Vegan Cookie Dough Ice Cream Sandwiches
Vegan Cookie Dough Ice Cream Sandwiches are not just a simple dessert; they are a joyful experience that brings together the rich, indulgent flavor of cookie dough and the creamy, cool goodness of ice cream. The contrast between the chewy texture of the cookie dough and the silky smoothness of the ice cream creates a delightful harmony, making each bite an absolute treat. This recipe is perfect for warm summer days or any occasion when you crave a satisfying dessert that’s also surprisingly easy to make. Plus, these sweet sandwiches showcase the fun of baking with a cheerful burst of rainbow sprinkles!
Table of Contents
I first stumbled upon the idea of cookie dough ice cream sandwiches during a hot summer afternoon. With nothing but time to spare and a craving for something indulgent, I threw together a batch of homemade vegan cookie dough and creamy vanilla ice cream. Little did I know, that simple decision would lead to a dessert that brings smiles to faces of all ages. The fun part? You can whip these up in advance and pull them out for impromptu gatherings, kids’ parties, or dessert cravings. I promise, once you try these Vegan Cookie Dough Ice Cream Sandwiches, they’ll become a staple in your dessert repertoire!
Why You’ll Love This Recipe
- Simple & Quick: This recipe comes together in a little over an hour, plus chilling time.
- Irresistible Flavor: The combination of rich cookie dough, creamy ice cream, and colorful sprinkles will have everyone coming back for more.
- Eye-Catching Appeal: Bright and colorful, these sandwiches are not just delicious but also stunning on a dessert table.
- Flexible Serving: Perfect for snacks, celebrations, or just to satisfy that sweet tooth!
- Diet-Friendly Options: Completely vegan and adaptable for gluten-free needs – just swap out the all-purpose flour!
Ingredients You’ll Need
- 1 cup vegan butter: Use room temperature vegan butter (I prefer Earth Balance) for the right creamy texture. If you don’t have vegan butter, coconut oil is a decent alternative, but it may change the flavor slightly.
- ¾ cup cane sugar: This sweetener keeps the dough light and contributes to that delightful chewy consistency.
- ¼ cup light brown sugar: Adds moisture and a subtle caramel flavor that enhances the cookie dough.
- 2 flax eggs: Made by combining 2 tablespoons ground flaxseed with 6 tablespoons water, these act as a binder. A typical egg replacement for vegan baking!
- 2 teaspoons vanilla bean paste or extract: For that irresistible vanilla flavor; I recommend vanilla bean paste for an authentic touch.
- 2 ½ cups all-purpose flour (heat-treated): Make sure to heat treat your flour by baking it in the oven at 350°F for 5-10 minutes to kill any bacteria since it won’t be cooked.
- ½ teaspoon salt: Balances out the sweetness of the sugars beautifully.
- ¾ cup rainbow sprinkles: ½ cup for the dough and ¼ cup for topping — these fun flecks of color are what make it funfetti, after all!
- ½ cup vegan chocolate chips: They add bursts of chocolatey goodness throughout the dough. Enjoy semi-sweet or dark chocolate varieties for an extra rich flavor.
- 1 pint vegan vanilla ice cream: About 2.5 cups of your favorite brand will do. A creamy, non-dairy option makes this sandwich superb.
How to Make Vegan Cookie Dough Ice Cream Sandwiches
- Soften Ice Cream: Begin by taking the pint of vegan vanilla ice cream out of the freezer to soften. This will make spreading it later much easier. Don’t forget to prepare your flax eggs by mixing 2 tablespoons of ground flaxseed with 6 tablespoons of water and letting it sit for about 5 minutes to thicken.
- Cream the Butter and Sugars: In a standing mixer, combine 1 cup of vegan butter, ¾ cup of cane sugar, and ¼ cup of light brown sugar. Beat on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add Flax Eggs and Vanilla: Mix in the flax eggs and 2 teaspoons of vanilla bean paste or extract until well incorporated.
- Combine Dry Ingredients: Gradually add in 2 ½ cups of heat-treated all-purpose flour and ½ teaspoon of salt. Mix until you have a thick cookie dough; don’t overbeat!
- Fold in Sprinkles and Chips: Gently fold in ¾ 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, ensuring the paper hangs over the edges so you can easily lift the sandwiches out later.
- Layer the Cookie Dough: Press half of the cookie dough into the lined pan, ensuring it’s as flat as possible. Place another layer of parchment paper on top and spread the remaining cookie dough over it before removing that top layer. Chill this in the fridge or freezer for about 15 minutes.
- Spread the Ice Cream: Once the cookie dough is chilled, scoop the softened ice cream onto the bottom layer of dough. Use a spatula to spread the ice cream evenly, then return this to the freezer for 20-30 minutes, letting the ice cream firm back up.
- Top with Second Layer: Once firm, carefully place that second square of cookie dough on top of the ice cream. Gently press down to seal them together.
- Freeze Again: Cover the pan with plastic wrap and freeze for at least 2 hours. For best results, let them chill overnight.
- Slice & Serve: When ready to serve, lift the cookies from the pan using the parchment paper. Trim the edges if desired for a cleaner appearance and slice into 12-16 squares.
- Finish with Sprinkles: Sprinkle the remaining ¼ cup of rainbow sprinkles on top of each ice cream sandwich.
Storing & Reheating
Store any leftovers in an airtight container in the freezer for up to 3 months. Make sure to wrap individual sandwiches in plastic wrap for easy access. To enjoy, simply let them sit at room temperature for a few minutes to soften slightly before indulging in that cookie-doughy goodness!
Chef’s Helpful Tips
- Be careful not to overmix the dough once you add the flour to avoid tough cookies.
- Ensure that your butter is at room temperature for easier creaming; this makes such a difference in texture!
- If the cookie dough seems too soft, chill it for another few minutes before layering it in the pan.
- Go wild with decorations! Feel free to customize the sprinkles or chips for seasonal treats.
- These sandwiches also work beautifully with other flavors of ice cream, so don’t hesitate to mix it up!
Delighting in these Vegan Cookie Dough Ice Cream Sandwiches is the perfect way to indulge your sweet tooth while embracing a plant-based lifestyle. Each bite bursts with flavor, and the colorful sprinkles are sure to bring a smile, making them a joy to share or savor alone. I encourage you to try this delightful recipe, perhaps even adding your personal twist, whether that’s with different add-ins or swapping ice cream flavors. Don’t forget to enjoy each moment of creating and, more importantly, devouring these little treasures.
Recipe FAQs
Can I make these gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free blend, but ensure it’s one that measures cup-for-cup.
How do I store leftover ice cream sandwiches?
Wrap each sandwich individually in plastic wrap and store them in an airtight container in the freezer. They can last up to three months.
Can I use frozen cookie dough?
While fresh cookie dough works best for this recipe, you can certainly use store-bought vegan cookie dough if you’re short on time. Just ensure it’s thawed properly before use!
What’s the best way to soften the ice cream?
Let the ice cream sit at room temperature for approximately 10 minutes. This makes spreading much easier, ensuring you get even layers!
PrintMore Desserts & Appetizers Recipes
- Easy Peach Cobbler (Gluten-Free, Naturally Sweetened)
- Chocolate Zucchini Muffins
- Strawberry Cheesecake Cookies
- Mom’s Dandelion Jelly (Spring Foraging)
- Chickpea Salad
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Vegan Cookie Dough Ice Cream Sandwiches
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Desserts & Appetizers
- Method: Chilled
- Cuisine: Vegan
Description
These Vegan Cookie Dough Ice Cream Sandwiches blend rich flavors of vegan butter and sprinkles with creamy vanilla ice cream, creating an irresistible treat that’s simple to prepare and perfect for dessert lovers. Enjoy the delightful combination of chewy cookie texture and cold ice cream in every bite!
Ingredients
- 1 cup vegan butter, room temperature
- ¾ cup cane sugar
- ¼ cup light brown sugar
- 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, left to sit 5 minutes)
- 2 teaspoons vanilla bean paste or extract
- 2 ½ cups 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
- Soften the ice cream by removing it from the freezer. Prepare the flax eggs by mixing ground flaxseed with water and letting it sit for 5 minutes.
- In a standing mixer, cream together the vegan butter, cane sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
- Mix in the prepared flax eggs and vanilla bean paste until fully combined.
- Gradually add the heat-treated all-purpose flour and salt, mixing until a thick dough forms.
- Fold in the vegan chocolate chips and ½ cup of rainbow sprinkles using a spatula.
Notes
Use heat-treated flour for safety when consuming raw dough.
Feel free to substitute sprinkles with chocolate chips or nuts for variations in flavor and texture.
Make sure the ice cream is softened, not melted, to achieve the best sandwich consistency.
Nutrition
- Serving Size: 1 sandwich
- Calories: 360
- Sugar: 25g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
