Vegan Cookie Dough Ice Cream Sandwiches
Vegan Cookie Dough Ice Cream Sandwiches are the ultimate treat for anyone who loves a good dessert! These delightful indulgences combine the nostalgia of cookie dough with the creamy goodness of ice cream, all while being completely plant-based. Each bite offers a textural contrast between the chewy cookie and the smooth ice cream, making them simply irresistible. Plus, they’re packed with colorful rainbow sprinkles—perfect for any celebration or just a sweet midday pick-me-up.
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When I first made these ice cream sandwiches, I was amazed by how easy they were! With minimal prep time and simple ingredients, it quickly became a go-to recipe for gatherings and hot summer days. They’re great for sharing, and trust me, once your friends and family take a bite, they’ll be asking for the recipe—and a second helping! If you’re on the hunt for a fun, delicious dessert that pleases everyone, look no further than these Vegan Cookie Dough Ice Cream Sandwiches!
Why You’ll Love This Recipe
- Simple & Quick: You can whip up these ice cream sandwiches in about an hour—perfect for those spur-of-the-moment cravings.
- Irresistible Flavor: The blend of rich cookie dough and creamy vanilla ice cream is pure magic.
- Eye-Catching Appeal: The sprinkle-topped sandwiches are as fun to look at as they are to eat.
- Flexible Serving: Great for snacks, summer parties, or a special dessert after dinner.
- Diet-Friendly Options: Completely dairy-free and vegan, making them suitable for many dietary preferences.
Ingredients You’ll Need
- 1 cup vegan butter: I recommend Earth Balance for its excellent flavor and texture. Room temperature is best for creaming.
- ¾ cup cane sugar: Adds sweetness while keeping the dough light and fluffy.
- ¼ cup light brown sugar: Provides a deeper, caramel-like flavor that mixes beautifully with the cookie dough.
- 2 flax eggs: Combine 2 tablespoons of ground flaxseed with 6 tablespoons of water. This acts as a binder and is a great egg substitute.
- 2 teaspoons vanilla bean paste or extract: Fresh vanilla flavor enhances the overall taste of the cookies.
- 2 ½ cups all-purpose flour (heat treated): I recommend heating the flour in the oven to kill any bacteria since we’re using it in raw dough.
- ½ teaspoon salt: Balances the sweetness and enhances flavors.
- ¾ cup rainbow sprinkles: Brightens up the cookie dough, adding a festive touch—½ cup for the dough and ¼ cup for topping.
- ½ cup vegan chocolate chips: Chocolate lovers rejoice! These add a delightful bursts of sweetness in every bite.
- 1 pint vegan vanilla ice cream: Choose your favorite brand—this is where the creamy goodness comes in!
How to Make Vegan Cookie Dough Ice Cream Sandwiches
- Soften the Ice Cream: Before starting, take the pint of vegan vanilla ice cream out of the freezer so it can soften for easier spreading later.
- Prepare Flax Eggs: Mix 2 tablespoons of ground flaxseed with 6 tablespoons of water. Set aside for about 5 minutes to thicken.
- Cream the Butters and Sugars: In a standing mixer, cream together 1 cup of vegan butter, ¾ cup of cane sugar, and ¼ cup of light brown sugar until light and fluffy (about 2-3 minutes).
- Incorporate Flax Eggs and Vanilla: Mix the thickened flax eggs and 2 teaspoons of vanilla bean paste into the butter mixture until well combined.
- Add 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: Gently fold in ½ cup of rainbow sprinkles and ½ cup of vegan chocolate chips with a spatula until evenly distributed throughout the dough.
- Prepare the Pan: Line an 8×8 inch baking pan with parchment paper, letting it hang over the edges for easy removal later.
- Layer the Dough: Press half of the cookie dough mixture into the bottom of the prepared pan until it’s completely flat. Cover with another layer of parchment paper, then spread the remaining cookie dough on top. Remove the top parchment layer and chill in the fridge or freezer.
- Spread the Ice Cream: Once the cookie dough is firm, scoop the softened ice cream onto the bottom layer and spread it evenly with a spatula. Return to the freezer for about 20-30 minutes, or until firm.
- Seal with Top Layer: After the ice cream is firm, gently press the second square of cookie dough onto the ice cream layer, sealing the edges together lightly.
- Freeze to Set: Cover the pan with plastic wrap and place back into the freezer for at least 2 hours or overnight until completely frozen.
- Slice and Serve: Remove the tray from the freezer and glide a knife around the edges to help release the cookie dough from the pan. Trim any rough edges if desired, then slice into 12-16 even squares.
- Top with Sprinkles: Sprinkle the leftover ¼ cup of rainbow sprinkles on top of the ice cream sandwiches and serve immediately!
Storing & Reheating
To store your Vegan Cookie Dough Ice Cream Sandwiches, keep them in an airtight container in the freezer. They’ll stay fresh for up to 3 months. For serving, simply remove them from the freezer and let them sit at room temperature for a minute before enjoying. Reheating isn’t necessary, but be aware that ice cream may soften. Just enjoy the delicious textures as they are!
Chef’s Helpful Tips
- Avoiding Crumbling: Be gentle when pressing the sandwich layers together to prevent the cookie from crumbling.
- Flax Egg Tip: Make sure your flax eggs are fully thickened before mixing; this helps the dough bind better.
- Chill the Dough: If the dough is too soft to handle when preparing layers, chill it briefly to make it easier to work with.
- Experiment with Flavors: Feel free to swap in different flavors of ice cream or sprinkle flavors to customize your sandwich.
- Make-ahead Option: Prepare the cookie dough in advance, and stop before adding the ice cream, keeping the cookie layers sealed in the fridge until you need them.
These Vegan Cookie Dough Ice Cream Sandwiches are a delightful dessert that make every occasion feel special. With their soft texture, creamy filling, and playful sprinkles, they are sure to become a favorite in your household. Plus, creating this indulgence from scratch guarantees you know exactly what goes into each bite—just pure, wholesome joy!
Recipe FAQs
Can I use gluten-free flour in this recipe?
Yes! You can substitute all-purpose flour with a gluten-free blend that’s suitable for baking. Ensure it’s a 1:1 ratio for the best results, and adjust any additional binding agents if needed.
What are good substitutes for vegan butter?
If you don’t have vegan butter on hand, you can use coconut oil or any mild-flavored vegetable shortening. Just ensure whichever alternative you choose is softened to room temperature before using.
How do I store leftover sandwiches?
Wrap each sandwich in plastic wrap and then place them in an airtight container in the freezer. This will keep them fresh and prevent them from absorbing any unpleasant freezer odors.
Can I use another type of ice cream?
Absolutely! Feel free to get creative with flavors. Coconut ice cream, almond milk ice cream, or any other plant-based option you love would work wonderfully in these sandwiches!
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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 & Appetizers
- Method: No-Bake
- Cuisine: Vegan
Description
These Vegan Cookie Dough Ice Cream Sandwiches are a delicious treat featuring soft, chewy cookie dough made with vegan butter and bursting with colorful sprinkles. Perfect for a fun dessert or a sweet snack, this easy recipe combines irresistible flavors that everyone will love!
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)
- 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
Instructions
- Before starting, take the ice cream out of the freezer to soften and prepare the flax eggs.
- Cream the vegan butter, cane sugar, and brown sugar together in a standing mixer until light and fluffy, about 2-3 minutes.
- Mix in the flax eggs and vanilla bean paste until well combined.
- Add the heat-treated 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 to heat treat the all-purpose flour for safety.
Feel free to switch the chocolate chips for other vegan-friendly additions like nuts or dried fruit.
Store any leftover cookie dough in the refrigerator to enjoy later.
Nutrition
- Serving Size: 1 sandwich
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
