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.
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Servings: 12 cookie 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.
Nutrition
Serving: 1sandwich | Calories: 461kcal | Carbohydrates: 61g | Protein: 5g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 3g | Cholesterol: 17mg | Sodium: 246mg | Potassium: 129mg | Fiber: 2g | Sugar: 38g | Vitamin A: 166IU | Vitamin C: 0.2mg | Calcium: 73mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!