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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
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Course: Vegan Desserts
Cuisine: Vegan
Prep Time: 20 minutes
Inactive Time: 40 minutes
Total Time: 1 hour
Servings: 9 cookie sandwiches

Ingredients 

  • 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!