cream sandwiches?
You can store the Vegan Cookie Dough Ice Cream Sandwiches in the freezer for up to 3 months. They’re perfect for making in advance and enjoying anytime you want a sweet treat!
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📖 Recipe Card
Vegan Cookie Dough Ice Cream Sandwiches
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 12 sandwiches 1x
- Category: Desserts & Appetizers
- Method: No-Bake
- Cuisine: Vegan
Description
These Vegan Cookie Dough Ice Cream Sandwiches combine fluffy dough, vibrant sprinkles, and creamy vanilla ice cream for a delightful treat. They’re easy to make and perfect for sharing with friends and family!
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 (heat treated)
- ½ teaspoon salt
- ¾ cup rainbow sprinkles (½ cup for dough, ¼ cup as topping)
- ½ cup vegan chocolate chips
- 1 pint vegan vanilla ice cream (about 2.5 cups)
Instructions
- Remove the ice cream from the freezer to soften and prepare the flax eggs by mixing ground flaxseed with water and letting it sit for 5 minutes.
- In a standing mixer, cream together vegan butter, cane sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
- Mix in the flax eggs and vanilla bean paste until combined.
- Add the all-purpose flour and salt, mixing until a thick cookie dough forms.
- Fold in the vegan chocolate chips and ½ cup of rainbow sprinkles with a spatula.
Notes
Ensure the all-purpose flour is heat treated before using to eliminate any potential bacteria.
Feel free to adjust the amount of sprinkles based on your preference.
For extra flavor, try adding a pinch of cinnamon to the cookie dough.
Nutrition
- Serving Size: 1 sandwich
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
