Name: Vegan Cookie Dough Ice Cream Sandwiches
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
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 Funfetti Cookie Dough Ice Cream Sandwiches offer a delightful twist on a classic dessert. Imagine biting into a crunchy yet chewy cookie that’s bursting with colorful sprinkles and creamy ice cream in between—pure bliss! The combination of sweet vanilla flavors, chocolate chips, and playful sprinkles makes these sandwiches a perfect treat for any sweet tooth.

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 while searching for a fun, vegan dessert that would impress my friends at a summer gathering. I knew I wanted something colorful and fun, and these Vegan Cookie Dough Ice Cream Sandwiches did not disappoint. They turned out to be a real crowd-pleaser, and I can’t wait for you to experience the joy of making and devouring them too!

Why You’ll Love This Recipe

Simple & Quick: Whip these delicious sandwiches up in about an hour (prep included).
Irresistible Flavor: The cookie dough is rich and buttery, while the ice cream adds a creamy finish.
Eye-Catching Appeal: With vibrant sprinkles, these treats are as gorgeous as they are tasty.
Flexible Serving: Perfect for summer parties, after-school snacks, or even a midnight treat.
Diet-Friendly Options: Completely vegan without sacrificing flavor, making it great for everyone to enjoy.

Ingredients You’ll Need

1 cup vegan butter: I recommend Earth Balance for its creamy texture and flavor, making a rich cookie dough.
¾ cup cane sugar: Adds sweetness; you can substitute it with coconut sugar for a deeper flavor.
¼ cup light brown sugar: This enhances the chewiness of the cookies; dark brown sugar can also work for a richer taste.
2 flax eggs: Made by mixing 2 tablespoons ground flaxseed with 6 tablespoons water, these act as binders perfect for vegan baking.
2 teaspoons vanilla bean paste or extract: For that delightful vanilla aroma, choose paste for extra flecks of real vanilla bean!
2 ½ cups all-purpose flour: Ensure it’s heat-treated to avoid raw flour (just bake at 350°F for 5 minutes).
½ teaspoon salt: A pinch helps to balance the sweetness.
¾ cup rainbow sprinkles: Use ½ cup in the dough and reserve ¼ cup for topping; these add color and a fun texture.
½ cup vegan chocolate chips: For that chocolatey goodness! Look for brands that are dairy-free.

Soften the Ice Cream: Before making your cookie dough, take the vegan vanilla ice cream out of the freezer to soften it. Also, prepare your flax eggs by letting them sit for about 5 minutes until they’re gel-like.
Cream the Butters and Sugars: In your stand mixer, combine 1 cup of vegan butter, ¾ cup of cane sugar, and ¼ cup of light brown sugar. Beat together until light and fluffy—this should take about 2-3 minutes.
Add the Flax and Vanilla: Once fluffy, mix in the prepared flax eggs and 2 teaspoons of vanilla bean paste until fully combined.
Combine Dry Ingredients: Gradually add in the 2 ½ cups of heat-treated all-purpose flour and ½ teaspoon of salt, mixing until a thick cookie dough forms.
Fold in Extras: Lastly, gently fold in ½ cup of rainbow sprinkles and ½ cup of vegan chocolate chips to create a fun mix.
Prepare the Pan: Line an 8×8 inch baking pan with parchment paper, ensuring the paper hangs over the edges for easy removal later.
Layer the Dough: Press half of the dough firmly into the bottom of the prepared pan. Add another layer of parchment paper on top, and spread the remaining dough across it. Remove the top parchment and let it chill in the fridge or freezer.
Add the Ice Cream: Once the cookie dough is set, scoop the softened ice cream onto the bottom layer. Spread it evenly with a spatula before returning it to the freezer for 20-30 minutes until just firm.
Top with Second Layer: After the ice cream firms up, gently place the second layer of cookie dough on top, pressing it down to seal the layers together.
Freeze Completely: Cover the pan with plastic wrap and freeze for at least 2 hours or overnight for best results. The longer, the better!
Slice into Sandwiches: Once frozen, carefully run a knife along the edges of the pan to release. Trim the outer edges if desired and slice into 12-16 squares.
Final Touch: Sprinkle the remaining ¼ cup of rainbow sprinkles over the top of the sandwiches for an eye-catching finish. Serve and enjoy!

Storing & Reheating

Store any leftover Vegan Cookie Dough Ice Cream Sandwiches in an airtight container in the freezer for up to three months. They are best enjoyed frozen, but if you need to thaw them briefly, let them sit at room temperature for 5-10 minutes. To keep their texture, avoid leaving them out for too long.

Chef’s Helpful Tips

Ensure your vegan butter is at room temperature for smooth creaming. It’s crucial for the cookie dough’s lightness.
If your dough feels too soft, refrigerate it for 10-15 minutes before pressing it into the pan.
For a more decadent treat, try using dark chocolate chips in place of the vegan chocolate.
Always make sure to heat-treat your flour to eliminate any bacteria risks, especially when eating unbaked cookie dough.
Feel free to customize with your favorite mix-ins—nuts or dried fruits can elevate these sandwiches, too!

These Vegan Cookie Dough Ice Cream Sandwiches are not only fun to make but also incredibly satisfying to eat. It’s a wonderful balance of textures—the creaminess of the ice cream complemented by the chewy cookie dough is a match made in heaven.

Don’t hesitate to experiment with different add-ins or ice cream flavors, as this recipe is as versatile as it is delicious! So gather your ingredients, roll up your sleeves, and dive into the fun of making these delightful treats. You won’t regret it!

Recipe FAQs

Can I make these gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Just ensure that it includes xanthan gum for proper texture.

How should I store them?

Keep your Vegan Cookie Dough Ice Cream Sandwiches in an airtight container in the freezer. They maintain their best flavor and texture for up to three months.

Can I use a different flavor of ice cream?

Definitely! While vegan vanilla is a classic choice, you can easily swap it for your favorite vegan ice cream—chocolate or cookies and cream would be amazing too.

Can I make the cookie dough ahead of time?

Yes, you can prepare the cookie dough and store it in the refrigerator for up to one week before assembling the sandwiches. It’s a great way to save time when hosting!