Learn how to make one of THE BEST Summer desserts- the ice-cream sandwich. These Vegan Ice-cream Sandwich Cookies are simply delicious, easy to make. Vegan, no-egg, no dairy, gluten-free!
Vegan Ice-Cream Sandwich Cookies
Who doesn’t love a classic ice-cream sandwich cookie?! With this recipe, you’ll be making these deliciously dairy-free ice-cream sandwiches all summer long! Two soft and chewy chocolate chip cookies are sandwiched with a layer of vegan vanilla ice-cream and rolled in mini dairy-free chocolate chips… YUM!
Looking for more chocolate chip desserts, check these out:
- Gluten-free Chocolate Chip Cookies
- Vegan Triple Chocolate Chip Cookie Cake
- Vegan Chocolate Chip Muffins
- Vegan Chocolate Chip Pancakes
- Baked Chocolate Chip Cookie Dough Cheesecake
Why you’ll love these vegan ice-cream sandwich cookies
- They’re easy to make
- Vegan friendly
- Delicious
- Can be made gluten-free
- Cookies taste like they’re out of a bakery
- Perfect for cooling down in the sun
- Great fun to make
- Great for storing
- Anyone can get involved in and have fun making them
- Versitle
- Filled with chocolate chips
Ingredients you’ll need :
My recipe for vegan ice-cream sandwich cookies is easy, and uses ingredients you probably already have in your kitchen. Remember, you can find the fill written recipe, ingredients list and method in the recipe card at the bottom of this page.
- Dairy-free butter – Make sure to use a vegan block butter, such as Violife, Naturli Vegan Block or Flora Plant Butter for example.
- Caster sugar – Use fine, white sugar for this recipe It allows the cookies to be soft and non-grainy.
- Dairy-free milk – You can use any dairy-free milk, including soya, oat, cashew or almond.
- Vanilla extract- You can either use vanilla extract, vanilla flavouring or the vanilla seeds from a vanilla pod. This would give the best flavour!
- Gluten-free plain flour – My favourite GF flour blend is Doves Farm Gluten-free Plain Flour. If you didn’t want this recipe gluten-free, you can use regular plain / all purpose flour.
- Baking powder- Helps with the thickness and texture of the cookie.
- Bicarbonate of soda – Helps with the thickness and texture of the cookie.
- Mini vegan chocolate chips – You can use store bought dairy-free chocolate chips or make you own by melting some dairy-free dark chocolate, adding it into a piping bag and piping little chips on some grease proof paper. Freeze until set then use.
- Vegan vanilla ice-cream My favourite vegan vanilla ice-cream is Swedish Glace. It’s ultra thick and creamy and spreads out perfectly!
How to make soft gluten-free chocolate chip cookies
The key to a good ice cream sandwich cookie is to have cookies that are thick, chewy and loaded with chocolate chips, that spread out perfectly when baked, and remain soft even when frozen! These cookies are exactly that! They bake to perfection, resulting in bakery worthy cookies each and every time!
- Cream the butter
You will begin making the cookies by creaming the butter along with the milk, sugar and vanilla. This ensures the cookies will be extra light and buttery.
- Sift the dry ingredients
To help with the lightness and to prevent and lumps in the cookie dough, sift the flour and raising agents then mix. Fold in the chocolate chips to ensure each bite of the cookies are loaded with chocolate.
- Use an ice-cream scoop for even cookies
Use a small / medium sized ice-cream scoop to scoop balls of cookie dough and place on a lined baking tray.
- Chill time
Once the cookie dough balls are on the tray, use the palm of your hand to gently flatten the tops, but not too much! Chill in the fridge for 10 minutes to help the butter firm up slightly before baking. Before baking, add on some more chocolate chips (optional).
- Bake then cool
Watch the cookies spread out in the oven. Once baked, use a round cookie cutter a bit larger than the cookies to help scoot and shape the cookies into perfect rounds.
- Store
You can store the cookies in an air tight container for 1-2 days before filling with ice-cream. This will keep them fresh and soft / chewy.
The perfect sandwich cookie
The process of making homemade ice-cream sandwiches can be a little messy. Especially in the summer and heat, you have to work relatively fast to stop the ice-cream from melting. You also have to be careful not to apply too much pressure when sandwiching to prevent the cookies from breaking and the ice-cream oozing out the sides. Luckily, I’ve found some helpful tips and tricks of ways it can be done fuss free!
- Firstly, choose your dairy-free ice-cream : You can choose from any flavour ice-cream you fancy wether it be vanilla, chocolate or caramel for example.
- Prepare ice cream : While the cookies are cooling down once being baked, allow the ice-cream to stand at room temperature to soften, don’t let it fully melt through. Soften until it’s only slightly melty.
- Spread the ice cream : Once the ice-cream is lightly thawed, spoon and spread it into a clingfilm lined dish or square baking tin. Spread it evenly, this will mean the ice-cream sandwiches are even and identical. The clingfilm / plastic wrap makes it easier for removing the ice-cream when frozen.
- Cut the ice-cream : Once the ice-cream is frozen, use the clingfilm to lift it out of the tray. Using a medium sized cookie cutter (or the size of the cookies), cut out perfect rounds of ice-cream. Place the rounds on a plate to freeze again until firm. Alternatively, you can use an ice-cream scoop to scoop balls onto one cookie and press another cookie on top.
- Shape the sandwich cookies : Once the cookies have cooled and the ice cream chilled, simply place a round of ice cream between two of the cookies, like you would a ‘vegan’ burger. Lift up the sandwich cookie and roll in some mini chocolate chips. This is optional but super delicious!
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
Print
Vegan Chocolate Chip Ice-Cream Sandwich Cookies
- Total Time: 40 minutes
- Yield: 8–10 1x
- Diet: Vegan
Description
Soft and chewy chocolate chip cookies sandwiched with vanilla ice-cream and rolled in mini chocolate chips. Vegan, easy, gluten-free, no-egg, no-dairy.
Ingredients
Ingredients for the cookies
- 230g of dairy-free butter (cubed / softened)
- 280g of caster sugar
- 60ml of dairy-free milk
- 2 teaspoons of vanilla extract
- 420g of gluten-free plain flour (you can also use regular plain flour)
- 1 + 1/2 teaspoon of baking powder
- 1/2 teaspoon of bicarbonate of soda
- 100g of mini vegan chocolate chips
Ingredients for the filling
- Vegan vanilla ice-cream
- Mini vegan chocolate chips
Instructions
Method (cookies)
- Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
- Add the butter, sugar, milk and vanilla into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
- Sift in the flour, baking powder and bicarbonate of soda. Mix until just combined.
- Fold in the mini chocolate chips.
- Scoop the cookie dough into balls (the amount will depend on the size ice-cream scoop you use) using spoons or an ice-cream scoop.
- Optional step – Sprinkle some caster or granulated sugar over the cookies and add a few more chocolate chips to the top of the cookie dough before baking.
- Place the cookies on the lined tray (leave the dough in balls, don’t press them down!), leaving room in between as they will spread when baking.
- Bake in the middle of the oven for 12-14 minutes, or until very lightly golden.
- Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use the cookie cutter to scoot the cookies into a circle.
- Allow the cookies to cool on the baking tray.
Method (ice-cream filling)
- While the cookies are cooling down once being baked, check the ice-cream. You don’t want it rock solid / hard, but firm enough to scoop.
- Turn a cookie upside down, use an ice-cream scoop and scoop some ice-cream on top. Grab another cookie and press on-top of the ice-cream to create a sandwich.
- Pour some chocolate chips onto a plate, and roll the sides of the sandwich cookie in the chips. Repeat for all of the sandwich cookies.
- Once ready, serve and enjoy.
Notes
To store: Store the sandwich cookies in an air tight / sealed container in the freezer. Best enjoyed with 1 week of making.
Ice-cream: Use your favourite flavour ice-cream. If your ice cream is too hard to scoop, give it a couple minutes at room temperature and try again then scoop.
Chocolate chips: When frozen, smaller chocolate chips aren’t as hard as regular size chocolate chips. I highly recommend mini chocolate chips for this recipe.
- Prep Time: 5 minutes
- Cook Time: 12-14 minutes
- Category: cookies
- Method: Baking
- Cuisine: American
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