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, 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)

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Vegan Cookie Dough Ice Cream Sandwiches are the perfect treat for those who crave a little sweetness and nostalgia. Imagine biting into a rich, chewy cookie dough sandwich that melds perfectly with creamy vegan vanilla ice cream. Each bite is a delightful combination of textures, with the gooey ice cream oozing out between two layers of fun, colorful cookie dough. The vibrant rainbow sprinkles add a playful flair, making these sandwiches not just a dessert but also a visual feast!

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
Vegan Cookie Dough Ice Cream Sandwiches

I first made Vegan Cookie Dough Ice Cream Sandwiches during a sunny summer afternoon, yearning for something indulgent yet plant-based. My friends gathered for a casual get-together, and I knew these cookies would be a hit. I love how simple they are to prepare and how they can effortlessly elevate any gathering. So, whether you’re hosting a party, looking for a sweet snack, or just wanting to satisfy that sweet tooth, this recipe will hit the spot. Let’s dive into making these delicious sandwiches together!

Why You’ll Love This Recipe

Simple & Quick: In just about 30 minutes of prep time, you’ll have these delicious treats ready to impress.
Irresistible Flavor: The combination of buttery cookie dough and smooth, sweet ice cream makes every bite a little piece of heaven.
Eye-Catching Appeal: Those colorful rainbow sprinkles not only add crunch but also look adorable, perfect for any occasion!
Flexible Serving: Great for summer BBQs, birthday parties, or as an everyday treat; everyone will love them.
Diet-Friendly Options: This recipe is completely vegan, so it caters to plant-based diets without sacrificing flavor or fun!

Ingredients You’ll Need

1 cup vegan butter: I recommend using Earth Balance for a rich taste. Make sure the butter is at room temperature for easy mixing.
¾ cup cane sugar: This gives the cookie a sweet, crisp bite. You can substitute with coconut sugar for a deeper flavor.
¼ cup light brown sugar: Adds moisture and a hint of caramel flavor to the dough.
2 flax eggs: Made by mixing 2 tablespoons of ground flaxseed with 6 tablespoons of water. This acts as a binding agent in lieu of eggs.
2 teaspoons vanilla bean paste (or extract): This enhances flavor. Vanilla bean paste gives a lovely speckled look, but extract works just fine.
2 ½ cups all-purpose flour: Be sure to heat treat the flour to make it safe to eat raw. This helps eliminate any potential bacteria.
½ teaspoon salt: Balances the sweetness of the sugars.
¾ cup rainbow sprinkles: Adds fun color and crunch! Reserve half for mixing into the dough and half for topping.
½ cup vegan chocolate chips: Feel free to use any dairy-free brand for an extra sweet touch.
1 pint vegan vanilla ice cream: About 2.5 cups. Choose your favorite brand for the best flavor and creaminess.

Prepare the Ice Cream: Remove the vegan vanilla ice cream from the freezer to soften while you prepare the cookie dough and mix the flax eggs.
Cream the Butter and Sugars: In a standing mixer, combine 1 cup of room temperature vegan butter, ¾ cup of cane sugar, and ¼ cup of light brown sugar. Beat the mixture on medium speed until it becomes light and fluffy, about 2–3 minutes.
Add Flax Eggs and Vanilla: Mix in the prepared flax eggs and 2 teaspoons of vanilla bean paste until fully incorporated.
Mix the Dry Ingredients: Gradually add in 2 ½ cups of all-purpose flour and ½ teaspoon of salt to form a thick cookie dough.
Incorporate Sprinkles and Chocolate Chips: Gently fold in ½ cup of rainbow sprinkles and ½ cup of vegan chocolate chips using a spatula, ensuring even distribution.
Prepare the Pan: Line an 8×8 inch baking pan with parchment paper, ensuring it hangs over the sides for easy removal later.
Press the Dough: Take half of the cookie dough and evenly press it into the bottom of the pan. Cover this layer with another layer of parchment paper, and then spread the remaining cookie dough on top. Remove the top parchment layer and chill in the fridge or freezer.
Add Ice Cream Layer: Once the dough is set, scoop the softened vegan vanilla ice cream onto the bottom layer of cookie dough. Use a spatula to spread it evenly, then return the pan to the freezer until the ice cream firms up again, about 20–30 minutes.
Seal with Top Layer: After the ice cream is firm, take out the second layer of cookie dough and gently place it on top. Press it down gently to seal the whole sandwich.
Freeze for Full Set: Cover the pan with plastic wrap and freeze for at least 2 hours, or overnight for best results. This allows the flavors to meld beautifully.
Cut into Squares: When you’re ready to serve, remove the tray from the freezer and carefully run a knife around the edges to release the cookie sandwiches. Trim any uneven edges if desired, then slice into 12-16 squares.
Finish with Sprinkles: Sprinkle the remaining ¼ cup of rainbow sprinkles over the top of your ice cream sandwiches for that fun, colorful finish. Serve and enjoy!

Storing & Reheating

Store your Vegan Cookie Dough Ice Cream Sandwiches in an airtight container in the freezer for up to 3 months. If left at room temperature, they may soften quickly, but in the fridge, they can last about a week. For the best experience, serve them chilled straight from the freezer. If they become too hard, let them sit for a few minutes to soften slightly before indulging.

Chef’s Helpful Tips

Avoid overmixing the cookie dough, which can make it tough; mix just until combined.
Make the flax eggs ahead of time to ensure they thicken properly before incorporating them into the dough.
Feel free to adjust the amount of chocolate chips and sprinkles based on your personal preference—more is always better!
For those who might want a little different flavor, consider adding a teaspoon of almond extract for a unique twist.
If you have leftovers, wrap individual sandwiches in plastic wrap to prevent freezer burn.

There’s nothing quite like these Vegan Cookie Dough Ice Cream Sandwiches to satisfy your sweet cravings while catering to plant-based diets! They are easy to make, can be prepped in advance, and are perfect for summer gatherings or cozy nights in.

Recipe FAQs

Can I use gluten-free flour in this recipe?

Absolutely! You can substitute all-purpose flour with a 1:1 gluten-free flour blend. Just make sure the blend contains xanthan gum for the best texture.

How can I modify the sweetness of the cookie dough?

If you prefer less sweetness, you can reduce the cane sugar by about ¼ cup without significantly altering the texture. You might want to adjust the amount of chocolate chips to balance the sweetness as well.

What can I use instead of sprinkles?

If sprinkles aren’t your thing, chopped nuts, dried fruit, or even coconut flakes make excellent substitutes while adding fun textures!

How long does it take for the sandwiches to freeze completely?

While two hours is ideal, leaving them overnight in the freezer allows the flavors to deepen, and the texture to set perfectly for a truly indulgent treat.

So gather your ingredients, invite some friends (or keep them all to yourself), and savor the joy of baking these scrumptious Vegan Cookie Dough Ice Cream Sandwiches. Enjoy!