Vegan Cookie Dough Ice Cream Sandwiches
Vegan Funfetti Cookie Dough Ice Cream Sandwiches are the ultimate indulgence for anyone craving a sweet, creamy treat without the guilt. These delightful sandwiches combine the soft, chewy texture of vegan cookie dough with the cool, creamy goodness of ice cream — a classic summer dessert that’s both nostalgic and inventive. Loaded with sprinkles and chocolate chips, they’re just as fun to eat as they are to make. With this recipe, you’ll have a crowd-pleasing vegan dessert that everyone will love.
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I still remember the first time I made these vegan cookie dough ice cream sandwiches for my friends. I was nervous, wondering if they’d miss the traditional version at all. But as soon as they took that first bite, their eyes lit up! The combination of the soft cookie and the smooth ice cream made for a perfect summer treat. Plus, without any dairy or egg, I could share them with my vegan friends too. So grab your apron, gather your ingredients, and let’s whip up some joy together!
Why You’ll Love This Recipe
- Simple & Quick: With just a few steps, these cookies come together in no time, perfect for those spontaneous dessert cravings.
- Irresistible Flavor: The buttery cookie dough paired with creamy vanilla ice cream creates a delightful soft and chewy texture.
- Eye-Catching Appeal: The bright rainbow sprinkles make these treats as fun to look at as they are to eat!
- Flexible Serving: Great for parties, picnics, or just a late-night snack, they’re a versatile dessert choice.
- Diet-Friendly Options: They’re completely vegan, allowing everyone to enjoy a treat without any animal products.
Ingredients You’ll Need
- 1 cup vegan butter: Room temperature; I recommend using Earth Balance, which gives a great buttery flavor.
- ¾ cup cane sugar: This is the base for sweetness; feel free to substitute with coconut sugar for a more caramel-like flavor.
- ¼ cup light brown sugar: Adds moisture and a rich taste. Dark brown sugar can work for deeper flavor.
- 2 flax eggs: Mix 2 tablespoons ground flaxseed with 6 tablespoons water, leaving it to sit for 5 minutes. This acts as a perfect binder in vegan recipes.
- 2 teaspoons vanilla bean paste or extract: A must-have for that delicious vanilla essence; paste offers a richer flavor.
- 2 ½ cups all-purpose flour: Make sure to heat-treat it (you can bake it at 350°F for 5 minutes) to kill any bacteria for raw use.
- ½ teaspoon salt: Enhances the sweetness and balances flavors.
- ¾ cup rainbow sprinkles: Fun and vibrant; reserve ½ cup for the dough and ¼ cup for topping.
- ½ cup vegan chocolate chips: Adds pockets of sweet chocolate goodness; make sure they are dairy-free.
How to Make Vegan Cookie Dough Ice Cream Sandwiches
Prep the Ice Cream: Before starting with the cookie dough, take the vegan vanilla ice cream out of the freezer to soften. This step ensures it’s easy to spread later.
Make the Flax Eggs: While the ice cream softens, prepare the flax eggs by mixing 2 tablespoons of ground flaxseed with 6 tablespoons of water. Let it sit for about 5 minutes until it thickens.
Creaming the Butter 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. Mix for about 2-3 minutes until it’s light and fluffy.
Incorporate Flax Eggs and Vanilla: Add the prepared flax eggs and 2 teaspoons of vanilla bean paste or extract to the mixture, blending until fully combined.
Mix in Dry Ingredients: Gradually add 2 ½ cups of heat-treated all-purpose flour and ½ teaspoon of salt into the bowl. Mix until you have a thick and slightly sticky cookie dough.
Add Sprinkles and Chocolate Chips: Fold in ½ cup of the rainbow sprinkles and ½ cup of vegan chocolate chips with a spatula until evenly distributed.
Prepare the Baking Pan: Line an 8×8-inch pan with parchment paper, ensuring the paper hangs over the edges for easy removal.
Layer the Cookie Dough: Take half of your cookie dough and press it evenly into the prepared pan. Layer another piece of parchment paper on top and spread the remaining dough on top.
Chill the Cookie Dough Layers: Remove the top layer of parchment and place the pan in the fridge or freezer to chill temporarily.
Spread the Ice Cream: Once softened, scoop the ice cream onto the bottom layer of cookie dough. Use a spatula to spread it evenly across.
Refreeze for Firmness: Return the cookie dough and ice cream pan back to the freezer for about 20-30 minutes until the ice cream is firm again.
Assemble the Sandwiches: Remove the chilled cookie dough layer from the fridge, and gently place it on top of the ice cream, pressing down softly to seal the layers together.
Freeze Again: Cover the pan with plastic wrap and place it back in the freezer for at least 2 hours; overnight is better for the best results.
Cut the Sandwiches: After freezing, run a knife along the edges to release the sandwich. Slice into 12-16 squares, saving edges for aesthetic appeal.
Final Touches: Sprinkle the remaining ¼ cup of rainbow sprinkles on top of your sandwiches for that final pop of color.
Storing & Reheating
These Vegan Cookie Dough Ice Cream Sandwiches can be stored in the freezer for up to 3 months. Just keep them in an airtight container to maintain freshness. They can also be kept covered at room temperature for a few hours, but freezing is best to keep them intact. When you’re ready for a snack, you don’t have to reheat them; simply take one out and enjoy!
Chef’s Helpful Tips
- Make sure your vegan butter is softened but not melted to achieve that perfect fluffy texture.
- To avoid crumbling, ensure the cookie dough is packed tightly when pressing into the pan.
- If you want a softer cookie texture, reduce the chilling time before cutting; for a firmer cookie, allow for longer freezing.
- You can customize the flavor by adding nuts or different types of chocolate.
Vegan Funfetti Cookie Dough Ice Cream Sandwiches are not only visually appealing but also bursting with flavor. Whether you’re serving them at a summer barbecue or indulging during movie night, these treats are bound to be a hit. Feel free to experiment with different sprinkles and flavors to make them your own. Enjoy each delightful bite!
Recipe FAQs
Can I make these cookie dough ice cream sandwiches gluten-free?
Absolutely! Simply swap the all-purpose flour for a 1:1 gluten-free baking blend. Just make sure the other ingredients, like chocolate chips and sprinkles, are also gluten-free.
How can I make the cookie dough more chocolatey?
If you’re a chocolate lover, feel free to increase the amount of vegan chocolate chips to 1 cup or even add some cocoa powder to the dough for a double chocolate treat.
How do I know when the ice cream is firm enough?
The ice cream should be spreadable but still relatively firm to the touch. If it’s too soft, the sandwiches may end up gooey and difficult to cut.
Can I use a different flavor of ice cream instead of vanilla?
Of course! Get creative and use any flavor of vegan ice cream you like. Chocolate ice cream, cookie dough, or even strawberry would work beautifully in this recipe.
PrintMore Desserts & Appetizers Recipes
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- Gluten Free Peach Crisp
- Carrot Cake Bars with Cream Cheese Frosting
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📖 Recipe Card
Vegan Cookie Dough Ice Cream Sandwiches
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 sandwiches 1x
- Category: Desserts & Appetizers
- Method: Mix and freeze
- Cuisine: Vegan
Description
Enjoy the delightful combination of Vegan Cookie Dough Ice Cream Sandwiches, featuring a rich cookie dough filled with rainbow sprinkles and vegan chocolate chips. Ideal for a quick dessert or a fun gatherings.
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 (about 2.5 cups)
Instructions
- Remove the ice cream from the freezer to soften it before starting.
- Prepare the flax eggs by mixing ground flaxseed with water and letting it sit for 5 minutes.
- In a mixing bowl, cream together the vegan butter, cane sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Mix in the prepared flax eggs and vanilla bean paste until well combined.
- Gradually add all-purpose flour and salt, mixing until a thick cookie dough forms.
- Fold in the vegan chocolate chips and ½ cup of the rainbow sprinkles until incorporated.
Notes
Make sure the all-purpose flour is heat treated to ensure food safety.
These sandwiches are best served fresh but can be stored in the freezer for a quick treat later.
Feel free to add more sprinkles for extra fun and color!
Nutrition
- Serving Size: 1 sandwich
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
