Vegan Cookie Dough Ice Cream Sandwiches
Vegan Cookie Dough Ice Cream Sandwiches are a delightful mix of soft, chewy cookie dough and creamy vanilla ice cream, resulting in a treat that is as whimsical as it is delicious. Picture this: it’s a warm afternoon, and a craving strikes. What do you do when it’s too hot for a steaming brownie, but you still want something sweet? That’s where these sandwiches come in! There’s something truly special about the combination of soft-baked cookie dough and rich, cold ice cream—it’s like a celebration of flavor and texture with every bite.
Table of Contents
When I first crafted this recipe, I knew I wanted to create something that would appease my sweet tooth while sticking to a plant-based lifestyle. This recipe is not only simple but also incredibly fun to make with friends or family. The vibrant rainbow sprinkles add a playful touch, making these sandwiches perfect for parties, gatherings, or just a cozy night in. So let’s roll up our sleeves and create something truly joyful together—you’re going to love this recipe for Vegan Cookie Dough Ice Cream Sandwiches!
Why You’ll Love This Recipe
- Simple & Quick: Ready in a little over 30 minutes, plus freezing time.
- Irresistible Flavor: The combo of soft cookie dough and creamy vanilla ice cream is a guaranteed crowd-pleaser.
- Eye-Catching Appeal: Colorful sprinkles make these sandwiches a perfect visual treat.
- Flexible Serving: Great for snacks, desserts, or special occasions.
- Diet-Friendly Options: This recipe is 100% vegan and dairy-free without sacrificing taste.
Ingredients You’ll Need
- 1 cup vegan butter – Use a brand like Earth Balance for the best flavor. It creates a rich, buttery base that’s essential for the cookie dough.
- ¾ cup cane sugar – This adds sweetness. If you’re looking for a lower glycemic index, consider coconut sugar as a substitute.
- ¼ cup light brown sugar – Brown sugar brings moisture and a hint of caramel flavor. You can use dark brown sugar for a richer taste.
- 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes) – Flax eggs are great for binding ingredients together in vegan baking.
- 2 teaspoons vanilla bean paste or extract – This gives your cookies a lovely vanilla flavor. Bean paste has tiny specks of vanilla seeds for visual appeal!
- 2 ½ cups all-purpose flour (heat-treated) – Make sure to heat treat the flour to kill any bacteria. You can easily do this in the microwave.
- ½ teaspoon salt – A little salt enhances sweetness and balances flavor.
- ¾ cup rainbow sprinkles – Fun and festive! Consider using natural sprinkles for a cleaner option.
- ½ cup vegan chocolate chips – A must for that classic cookie dough experience! Look for allergen-friendly brands for the most choices.
- 1 pint vegan vanilla ice cream (about 2.5 cups) – You can choose your favorite brand or make your own.
How to Make Vegan Cookie Dough Ice Cream Sandwiches
- Soften the Ice Cream: Before you begin making the cookie dough, take the pint of vegan vanilla ice cream out of the freezer to soften a bit. This will make spreading it over the cookie dough much easier.
- Prepare the Flax Eggs: In a small bowl, mix 2 tablespoons of ground flaxseed with 6 tablespoons of water. Let this sit for about 5 minutes until it thickens up and forms a gel-like consistency.
- Cream the Butters and Sugars: In a stand mixer, cream together the 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, approximately 2-3 minutes.
- Incorporate Flax and Vanilla: Add in the prepared flax eggs along with the 2 teaspoons of vanilla bean paste. Mix until everything combines well.
- Add Flour and Salt: Gradually mix in the heat-treated all-purpose flour and ½ teaspoon of salt, transforming the mixture into a thick cookie dough.
- Fold in the Fun: Gently fold in the ½ cup of vegan chocolate chips and ½ cup of rainbow sprinkles using a spatula until evenly distributed.
- Prepare the Pan: Line an 8-inch square pan with parchment paper, allowing the paper to hang over the sides for easy removal later.
- Layer the Cookie Dough: Spread half of the cookie dough evenly in the bottom of the pan, then lay another piece of parchment paper over the top. Use your hands or a spatula to press the remaining cookie dough to form a second layer. Refrigerate or freeze this layered dough until ready.
- Add the Ice Cream: Once the ice cream is soft enough to spread, scoop it onto the first layer of cookie dough. Use a spatula to spread it evenly.
- Final Assembly: Retrieve the chilled cookie dough layer and carefully place it on top of the ice cream, gently pressing down to seal the layers together.
- Freeze Until Firm: Cover the pan with plastic wrap and freeze for at least 2 hours or overnight if possible.
- Slice the Treats: When ready to serve, remove the pan from the freezer, lightly glide a knife along the edges to loosen the dessert, and trim any uneven edges for a cleaner cut.
- Sprinkle & Serve: Cut into 12-16 squares, and top with the remaining ¼ cup of rainbow sprinkles before serving. Enjoy every creamy, chewy, colorful bite!
Storing & Reheating
Vegan Cookie Dough Ice Cream Sandwiches should ideally be stored in the freezer. Keep them in an airtight container or wrap them individually in plastic wrap to preserve freshness and prevent freezer burn. They can last up to 3 months frozen, but you’ll likely devour them well before then! Reheating isn’t necessary, as they shine in their frozen state, but if they soften too much, pop them back in the freezer for a while to regain that delightful texture.
Chef’s Helpful Tips
- Don’t Rush the Flax Eggs: Allowing the flax eggs to sit for the recommended time is essential for proper binding.
- Heat-Treat Flour: This is a crucial step! Microwave the flour on high for 1 minute to neutralize any potential bacteria.
- Chill the Layers: Chilling the cookie dough after layering helps maintain structure when it’s time to slice.
- Mix Sprinkles Sparingly: When folding sprinkles into the dough, do it gently to prevent color bleeding.
- Experiment with Flavors: Try different flavors of vegan ice cream or substitute chocolate chips with nuts or dried fruits for a twist.
No matter how you slice it, Vegan Cookie Dough Ice Cream Sandwiches are sure to bring a smile to your face. The blend of flavors and textures is not just a treat; it’s an experience! Feel free to play around with different ingredients, and don’t hesitate to get creative with toppings or fillings. These sandwiches cater to every occasion and will certainly become a cherished addition to your dessert rotation. Enjoy making them, sharing them, and more importantly, savoring them!
Recipe FAQs
Can I use a different type of flour?
Absolutely! You can substitute all-purpose flour with gluten-free flour blends. However, make sure to choose a blend that is suitable for baking to achieve the best texture.
How can I make these cookie dough ice cream sandwiches without flax eggs?
If you don’t have flaxseeds, you can use ½ cup of applesauce or ½ banana as a substitute for the flax eggs. Both options will provide moisture and help bind the dough.
What’s the best way to serve these sandwiches?
These vegan cookie dough ice cream sandwiches are best served right out of the freezer. However, letting them sit at room temperature for a few minutes can make them easier to bite into since they might be quite firm straight out of the freezer.
How do I know when the cookie dough is done mixing?
You’ll know the dough is ready when it is well-combined, thick, and slightly sticky. It should hold together but not be overly sticky to the touch. Avoid overmixing, as dough can become tough instead of soft and chewy.
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📖 Recipe Card
Vegan Cookie Dough Ice Cream Sandwiches
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Desserts & Appetizers
- Method: No-Bake
- Cuisine: Vegan
Description
Vegan Cookie Dough Ice Cream Sandwiches deliver an irresistible flavor with a simple prep. Made with vegan chocolate chips and sprinkled with vibrant rainbow sprinkles, these sandwiches are a delightful treat perfect for any gathering or a cozy night in.
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
- Remove the ice cream from the freezer to soften and prepare the flax eggs.
- In a standing mixer, cream together the vegan butter, cane sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Mix in the flax eggs and vanilla bean paste.
- 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.
Notes
Ensure the flour is heat treated for safe consumption in the cookie dough.
You can adjust the amount of sprinkles based on preference for extra colorful cookies.
Use any vegan ice cream flavor for a twist on the sandwich.
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
