Vegan Cookie Dough Ice Cream Sandwiches
Are you ready to indulge in a dreamy treat that perfectly combines nostalgia with a fun twist? Vegan Cookie Dough Ice Cream Sandwiches are here to satisfy your sweetest cravings! These delightful sandwiches feature rich, buttery cookie dough made without eggs paired with luscious vegan vanilla ice cream and a confetti of rainbow sprinkles that adds just the right flair. The moment you bite into one of these sandwiches, the creamy ice cream mingles with the irresistible cookie dough, offering a scrumptious blend of flavors and textures that’ll have you smiling with every bite.
Table of Contents
I still remember the first time I made this recipe for a summer gathering with friends. We had an entire afternoon filled with laughter, games, and, of course, the enticing aroma of freshly baked cookie dough wafting through the air. These sandwiches are not only a showstopper but also a crowd favorite! They are perfect for any occasion, be it a birthday party, casual barbecue, or just a cozy night in. I love how easy they are to whip up — who wouldn’t want a cute and delicious dessert that brings back childhood memories? Join me in creating these delicious, guilt-free indulgences that everyone will love!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just about 15 minutes, with a little chill time. A sweet treat without a fuss!
- Irresistible Flavor: Rich cookie dough complemented by creamy, dreamy vegan vanilla ice cream creates a delectable experience.
- Eye-Catching Appeal: Those vibrant rainbow sprinkles and layers of cookie dough and ice cream make these sandwiches a feast for the eyes!
- Flexible Serving: Perfect for snack time, desserts at a party, or even a sweet breakfast treat if you’re feeling adventurous.
- Diet-Friendly Options: Completely vegan and can easily accommodate nut allergies with simple substitutions.
Ingredients You’ll Need
- 1 cup vegan butter: Make sure it’s at room temperature for smooth blending. I recommend Earth Balance for its great taste. You can swap with coconut oil for a different flavor profile.
- ¾ cup cane sugar: Provides sweetness. Organic cane sugar is preferred for its clean taste. You can substitute with coconut sugar for a more caramel-like flavor.
- ¼ cup light brown sugar: Adds a hint of molasses that enhances the cookie dough. Dark brown sugar works too but will give a richer taste.
- 2 flax eggs: Combine 2 tablespoons ground flaxseed with 6 tablespoons water and let it sit for 5 minutes. This acts as an egg replacer, providing moisture and binding.
- 2 teaspoons vanilla bean paste or extract: Adds depth and warmth to the cookie dough. Feel free to use pure vanilla extract if that’s what you have on hand.
- 2 ½ cups all-purpose flour: Be sure to heat-treat it by microwaving for 30 seconds (this removes bacteria and makes it safe for eating raw). You can use gluten-free flour if needed.
- ½ teaspoon salt: Enhances flavors and balances sweetness. Always use fine sea salt for the best texture.
- ¾ cup rainbow sprinkles: Half goes into the dough for flair, and the rest tops the sandwiches for a festive look. Use vegan sprinkles to keep it fully plant-based.
- ½ cup vegan chocolate chips: Semi-sweet chocolate chips add richness. Look for dairy-free options to keep with the recipe’s vegan theme.
- 1 pint vegan vanilla ice cream: About 2.5 cups. Any brand you enjoy will work; just check that it’s dairy-free!
How to Make Vegan Cookie Dough Ice Cream Sandwiches
- Soften the Ice Cream: Remove the ice cream from the freezer so it has time to soften while you prepare the cookie dough. This will make spreading it easier later.
- Cream the Butter & Sugars: In a standing mixer, beat together 1 cup of vegan butter, ¾ cup cane sugar, and ¼ cup light brown sugar for about 2-3 minutes until light and fluffy. This creates an airy texture that helps your cookies be chewy.
- Add Flax Eggs and Vanilla: Mix in the prepared flax eggs and 2 teaspoons vanilla bean paste or extract, blending until combined and smooth.
- Create the Cookie Dough: Gradually add 2 ½ cups all-purpose flour and ½ teaspoon salt into the wet mixture. Mix until you have a thick, cookie dough consistency.
- Stir in Sprinkles and Chocolate Chips: Gently fold ¾ cup of rainbow sprinkles and ½ cup vegan chocolate chips into the dough using a spatula until well-distributed.
- Prepare the Pan: Line an 8×8 inch pan with parchment paper, ensuring it hangs over the sides for easy removal later.
- Layer the Dough: Press half of the cookie dough into the bottom of the lined pan until flat. Add another piece of parchment paper on top and spread the remaining cookie dough over this. Carefully remove the top layer of parchment and refrigerate or freeze.
- Layer in the Ice Cream: Once the dough has chilled (about 10 minutes), scoop the softened ice cream onto the bottom layer of cookie dough. Use a spatula to spread it evenly.
- Top with Second Cookie Layer: Remove the chilled cookie dough from the fridge and gently place it on top of the ice cream layer, pressing it down lightly to create a seal.
- Freeze the Sandwiches: Cover the pan with plastic wrap and return it to the freezer for at least 2 hours or overnight for the best results.
- Slice: When ready, remove the tray from the freezer, gently run a knife along the sides to release, and trim any edges if desired. Cut into 12-16 even squares.
- Finish with Sprinkles: Sprinkle the remaining ¼ cup of rainbow sprinkles over the top of the sandwiches for that final festive touch.
- Serve & Enjoy: Dive into these delightful sandwiches and relish the creamy, sweet goodness!
Storing & Reheating
To keep your Vegan Cookie Dough Ice Cream Sandwiches fresh, store them in an airtight container in the freezer. They can last up to three months with optimal flavor and texture. Avoid keeping them at room temperature for long to maintain their consistency. When you want a chilled treat, take out a sandwich and let it soften for a couple of minutes before enjoying. Note that the texture may change slightly over time, but a quick re-freeze usually helps restore the firmness.
Chef’s Helpful Tips
- Make sure your vegan butter is truly at room temperature for the fluffiest cookie base.
- If your cookie dough feels too soft, refrigerate it for a bit before layering with ice cream.
- To prevent the ice cream from melting too quickly when assembling, be sure to work efficiently and return layers to the freezer as needed.
- Feel free to mix it up by adding different types of vegan candies, nuts, or dried fruits into your cookie dough for unique flavors.
- These sandwiches are great for meal prep — make a batch ahead of time and have them ready whenever a sweet craving strikes!
Creating Vegan Cookie Dough Ice Cream Sandwiches is not just a treat; it’s an experience to savor. The blend of soft, chewy cookie dough paired with the cold ice cream creates a delightful juxtaposition of textures and flavors that’s simply irresistible. You’ll find yourself adapting this recipe for every occasion and craving!
Recipe FAQs
Can I make these gluten-free?
Yes! Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the baking chips and sprinkles are also gluten-free.
How can I store any leftovers?
You can store the sandwiches in an airtight container in the freezer for up to three months. For best results, separate layers with parchment paper to prevent sticking.
What can I substitute for flax eggs?
If you’re not vegan or you have a different egg substitute on hand, you can use 2 regular eggs instead of the flax eggs in this recipe.
Can I use different flavors of ice cream?
Absolutely! Feel free to experiment with flavors like chocolate, mint, or cookie dough to create fun variations that suit your taste buds.
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📖 Recipe Card
Vegan Cookie Dough Ice Cream Sandwiches
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 servings 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: Vegan
Description
These Vegan Cookie Dough Ice Cream Sandwiches are simply delightful. With rich flavors from vegan butter and hints of vanilla, they’re quick to prepare and bring joy to any occasion. Perfect for parties or a comforting homemade treat!
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 teaspoons vanilla bean paste or extract
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- ¾ cup rainbow sprinkles
- ½ cup vegan chocolate chips
- 1 pint vegan vanilla ice cream
Instructions
- Soften the ice cream by removing it from the freezer ahead of time. Prepare the flax eggs by mixing ground flaxseed with water and letting it sit for 5 minutes.
- Using a standing mixer, combine the vegan butter, cane sugar, and light brown sugar. Cream them together until the mixture is light and fluffy, taking about 2-3 minutes.
- Incorporate the flax eggs and vanilla bean paste into the mixture, blending well.
- Gradually add the heated all-purpose flour and salt, mixing until a thick cookie dough forms.
- Finally, fold in the vegan chocolate chips and ½ cup of rainbow sprinkles into the dough with a spatula.
Notes
For heat-treated flour, preheat your oven to 350°F (175°C), spread the flour on a baking sheet and bake for 5-7 minutes to kill any bacteria.
Feel free to adjust the quantity of sprinkles for a more colorful cookie dough!
Ensure the butter is at room temperature for easy mixing.
Nutrition
- Serving Size: 1 sandwich
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
