Name: Vegan Cookie Dough Ice Cream Sandwiches
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Vegan
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 for dough, ¼ cup as topping); ½ cup vegan chocolate chips; 1 pint vegan vanilla ice cream (about 2.5 cups)

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Vegan Cookie Dough Ice Cream Sandwiches are a delightful treat that harmoniously combines whipped delight with cookie dough indulgence. Picture layers of soft, chewy cookie dough wrapped around creamy, dreamy vegan vanilla ice cream. The vibrant pops of rainbow sprinkles invitingly peek out from between the layers, making each bite almost too pretty to eat — though you’ll definitely want to! These sandwiches are the perfect blend of nostalgia and modern dietary preferences, tailored for those who crave a sweet end to their summer evenings or a fun dessert to bring to a gathering.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Vegan Cookie Dough Ice Cream Sandwiches
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Vegan Cookie Dough Ice Cream Sandwiches

I first stumbled upon this recipe during a warm July evening when I was yearning for something special yet effortlessly enjoyable. With a few key ingredients that blend beautifully, including rich vegan butter and sweet sprinkles, these Vegan Cookie Dough Ice Cream Sandwiches quickly became a family favorite. Their easy preparation and delightful presentation make it a go-to choice for any occasion!

Why You’ll Love This Recipe

Simple & Quick: Whip up these indulgent sandwiches in about 30 minutes (plus chilling time).
Irresistible Flavor: Enjoy the delightful contrast of crunchy sprinkles and creamy ice cream.
Eye-Catching Appeal: These vibrant sandwiches are sure to impress at any gathering.
Flexible Serving: Perfect for summer barbecues, birthday parties, or just a fun snack!
Diet-Friendly Options: 100% vegan, making them suitable for various dietary needs.

Ingredients You’ll Need

1 cup vegan butter (room temperature, I recommend Earth Balance for its flavor and consistency)
¾ cup cane sugar (adds sweetness and a lovely texture)
¼ cup light brown sugar (for that rich, caramel-like flavor)
2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes; a perfect egg alternative)
2 teaspoons vanilla bean paste or extract (for an aromatic sweetness)
2 ½ cups all-purpose flour (make sure to heat treat this for safety; see tips below)
½ teaspoon salt (to enhance all the flavors)
¾ cup rainbow sprinkles (½ cup for the dough, ¼ cup for topping; use your favorite type)
½ cup vegan chocolate chips (for a chocolatey kick that pairs perfectly with the cookie dough)
1 pint vegan vanilla ice cream (about 2.5 cups; for a creamy, dreamy filling)

Ingredient Tips

For heat treating the flour, spread it on a baking sheet and bake at 350°F (175°C) for about 5 minutes. Let it cool before using!
Feel free to experiment with different mix-ins — nuts, different sprinkles, or even swapping out the chocolate chips for something fruity.

Prepare the Ice Cream: Before starting 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 and water, letting it sit for about 5 minutes.
Cream the Butters and Sugars: In a stand mixer, cream together 1 cup of vegan butter, ¾ cup of cane sugar, and ¼ cup of light brown sugar until the mixture is light and fluffy, about 2-3 minutes.
Incorporate Flax Eggs and Vanilla: Add in the prepared flax eggs and 2 teaspoons of vanilla bean paste or extract, mixing until well combined.
Mix in Dry Ingredients: Gradually add the 2 ½ cups of all-purpose flour and ½ teaspoon of salt into the mixture until it forms a thick cookie dough.
Add Chocolate and Sprinkles: Fold in ½ cup of rainbow sprinkles and ½ cup of vegan chocolate chips using a spatula.
Prepare the Pan: Line an 8×8 inch pan with parchment paper, ensuring it hangs over the sides so you can easily lift it out later.
Layer the Cookie Dough: Press half of the cookie dough evenly into the pan. Cover with another layer of parchment paper and spread the remaining dough on top. Remove the top layer of parchment and place the pan in the fridge or freezer to chill.
Spread the Ice Cream: Scoop the softened vegan vanilla ice cream onto the bottom layer of cookie dough, spreading it evenly with a spatula. Return the pan to the freezer for about 20-30 minutes or until the ice cream is firm again.
Assemble the Sandwich: Once the ice cream is firm, take the tray out of the freezer and gently press the second layer of cookie dough into the ice cream to seal it together.
Final Freeze: Cover the pan with plastic wrap and return it to the freezer for at least 2 hours until the sandwiches are completely frozen. You can also leave them overnight for the best results.
Cut and Decorate: When you’re ready to serve, carefully glide a knife along the edges to release the cookie dough from the pan. Trim the edges if you like a cleaner look, then slice into 12-16 evenly sized squares.
Add Sprinkles: Finally, sprinkle the remaining ¼ cup of rainbow sprinkles on top of each sandwich. Serve and enjoy this delightful treat!

Storing & Reheating

Store your Vegan Cookie Dough Ice Cream Sandwiches in an airtight container in the freezer for up to three months. Ensure that they are well-wrapped to avoid freezer burn. If you want, you can enjoy them right out of the freezer, though letting them sit for a few minutes can help soften them slightly for an even better texture—perfect for biting into that creamy center!

Chef’s Helpful Tips

Don’t skip on softening your vegan butter — it helps achieve the right texture in your cookie dough.
If your dough feels too sticky, add a bit more flour until it’s manageable.
Ensure your ingredients are measured accurately for the best final product.
For a variety of flavors, consider adding crushed nuts, coconut flakes, or even a drizzle of nut butter within the layers.
Want a fun twist? Substitute the vegan chocolate chips with dried fruits for a different flavor dimension!

These Vegan Cookie Dough Ice Cream Sandwiches are not just delicious but also beautiful. They are an adventurous dessert that will have everyone reaching for seconds (or thirds). Whether you’re gluten-free, vegan, or just someone who appreciates a sweet treat, this recipe is calling your name! It’s all about enjoying simple pleasures and creating sweet memories.

Recipe FAQs

Can I use gluten-free flour in this recipe?

Absolutely! You can use a 1-to-1 gluten-free flour blend to make these sandwiches gluten-free. Just be sure to check that your vegan chocolate chips and sprinkles are also gluten-free.

How long do these sandwiches last in the freezer?

When stored properly in an airtight container, Vegan Cookie Dough Ice Cream Sandwiches can last in the freezer for up to three months. However, they are best consumed within the first month for optimal texture and flavor.

Can I prepare the dough ahead of time?

Yes, you can prepare the cookie dough a day in advance. Just keep it airtight in the refrigerator. When ready, proceed to layer with ice cream and freeze.

What can I substitute for the flax eggs?

Chia eggs work as a fantastic alternative! To make a chia egg, simply mix 2 tablespoons of chia seeds with 6 tablespoons of water and let it sit for about 5 minutes until it thickens.

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Author: Peter
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 12 servings 1x
Category: Desserts & Appetizers
Method: Mixing and Freezing
Cuisine: Vegan

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Description

These Vegan Cookie Dough Ice Cream Sandwiches are a delightful treat combining cookie dough and ice cream. With their irresistible flavor and simple preparation, they’re perfect for any dessert lover!

Ingredients

Scale

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 for dough, ¼ cup as topping)
½ cup vegan chocolate chips
1 pint vegan vanilla ice cream (about 2.5 cups)

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Instructions

Soften the ice cream by removing it from the freezer. Prepare the flax eggs by mixing 2 tablespoons ground flaxseed with 6 tablespoons water and letting it sit for 5 minutes.
In a standing mixer, cream the vegan butter, cane sugar, and light brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
Add the prepared flax eggs and vanilla bean paste to the mixture and stir until combined.
Mix in the heat-treated all-purpose flour and salt until a thick dough forms.
Gently fold in the vegan chocolate chips and ½ cup of the rainbow sprinkles using a spatula.

Notes

Heat-treat flour by baking it at 350°F (175°C) for 5-10 minutes before using to eliminate any raw taste.
Ensure the ice cream is soft enough to scoop easily, but not completely melted.
These sandwiches can be made ahead of time and frozen for later enjoyment.