Vegan Ice Cream Cookie Sandwiches
Indulge your sweet tooth guilt-free with these irresistible Vegan Ice Cream Cookie Sandwiches! Made with soft and chewy vegan chocolate chip cookies, this recipe swaps traditional ingredients for plant-based alternatives like coconut oil and unsweetened applesauce, delivering the perfect balance of gooey sweetness and golden-brown crunch. The real magic happens when you sandwich a scoop of creamy almond milk ice cream between two cookies, creating a nostalgic dessert with a modern, dairy-free twist. Ready in under 45 minutes and perfect for summertime treats or anytime cravings, these homemade ice cream sandwiches are a freezer-friendly delight you’ll want to keep on hand. Ideal for vegans and anyone seeking a plant-based indulgence, this dessert combines easy preparation with crowd-pleasing flavors!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cup Coconut oil (softened)
- 0.75 cups Brown sugar
- 0.25 cup Granulated sugar
- 1 teaspoons Vanilla extract
- 0.25 cup Unsweetened applesauce
- 1 cup Vegan chocolate chips
- 4 cups Vegan almond milk ice cream
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened coconut oil, brown sugar, and granulated sugar together until well combined and creamy.
Stir in the vanilla extract and unsweetened applesauce into the sugar mixture until fully incorporated.
Gradually mix the dry ingredients into the wet ingredients until a dough forms. Fold in the vegan chocolate chips.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading.
Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are golden brown. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Once the cookies are fully cooled, take one cookie and place a scoop of vegan almond milk ice cream on the flat side. Gently press another cookie on top to form a sandwich.
Repeat the process until all cookies are used. You can enjoy them immediately or wrap them individually in plastic wrap and freeze for a firmer texture.
Store any leftovers in an airtight container in the freezer.
Nutrition Facts
Calories |
4744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.5 g | 284% | |
| Saturated Fat | 135.9 g | 680% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1719 mg | 75% | |
| Total Carbohydrate | 658.1 g | 239% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 447.6 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1428 mg | 110% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 2491 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
