Vegan Cookie Dough Ice Cream Sandwiches
Vegan Funfetti Cookie Dough Ice Cream Sandwiches are a delightful way to satisfy your sweet cravings. Picture thick, chewy funfetti cookie dough, studded with colorful sprinkles, enveloping a creamy layer of vegan vanilla ice cream. These sandwiches are not only eye-catching with their playful bursts of color, but they also offer a satisfying blend of flavors and textures. With each bite, you’ll experience the sweetness of the cookie dough contrasting beautifully with the smooth, cold ice cream.
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I first made these Vegan Cookie Dough Ice Cream Sandwiches as a special summer treat for friends, and they were an instant hit! Whether it’s a warm sunny afternoon or a cozy evening with loved ones, this treat brings smiles and joy. They’re perfect for family gatherings, birthday celebrations, or just a fun way to indulge in a nostalgic dessert without any animal products. Trust me; you’ll want to save this recipe in your dessert arsenal!
Why You’ll Love This Recipe
- Simple & Quick: With just a few easy steps, these sandwiches come together in no time.
- Irresistible Flavor: The chewy cookie dough paired with creamy ice cream creates a taste sensation you won’t forget.
- Eye-Catching Appeal: Bright, colorful sprinkles make these treats inviting and fun for all ages.
- Flexible Serving: Perfect for snacks, parties, or just a little pick-me-up whenever a sweet craving strikes.
- Diet-Friendly Options: Completely vegan, making them suitable for various dietary preferences!
Ingredients You’ll Need
- 1 cup vegan butter: Use Earth Balance or your favorite brand. This adds rich flavor and helps achieve that soft, chewy texture.
- ¾ cup cane sugar: A natural sweetener that adds delightful sweetness.
- ¼ cup light brown sugar: This gives a hint of caramel notes and moisture to the cookie dough.
- 2 flax eggs: Made from 2 tablespoons ground flaxseed mixed with 6 tablespoons water, these replace traditional eggs and help bind the dough.
- 2 teaspoon vanilla bean paste or extract: Pure vanilla extract enhances flavor depth; vanilla bean paste gives tiny specks for a gourmet look.
- 2 ½ cup all-purpose flour: This is the base of your cookie dough; make sure to heat treat it to kill any off-flavors.
- ½ teaspoon salt: A pinch of salt balances sweetness and enhances flavor.
- ¾ cup rainbow sprinkles: ½ cup for the dough and ¼ cup for topping—because who doesn’t want a sprinkle of fun?
- ½ cup vegan chocolate chips: These add melty, rich chocolatey chunks to your cookies.
- 1 pint vegan vanilla ice cream: This will be the heart of your sandwich, providing a creamy and cool contrast.
How to Make Vegan Cookie Dough Ice Cream Sandwiches
- Soften Ice Cream: First, take the vegan ice cream out of the freezer to soften while you prepare the cookie dough. This helps it spread more easily.
- Cream Butter and Sugars: In a stand mixer, combine 1 cup vegan butter, ¾ cup cane sugar, and ¼ cup light brown sugar. Beat until the mixture is light and fluffy, a process that takes about 2-3 minutes.
- Add Flax Eggs and Vanilla: Mix in 2 flax eggs and 2 teaspoons vanilla bean paste, ensuring everything is combined well.
- Incorporate Dry Ingredients: Gradually add 2 ½ cups all-purpose flour and ½ teaspoon salt. Mix until it’s a thick and sticky cookie dough.
- Fold in Sprinkles and Chocolate Chips: Gently fold in ½ cup rainbow sprinkles and ½ cup vegan chocolate chips using a spatula, ensuring even distribution without overmixing.
- Prepare Pan: Line an 8×8 inch baking pan with parchment paper, letting it hang over the edges—this makes it easy to lift out later.
- Layer Cookie Dough: Press half of the cookie dough into the prepared pan evenly. Place another layer of parchment paper on top and spread the remaining cookie dough on top. Remove the top parchment layer; chill in the fridge or freezer.
- Add Ice Cream Layer: Once the bottom layer is ready, scoop the softened vegan vanilla ice cream onto the bottom layer of cookie dough. Spread it out evenly, then return it to the freezer until firm, about 20-30 minutes.
- Seal with Top Layer: Take the chilled cookie dough layer and gently press it on top of the ice cream to seal everything together.
- Freeze Again: Cover the pan with plastic wrap and freeze for at least 2 hours, or overnight for the best result.
- Slice for Serving: When ready, gently glide a knife along the edges to release the cookie dough. Trim the edges if desired for a neater presentation.
- Cut Into Squares: Slice into 12-16 even squares for perfect servings.
- Add Final Touches: Sprinkle the remaining ¼ cup of rainbow sprinkles on top of each sandwich, making them even more fun before serving.
Storing & Reheating
Store leftover Vegan Cookie Dough Ice Cream Sandwiches in an airtight container in the freezer. They’ll easily keep for up to three months. Make sure to layer parchment paper between sandwiches for easy retrieval. Avoid storing at room temperature, as they will melt quickly. If they become too soft after being stored, leave them in the freezer a few minutes to firm up before enjoying!
Chef’s Helpful Tips
- Make sure your vegan butter is at room temperature for easy creaming; this helps incorporate air and create a light texture.
- If you don’t have flax seeds, you can use chia seeds for a similar binding effect in making the “eggs.”
- Avoid overcooking the cookie dough layer; you want it chewy, not dry!
- Experiment with different flavored vegan ice creams for unique combinations.
- If you wish to make mini sandwiches, simply cut the cookie dough into smaller pieces and adjust the ice cream amount accordingly.
These Vegan Cookie Dough Ice Cream Sandwiches are more than just a dessert—they are an experience! Each bite is a playful mix of chewy cookie and cool ice cream that brings back all the joyful nostalgia of childhood treats. I encourage you to get creative; try different sprinkles and flavors each time! So, gather your friends or family, whip up a batch, and enjoy the sweetness of homemade vegan indulgence!
Recipe FAQs
How can I substitute the vegan butter in this recipe?
You can use coconut oil or a homemade nut butter as a substitute for vegan butter. However, keep in mind that variations may slightly change the texture and flavor.
Can I make this gluten-free?
Absolutely! Simply replace the all-purpose flour with a 1:1 gluten-free baking flour, ensuring it has xanthan gum in the mix for optimal results.
How long will these ice cream sandwiches last in the freezer?
These sandwiches can last for up to three months if stored properly in an airtight container, wrapped tightly to prevent freezer burn.
Can I use a different flavor of vegan ice cream?
Of course! Feel free to swap out the vegan vanilla ice cream for flavors like chocolate, mint, or even coffee to mix things up. Each variation offers a delicious twist!
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📖 Recipe Card
Vegan Cookie Dough Ice Cream Sandwiches
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 sandwiches 1x
- Category: Desserts & Appetizers
- Method: No-Bake
- Cuisine: Vegan
Description
Vegan Cookie Dough Ice Cream Sandwiches are a delightful treat that blend creamy ice cream with rich cookie dough. Perfect for parties or a sweet snack, this easy recipe features a blend of vegan ingredients including rainbow sprinkles and chocolate chips for a fun twist that anyone can enjoy!
Ingredients
- 1 cup vegan butter
- ¾ cup cane sugar
- ¼ cup light brown sugar
- 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water)
- 2 teaspoon vanilla bean paste
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- ¾ cup rainbow sprinkles
- ½ cup vegan chocolate chips
- 1 pint vegan vanilla ice cream
Instructions
- Soften the ice cream by removing it from the freezer. Prepare the flax eggs by mixing ground flaxseed with water and letting sit for 5 minutes.
- In a standing mixer, cream together the vegan butter, cane sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
- Add the flax eggs and vanilla bean paste to the mixture and mix well.
- Gradually incorporate the all-purpose flour and salt, mixing until you form a thick cookie dough.
- Fold in the vegan chocolate chips and ½ cup of rainbow sprinkles into the dough with a spatula.
Notes
Ensure the flour is heat treated before use for safety regarding raw ingredients.
Adjust the amount of rainbow sprinkles based on personal preference for color and crunch.
Nutrition
- Serving Size: 1 sandwich
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
