Vegan Chocolate Chip Cookie Ice Cream Sandwiches
These delicious Vegan Chocolate Chip Cookie Ice Cream Sandwiches are the best of both worlds; soft and chewy cookies, filled with melty ice cream and covered in mini chocolate chips.
My Small Batch Vegan Chocolate Chip Cookies got such incredible reviews that it made sense to turn them into Vegan Ice Cream sandwiches! These cookies are like no other out there, no one will ever notice they’re vegan – not that there’s anything wrong with that – but Vegan desserts don’t usually get people talking! These cookie sandwiches will, promise!
These homemade Vegan Chocolate Chip Cookie Ice Cream Sandwiches are:
- Quick & easy
- Vegan
- Soft in the center with crispy edges
- Perfect for summer!
- Small batch! Recipe makes 6 sandwiches.
Ingredients for Vegan Chocolate Chip Cookie Ice Cream sandwiches
- All purpose flour: this is our preferred flour for soft and chewy cookies with crispy edges. You can sub for 1-1 gluten free baking flour.
- Coconut sugar: for a healthier choice that has a lower glycemic impact on our system. It also adds a really nice flavor to these cookies. Sub for light brown sugar if preferred.
- Neutral oil: such as grapeseed or melted coconut oil
- Plant based milk: I used almond milk for a nutty taste. Another great option is coconut milk from a carton, not a can.
- Vegan dark chocolate chips: such as Lily’s (sweetened with Stevia) or Enjoy Life. Similar versions available for mini chocolate chips if you’re rolling the edges in them.
- Vegan Vanilla Ice Cream: soft and creamy vegan vanilla ice cream made with almond milk is our first choice. Feel free to use what you love!
Tips for the best Vegan chocolate chip cookie ice cream sandwiches
- This cookie dough is not like traditional dough. It looks a little oily but it turns out perfect!
- Make ahead: frozen desserts can take time, so make sure you prep the cookies ahead of time and have all the ingredients on hand. After assembling the cookies, they’d need to freeze for about 2 hours.
- Use a neutral oil, such as grapeseed (like I did) or coconut oil. If using coconut oil, melt it in the microwave in a heatproof bowl, and let it cool before using.
- Sift the coconut sugar as it tends to clump up.
- After you’re done combining all the ingredients, use your hands to fully incorporate the chocolate chips. And to make the 6 dough balls, it’s so much easier.
- Wrap the cookie sandwiches in parchment paper before freezing. This prevents freezer burn!
How to make Vegan Ice Cream Sammies – Video
For more vegan chocolate recipes, check out these popular recipes:
As always, if you loved this recipe, leave a comment and rate! Don’t forget to share your creations with me on Instagram using the hashtag #yogaofcooking. It always makes my day!
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Vegan Chocolate Chip Cookie Ice Cream Sandwiches
- Total Time: 27 minutes
- Yield: 12 cookies, 6 sandwiches
Description
These delicious Vegan Chocolate Chip Cookie Ice Cream Sandwiches are the best of both worlds; soft and chewy cookies, filled with melty ice cream and covered in mini chocolate chips.
Ingredients
- 1 1/2 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp kosher salt
- 1 cup coconut sugar (or light brown sugar), sifted
- 5 tbsp neutral oil, such as grapeseed* or coconut oil
- 4 tbsp nut/plant based milk, I used almond milk
- 2 cup dark chocolate chips (vegan)**
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- In a large bowl, add the flour, baking soda, baking powder, salt, and whisk to combine.
- Add in the coconut sugar, oil and nut milk. If using melted coconut oil, let it cool slightly before adding. Using a spatula, fold to combine the ingredients until there are no crumbs.
- Fold in the chocolate chips. The mixture will be thick unlike traditional cookie dough so it’s easier to mix with your hands. Shape the dough into 6 balls and place on baking tray.
- Bake for 12-14 minutes until golden. Let cool completely, about 15 minutes, before freezing for another 30 minutes.
- In a medium bowl, add 1 cup of mini chocolate chip cookies. Set aside
- Grab 1 cookie and place 1 large scoop of vegan vanilla ice cream on the flat, bottom side, and place another cookie on top, sandwiching the ice cream in between the two cookies. Roll the edges in mini chocolate chips.
- Wrap each cookie sandwich in parchment paper and freeze for two hours. Thaw for a couple of minutes before serving. Wrapped cookie sandwiches keep well in the freezer for up to a week.
Notes
- *I went heavy on the chocolate chips, feel free to add more or less! I like Enjoy Life for vegan/dairy free chocolate chips.
- Read the blog post for easy substitutes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
The dough came out very crumbly .. I adddd an extra tablespoon of oil and still.. I had to flatten the cookies and press them together because the dough was very dry.
I used whole wheat pastry flour and olive oil.
Could that be why?
Oh no! It must have been from the olive oil actually, typically you’d have to refrigerate the dough for an hour or so before baking. I haven’t tested the recipe with whole wheat pastry flour either, and that could have affected the dough as well because it has less protein than all purpose. You can check out the reviews for the cookies here, they are really good when you follow the recipe hehe! Lmk if you have other questions!
Hey! I used coconut oil and ended up swapping half with white whole wheat flour and added an extra couple table spoons of all purpose to healthify it a bit so if you wanna try that you def could! The dough came out perfect and easy to work with so I’m sure they’ll bake up good too. Just a thought since I’m assuming that’s why you tried to use whole wheat pastry was to make it healthier as well 🙂
Going to try your version! Thanks for sharing!