These Vegan Cookie Dough Ice Cream Sandwiches are the perfect Summer dessert! With two layers of funfetti cookie dough and vanilla ice cream, they are a decadent vegan ice cream sandwich made with 10 ingredients.
* Recipe originally shared September 2018 and updated July 2026*
I created these cookie dough ice cream sandwiches circa 2018 (they were among the first 10 recipes I ever created!)... but they needed a little revamp.
With a slightly improved recipe & layering process, these funfetti cookie dough ice cream sandwiches are just as delicious as ever!
Ingredients:
Ingredient & substitution notes:
- Vegan vanilla ice cream: I made these sandwiches with Oatly vanilla ice cream; however, I also love the So Delicious & Coconut Bliss brands!
- Vanilla keeps these more traditional, but you can swap in any flavor of ice cream you like!
- Flax eggs: This helps bind the cookie dough and is the vegan egg replacement that keeps this cookie dough safe to eat raw!
- I recommend using golden ground flaxseed for the best end color to your cookie dough.
- Heat-treated flour: I heat-treated the flour myself by baking it on a parchment-lined tray at 350F for about 5 minutes. However, you can also buy heat-treated flour.
- This is 100% necessary to ensure the cookie dough is safe to eat, so don't skip this step.
How to make cookie dough ice cream sandwiches
These funfetti cookie dough ice cream sandwiches are a no-bake treat that is so easy to make! Here are the simple steps to make them:
Heat treat the flour:
To heat treat flour, spread the flour evenly on a parchment-lined baking sheet. Bake at 350F for 5-8 minutes or until the flour reaches 160F to kill any harmful bacteria.
Let it cool completely before adding it to your cookie dough (otherwise it will melt the butter and lead to a super dense cookie dough that isn't fluffy).
Make the Vegan Funfetti Cookie Dough:
The basics of this recipe are already on my website, as I used my Vegan Funfetti Cookie recipe as the base. The biggest difference is that I added some vegan mini chocolate chips and swapped ¼ cup of the cane sugar for brown sugar.
Assemble the cookie dough layers:
First, line your 8*8-inch baking pan with parchment paper.
Make sure to press the parchment paper down flat and let it stick out the sides of the pan so you can easily grab it when you need to remove the ice cream sandwiches.
Then, add half of the vegan cookie dough to the pan and use your hands to press it flat.
Top the cookie dough with another sheet of parchment paper and press out the remaining ½ of the cookie dough. Then, remove this layer and set it aside.
Add the ice cream & freeze:
Add the softened vanilla ice cream to the bottom layer of cookie dough. Use a spatula to smooth it out evenly.
The ice cream is too soft to add the top layer of cookie dough, so add the baking tray to the freezer for about 30 minutes or until the ice cream is frozen solid again.
Add top layer & freeze:
Take the second layer of cookie dough that is on the parchment paper and invert it onto the ice cream layer.
Make sure it is pressed into the ice cream so that it sticks together. Then, add back to the freezer for at least 2 hours until frozen through.
Remove bars & slice:
Once the vegan ice cream sandwiches are frozen, remove them from the freezer. Use a very sharp knife to cut into 12-16 cookie sandwiches.
Then top with more vegan rainbow sprinkles and serve!
How do I store cookie dough ice cream sandwiches?
Ice cream sandwiches can be sliced and stored in a freezer-safe bag or in a freezer-safe container between layers of parchment paper in the freezer for up to 1 month.
They melt pretty quickly once they are at room temperature, so enjoy them right out of the freezer whenever you're craving something sweet!
I can't wait for you to try these delicious Vegan Cookie Dough Ice Cream Sandwiches! With layers of funfetti cookie dough and creamy vanilla ice cream, they really are the most addicting Summer treat. Enjoy!
-TSG
More Summer dessert recipes you will love:
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Vegan Funfetti Cookie Dough Ice Cream Sandwiches
Ingredients
- 1 cup vegan butter room temperature, I use Earth Balance
- 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 teaspoon vanilla bean paste or extract
- 2 ½ cup 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
Make the cookie dough:
- Before making the cookie dough, remove the ice cream from the freezer to soften. Also, prepare the flax eggs.
- In a standing mixer, cream together the vegan butter, sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Next, mix in the flax eggs and vanilla bean paste.
- Add in the all-purpose flour and salt and mix into a thick cookie dough.
- Finally, pour in the vegan chocolate chips and ½ cup of the rainbow sprinkles and use a spatula to fold them into the dough.
Assemble & Freeze:
- Line an 8*8 inch pan with parchment paper so that the parchment paper hangs off the sides of the pan and completely covers the inside.
- Take half of the cookie dough and press it into the pan until completely flat. Spread another layer of parchment paper on top of the cookie dough and spread the remaining cookie dough on top. Remove the top layer of parchment paper and place it into the fridge or freezer.
- Scoop the ice cream onto the bottom layer of the cookie dough and use a spatula to spread it out evenly. Add the pan of cookie dough & ice cream to the freezer until the ice cream is completely firm again, about 20-30 minutes.
- Remove the tray from the freezer and top it with the second square of cookie dough that was chilling in the fridge. Gently press the cookie dough into the ice cream layer to seal it together.
- Cover the pan with plastic wrap and return it to the freezer for at least 2 hours until the sandwiches are completely frozen. The cookie dough ice cream sandwiches can also be left in the freezer overnight and cut the next day.
Slice & enjoy!
- Remove the tray from the freezer and gently glide a knife along the edges to help release the cookie dough from the pan.
- Trim the edges of the outer slices if desired for a cleaner look. Then, slice into 12-16 evenly sized squares.
- Sprinkle the remaining ¼ cup of rainbow sprinkles on top of the ice cream sandwiches. Serve & 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 or until it reaches 160F. 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 them 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 or in a freezer-safe bag for up to 1 month.
Karah says
I am going to try these using oat flour and a combination of cashew butter and coconut manna instead of vegan butter! Beautiful recipe!
Megan Horowitch says
Sounds awesome! I have no idea if those substitutions will work so please do let me know if they do 🙂
ShortGirlTallOrder says
Thank you Celeste!
Meredith Banks says
I am a sucker for an icee cream sandwich and these blew me out of the water. Can’t recommend enough.