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
Scale
- 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