Description

These no bake small batch cookie dough ice cream bars feature a 3 ingredient dairy free vanilla bean ice cream sandwiched between two layers of soft cookie dough. No eggs, no dairy, and SO easy, you’ll never buy another store bought ice cream sandwich again!

Ingredients

Scale

1 batch vegan cookie dough
1 cup (240 mL) vegan heavy cream
1/3 cup (3.2 ounces or half container) vegan sweetened condensed milk
2 tsp vanilla bean paste

Optional topping:

1/2 batch vegan chocolate ganache
1/2 cup chopped peanuts, pistachios, or almonds

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Instructions

Prep: Grease a 9″ loaf pan and place a piece of parchment paper in the middle. Place a medium bowl in the freezer to chill (this will be for the ice cream- you’ll make the cookie dough in a separate bowl). Make sure the flour for the cookie dough is heat-treated. This is super important! Read the cookie dough post for more notes on that.
Make the cookie dough: Follow the instructions for making the cookie dough. Once the cookie dough is made, place it into the fridge to chill while you make the ice cream.
Make the vanilla bean ice cream: Remove the bowl from the freezer and pour the vegan heavy cream in. Use a hand mixer and cream the heavy cream as is until you achieve stiff peaks, about 5 minutes. Then add in the vegan sweetened condensed milk and vanilla bean paste. Mix again until thoroughly combined. Set aside.
Assemble the cookie dough ice cream sandwiches: Remove the cookie dough from the fridge and spoon half of the cookie dough into the prepared 9″ loaf pan. Press the cookie dough down to form a flat layer on the bottom. Spoon the ice cream on top of the cookie dough and use an offset spatula to smooth. WAIT to top with the remaining cookie dough- we’ll do that when the ice cream is fully set and frozen. You can store the remaining half of the cookie dough in the fridge.
Chill: Place the half assembled cookie dough ice cream sandwiches into the freezer to chill for 1.5-2 hours, or until the ice cream is firm to the touch.
Finish the assembly: Once the ice cream is firm, spoon the remaining cookie dough on top of the ice cream, and press it down on top of the ice cream to form an even layer. Place the cookie dough ice cream sandwiches back into the freezer to continue chilling for another 30 minutes.
Slice and serve: Once the ice cream sandwiches are set, you can prepare the vegan chocolate ganache according to instructions, and stir in chopped nuts. Remove the cookie dough ice cream sandwiches from the pan, and slice into 6-8 small bars with a large kitchen knife. Dip half or all of the ice cream sandwich into the chocolate ganache and set on a piece of parchment paper until firm. Bite and enjoy!
Storage: Store any leftovers in an airtight bag or container and in the freezer for up to 3 months.

Notes

Gluten free: I recommend using King Arthur Gluten Free Measure for Measure flour. You will still need to heat treat the flour. You can also use oat flour (STILL heat treat), but you will need to use the gram measurements for the flour.

Heavy cream: I like using Silk or Plant Crock vegan heavy cream. Califia is okay, sometimes it doesn’t whip into stiff peaks so you’ll just have to be cautious. You can also use coconut cream, but chill the can before use. You will also notice a more coconut flavor if you go that route.

Sweetened condensed milk: I recommend Edward & Sons or Nature’s Charm. E&S is coconut based, whereas Nature’s Charm is oat based so there is a slight difference in taste profile there, but overall, the vanilla ice cream is delicious either way.