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    Home » All Recipes » Vegan Cookies + Brownies

    Vegan Cookie Dough Ice Cream Sandwiches

    Published: Sep 30, 2018 · Modified: Aug 23, 2021 by Megan · This post may contain affiliate links.

    2.2K shares
    Jump to Recipe
    cookie dough ice cream sandwiches with rainbow sprinkles on too

    A few weeks ago I made these Vegan Funfetti Cookie Dough Ice Cream Sandwiches and since then they have become my favorite vegan ice cream sandwich recipe. They are truly decadent and the perfect frozen summer dessert!

    cookie dough ice cream sandwiches with rainbow sprinkles on too

    How to make vegan cookie dough ice cream sandwiches

    These funfetti cookie dough ice cream sandwiches are no-bake and So easy to make. Here are the simple steps to make these vegan ice cream sandwiches

    One: Make the Vegan Funfetti Cookie Dough

    The basics of this recipe already exist on my website as I used my Vegan Funfetti Cookie Dough recipe as the base. The biggest difference is I added in some vegan mini chocolate chips. Split the cookie dough in half and set it aside.

    P.S- The main difference is heat treating flour to make sure it is safe to eat in this recipe. To heat treat flour, spread an even layer on a baking sheet lined with parchment paper. Bake at 350F for 5 minutes. Let it cool completely before adding it to your cookie dough. Super easy and keeps it safe!

    Two: Line Your 8*8 Baking dish with Parchment Paper

    This step is SUPER important. Why? If you don't use parchment paper, you won't be able to remove the vegan cookie dough ice cream sandwiches from the 8*8 baking pan. Make sure to press the parchment paper down flat and also let it stick out the sides of the pan so you can easily grab it when you need to remove the ice cream sandwiches.

    Three: Add One Layer Of Cookie Dough & The Vegan Ice Cream

    At this point, you will add ½ of the vegan funfetti cookie dough to the pan covered in parchment paper. Use your hands to press flat. Then, top with the softened ice cream. Also, make sure the ice cream is smooth and flat using a spatula.

    What Vegan Ice Cream Should I use?

    For this recipe, I used Coconut Bliss Vanilla Ice Cream, however, use whatever vegan ice cream brand you prefer! I really like this article that has a breakdown of all the best vegan ice cream brands and which ones to skip.

    Four: Place Those Vegan Cookie Dough Ice Cream Sandwiches Into The Freezer!

    The ice cream will be too soft to add the top layer of cookie dough, so add the baking tray to the freezer for 15-20 minutes or until the ice cream is frozen solid again.

    Five: Add The Second Layer of Vegan Funfetti Cookie Dough & Freeze

    Use the Same Method as the first layer and press it flat with your hands. Make sure it is pressed into the ice cream so they stick together. Then, add back to the freezer for 15-20 minutes until frozen solid.

    Six: Remove The Bars & Slice

    Once the vegan ice cream sandwiches are frozen, remove them from the freezer. Use a very sharp knife to cut into 9 cookie sandwiches. Then top with more Vegan Rainbow Sprinkles and serve!

    cookie dough ice cream sandwiches with rainbow sprinkles on top

    The best part? This recipe uses vegan cookie dough aka the raw funfetti cookie dough is completely edible! So what are you waiting for? Go out and make these absolutely addicting Vegan Funfetti Cookie Dough Ice Cream Sandwiches today!

    -TSG

    More Vegan Summer Dessert Recipes You Will Love:

    • Vegan Apricot Crumble Bars
    • Vegan Cookie Dough Popsicles
    • Vegan Blueberry Vanilla Scones
    • Vegan Strawberry Shortcake

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest or sign up for our newsletter!

    cookie dough ice cream sandwiches with rainbow sprinkles on top

    Vegan Funfetti Cookie Dough Ice Cream Sandwiches

    Vegan Funfetti Cookie Dough Ice Cream Sandwiches are made with two layers of chocolate and sprinkle filled vegan cookie dough and a thick layer of vegan vanilla ice cream. Top with extra rainbow sprinkles for the best summertime ice cream sandwich!
    5 from 3 votes
    Print Pin
    Course: Vegan Desserts
    Cuisine: Vegan
    Prep Time: 20 minutes
    Inactive Time: 40 minutes
    Total Time: 1 hour
    Servings: 9 cookie sandwiches
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    • 2 ½ cup all-purpose flour heat treated*
    • 1 cup vegan butter room temperature, I use Earth Balance
    • 1 cup cane sugar
    • 2 tsp vanilla bean paste or extract
    • 2 flax eggs mix 2 Tbsp ground flax+ 6 tbsp water to make
    • ¾ cup rainbow sprinkles
    • ½ cup vegan chocolate chips
    • 2 cups vegan vanilla ice cream

    Instructions

    • Before making the cookie dough, remove the ice cream from the freezer to soften. Also prepare the flax egg.
    • In a standing mixer combine the flour, room temperature vegan butter, cane sugar, flax eggs, and vanilla extract and beat until a thick batter is formed. Next, fold in ½ cup of the rainbow sprinkles and all the chocolate chips.
    • Line an 8*8 inch with parchment paper so that the parchment paper is hanging off the sides of the pan and completely covering the inside. Take half of the cookie dough and press it into the pan until completely flat. Top the layer of dough with the ice cream and smooth completely. Add to the freezer until the ice cream is completely firm again, about 15-20 minutes.
    • Take the remaining dough and add on top of the ice cream using your hands or a spatula to flatten, making sure to not squish out the ice cream. Add back to the freezer for 15-20 more minutes until sandwiches are completely frozen. Sandwiches can also also be left in the freezer overnight and cut the next day.
    • Remove the pan from the freezer and carefully lift the parchment from the pan. Use a large knife (ideally the length of cookies) to cut the cookie sandwiches into 9 even squares. Trim the edges of the outer slices if needed. Top the slices with the additional ¼ cup of rainbow sprinkles and enjoy.

    Notes

    • To heat treat flour and make it safe to eat in cookie dough, spread an even layer on a baking sheet lined with parchment paper. Bake at 350F for 5 minutes. Let it cool completely before adding it to your cookie dough. The safest option is to buy heat-treated flour, so please eat at your own risk.
    • Ice Cream Sandwiches will melt quickly at room temperature so serve immediately.
    • This recipe can only be stored in the freezer. Individual cookie dough sandwiches will keep in a closed container between layers of parchment paper up to 1 month.

    Nutrition

    Serving: 1sandwich | Calories: 543kcal | Carbohydrates: 76g | Protein: 6g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 187mg | Potassium: 121mg | Fiber: 2g | Sugar: 46g | Vitamin A: 1082IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
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    Reader Interactions

    Comments

    1. Karah says

      August 03, 2020 at 1:50 pm

      I am going to try these using oat flour and a combination of cashew butter and coconut manna instead of vegan butter! Beautiful recipe!

      Reply
      • Megan Horowitch says

        August 03, 2020 at 3:27 pm

        Sounds awesome! I have no idea if those substitutions will work so please do let me know if they do 🙂

        Reply
    2. ShortGirlTallOrder says

      February 23, 2020 at 9:20 pm

      Thank you Celeste!

      Reply
    3. Meredith Banks says

      February 23, 2020 at 6:46 pm

      5 stars
      I am a sucker for an icee cream sandwich and these blew me out of the water. Can’t recommend enough.

      Reply

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    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

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