Vegan Cookie Dough Ice Cream Sandwiches
Vegan Cookie Dough Ice Cream Sandwiches are the ultimate sweet treat to satisfy any craving. Picture this: soft, chewy funfetti cookie dough layered with creamy vegan vanilla ice cream, all sandwiched together in a perfect bite. These luscious desserts not only deliver a delightful combination of textures but also bring a rainbow of colors to your table, making them as fun to look at as they are to eat. Best of all, they come together fairly quickly, making them perfect for impromptu gatherings or simply treating yourself at home.
Table of Contents
When I first made these Vegan Cookie Dough Ice Cream Sandwiches, I couldn’t believe how easy and enjoyable they were to create. Each preparation step seemed like a little adventure, from mixing the dough to layering on the ice cream—honestly, it felt like a celebration in the kitchen. With this recipe, you’ll be serving up an irresistible dessert that will impress your friends and family, even those who aren’t vegan. I can’t wait for you to try them!
Why You’ll Love This Recipe
- Simple & Quick: In just about 40 minutes, you’ll have a delicious batch of vegan cookie dough ice cream sandwiches.
- Irresistible Flavor: The sweet, buttery cookie dough mixed with chocolate chips and rainbow sprinkles will steal your heart.
- Eye-Catching Appeal: These sandwiches are vibrant and festive, making them perfect for parties or just a fun family dessert.
- Flexible Serving: Enjoy these treats as a snack, dessert for a movie night, or a whimsical addition to any gathering.
- Diet-Friendly Options: Totally vegan and great for those with dairy or egg allergies!
Ingredients You’ll Need
- 1 cup vegan butter: I recommend Earth Balance for its creamy texture. This is essential for achieving a rich flavor in your cookie dough.
- ¾ cup cane sugar: Use organic cane sugar for a light, crispy sweetness. If you’re looking for a lower glycemic option, coconut sugar can be a suitable alternative.
- ¼ cup light brown sugar: This adds moisture and depth to your dough. Make sure it’s packed for the best results.
- 2 flax eggs: Made by combining 2 tablespoons of ground flaxseed with 6 tablespoons of water; this acts as a binder in place of traditional eggs.
- 2 teaspoons vanilla bean paste or extract: Enhances the sweetness and aroma. For a more intense flavor, use vanilla bean paste.
- 2 ½ cups all-purpose flour: Don’t forget to heat-treat it in the oven to kill any bacteria—this makes it safe for raw consumption.
- ½ teaspoon salt: Balances the sweetness while enhancing the flavors of the cookie dough.
- ¾ cup rainbow sprinkles: A fun addition! Use ½ cup in the dough and ¼ cup for topping.
- ½ cup vegan chocolate chips: This is a must for that melty, indulgent bite. Enjoy Life brand is a great option.
How to Make Vegan Cookie Dough Ice Cream Sandwiches
- Soften the Ice Cream: Before you start on the cookie dough, remove the vegan vanilla ice cream from the freezer to soften. Also, prepare your flax eggs by mixing the ground flaxseed with water and letting it sit for 5 minutes.
- Cream Together the Butters and Sugars: Using a standing mixer, cream together 1 cup of vegan butter, ¾ cup of cane sugar, and ¼ cup of light brown sugar on medium speed for about 2-3 minutes until light and fluffy.
- Add Flax Eggs and Vanilla: Mix in the flax eggs and 2 teaspoons of vanilla bean paste (or extract) until well combined.
- Combine Flour and Salt: Gradually add in the 2 ½ cups of heat-treated all-purpose flour and ½ teaspoon of salt, mixing until a thick cookie dough forms.
- Fold in Sprinkles and Chocolate Chips: Pour in ½ cup of rainbow sprinkles and ½ cup of vegan chocolate chips, folding them gently into the dough with a spatula until evenly distributed.
- Prepare the Pan: Line an 8×8 inch pan with parchment paper, leaving an overhang for easy removal later.
- Layer the Cookie Dough: Press half of the cookie dough into the bottom of the pan, smoothing it out into an even layer. Place another sheet of parchment paper on top, then spread the remaining cookie dough over it. Remove the top layer of parchment paper and place the pan in the fridge or freezer to chill.
- Spread the Ice Cream: Once the dough is firm, scoop the softened vegan ice cream onto the bottom cookie layer. Use a spatula to spread it evenly over the dough.
- Seal with the Top Layer: After returning the pan to the freezer for about 20-30 minutes until the ice cream is firm again, gently add the second layer of cookie dough on top, pressing it into the ice cream layer to secure.
- Freeze Until Solid: Cover the pan with plastic wrap and return it to the freezer for at least 2 hours. You can also leave it overnight for easier cutting the next day.
- Cut into Squares: When ready, remove the pan from the freezer and run a knife along the edges to loosen the sandwiches. Trim the edges for a cleaner look if desired and slice into 12-16 even squares.
- Add Final Touches: Sprinkle the remaining ¼ cup of rainbow sprinkles on top of the ice cream sandwiches for an extra pop of color. Serve & enjoy!
Storing & Reheating
Store any leftover Vegan Cookie Dough Ice Cream Sandwiches in an airtight container in the freezer for up to 3 months. For shorter storage, they can last in the fridge for up to a week. When ready to enjoy, simply let them soften slightly at room temperature for a few minutes before savoring their delightful flavors. The texture may change slightly after freezing but refrigerating or refreezing can help restore their creaminess.
Chef’s Helpful Tips
- Avoid Overmixing: When incorporating the flour, mix just until combined to ensure your cookies remain soft and chewy.
- Flax Egg Temperature: The flax eggs should be at room temperature for better blending but don’t worry if they cool down.
- Chill Your Dough: If the cookie dough is sticky, refrigerate it for 15-30 minutes to make it easier to handle.
- Customize Your Sprinkles: Feel free to use other add-ins like nuts or different flavors of vegan chips for extra variation.
- Make Ahead: These sandwiches stay delicious and can be made days in advance for a party or special event.
These Vegan Cookie Dough Ice Cream Sandwiches are not only a joy to make, but they also bring a sense of nostalgia and happiness with every bite. Whether it’s for a celebration or just a quiet evening at home, these treats are bound to create smiles all around. Don’t hesitate to get creative with flavors and toppings—there’s no wrong way to enjoy them!
Recipe FAQs
Can I make these ice cream sandwiches gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend that’s suitable for baking. Just ensure that any chocolate chips or sprinkles you use are also gluten-free.
How do I prevent my cookie dough from getting too hard?
If you notice your sandwiches are getting too hard after freezing, let them sit at room temperature for a few minutes before serving. This will soften the cookies and make them easier to bite into.
Can I use another type of vegan ice cream?
Yes! Feel free to swap in your favorite flavor of vegan ice cream. Just keep in mind how each flavor will complement the cookie dough.
What is the best way to store leftover sandwiches?
Store leftover sandwiches in an airtight container in the freezer. For best texture, separate layers with parchment paper to prevent them from sticking together. Enjoy them within 3 months for optimal taste!
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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 servings 1x
- Category: Desserts
- Method: No-Bake
- Cuisine: Vegan
Description
These Vegan Cookie Dough Ice Cream Sandwiches are a delightful treat that combines the rich flavor of cookie dough with a creamy vegan ice cream filling. The simple prep, featuring vegan butter, rainbow sprinkles, and chocolate chips, makes these dreamy desserts a favorite for dessert enthusiasts searching for a sweet and easy homemade delight.
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 light brown sugar until light and fluffy, about 2-3 minutes.
- Mix in the flax eggs and vanilla bean paste until well combined.
- Gradually add in the all-purpose flour and salt, mixing until a thick cookie dough forms.
- Fold in the vegan chocolate chips and ½ cup of the rainbow sprinkles with a spatula.
Notes
Ensure that the all-purpose flour is heat treated to eliminate raw flour concerns.
Feel free to customize the sprinkles based on occasion or preference for colors.
For a firmer sandwich, let the filled sandwiches chill in the freezer for a bit before serving.
Nutrition
- Serving Size: 1 sandwich
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
