Homemade Vegan Ice Cream Sandwiches (Vegan Chipwich)
These super easy vegan ice cream sandwiches are such a wonderful summer dessert recipe to cool off! Made with a simple 3 ingredient vegan vanilla ice cream and homemade vegan chocolate chip cookies that can easily be made gluten free, these are the perfect homemade ice cream sandwiches for all eaters!
A combination of two delicious vegan desserts:
Who doesn’t love a good homemade ice cream sandwich?! And with this vegan version, you’ll be making these dairy free ice cream sandwiches all summer long.
We’re using my favorite BEST vegan chocolate chip cookie recipe (linked in the recipe card) that can easily be made gluten free. The cookies are so soft in the middle, yet nice and crispy on the outer edges. Honestly, it makes for a vegan ice cream sandwich that tastes identical to a Chips Ahoy version! I’m not exaggerating!
Next, we have 3 ingredient vegan vanilla ice cream. It’s so easy and delicious. You can also use vegan chocolate ice cream. The brand I recommend is So Delicious or Forager Project!
You can also make any of my other vegan ice cream recipes too: I love this chocolate brownie ice cream, oat milk chocolate ice cream, and cashew milk ice cream!
You’re just going to love how simply these ice cream sandwiches come together- and they’re a lot of fun too! Plus, absolutely no one will know that these dessert sandwiches are eggless, dairy free, easily gluten free, and even nut free and refined sugar free as needed (especially if making your own ice cream!).
The 3 ingredients you need for the vegan vanilla ice cream:
- Heavy Vegan Cream: I like the brand, Califia Farms. However, I’ve also tested with Silk and Plant Crock. All three work great!
- Vegan Sweetened Condensed Milk: Normally, I love using Edward & Sons, but I didn’t want to have an aftertaste of coconut here- so I used an oat milk sweetened condensed milk by Nature’s Charm.
- Vanilla extract: You can also add in some vanilla bean paste to get the beautiful specks of vanilla seeds!
How to make homemade vegan ice cream:
This part is incredibly easy. You simply whip the vegan heavy cream on its own. Then fold in the sweetened condensed milk and vanilla extract. How simple!
How to make vegan ice cream sandwiches from scratch (overview)
For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.
Making homemade ice cream sandwiches is super easy, but there is a bit of a timing pattern to it. If you want those super smooth edges, like in a store bought ice cream sandwich, then you’ll need to soften the ice cream. I do this by letting it sit out at room temperature while I bake the cookies.
After the cookies are baked, I allow them to cool and by then the ice cream should be soft enough to spread. You’ll scoop the ice cream into a baking dish and spread it to the edges of the pan. Then chill the ice cream for an hour.
After the ice cream has set, you’re ready to assemble your dairy free ice cream sandwiches!
- Place a chilled cookie on top of the ice cream.
- Using a knife, trace a circle using the cookie as the guide onto the ice cream.
- Remove the cookie and fully slice the circle into the ice cream.
- Use a spatula and carefully place the sliced ice cream circle onto the bottom of the cookie. Place a second cookie on top and serve!
Repeat for all ice cream sandwiches!
Homemade ice cream sandwiches pro tips & tricks
- DON’T scoop the ice cream onto the cookie. I mean, of course you can. But if you’ve ever wondered how chefs get that beautifully smooth edge, they actually use a biscuit cutter or a knife to cut a circle out of smoothed ice cream. If you want that kind of look, then follow the instructions as written below! Otherwise, scoop away 🙂
- Chill the cookies after they’ve cooled. This will ensure your ice cream sandwiches don’t immediately melt.
- Use your favorite vegan cookie recipe: of course, if you don’t want a chocolate chip cookie ice cream sandwich, you can also use this vegan double chocolate cookie recipe or even a vegan brownie recipe!
- If it’s a super hot day: after you’ve formed the ice cream sandwiches, store them immediately in the freezer for another 20-30 minutes. That way they still stay structured when serving!
- You can use homemade ice cream: if using homemade ice cream, be sure to make the ice cream the day before. That will be easiest and just save you a lot of time on the day you want to enjoy these!
How to store ice cream sandwiches
If you have any leftover cookie ice cream sandwiches, simply store them in an airtight container and in the freezer for up to 2 months.
You are just going to absolutely love these homemade vegan ice cream sandwiches! They’re the perfect treat for a hot summer day, and both kids and adults just love them!
More frozen dessert recipes you’ll love:
Easy Vegan Strawberry Cheesecake
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Vegan Cookie Ice Cream Sandwiches (Vegan Chipwich)
- Prep Time: 20
- 60 chill time:
- Cook Time: 12
- Total Time: 32 minutes
- Yield: 5 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These super easy vegan ice cream sandwiches are such a wonderful summer dessert recipe to cool off! Made with a simple 3 ingredient vegan vanilla ice cream and homemade vegan chocolate chip cookies that can easily be made gluten free, these are the perfect homemade ice cream sandwiches for all eaters!
Ingredients
- 1 pint (16.9 oz) vegan dairy free heavy cream
- 1 can (11.25 oz) vegan sweetened condensed milk
- 1 tbsp vanilla extract
- 1 batch of simple Vegan Chocolate Chip Cookies
- 1/2 cup mini chocolate chips, for decoration
Instructions
- If you’re making your own ice cream, please do so prior to baking the cookies!
- To make the vegan ice cream: Place a 9×9 glass baking pan into the freezer while you make the batter. In a large bowl with a hand mixer or in a stand mixer with whisk attachment (the latter I find is easier), cream the heavy cream on its own until you reach nearly stiff peaks, about 3 minutes. Then pour in the sweetened condensed milk and vanilla extract. This time, use a silicone spatula and FOLD the condensed milk and vanilla into the whipped cream. Don’t mix, but fold just until the sweetened condensed milk is integrated into the whipped cream. Remove the freezing baking pan, and pour the vanilla ice cream batter into the pan. Freeze for 4-5 hours.
- Make the cookies: Start by preparing the vegan chocolate chip cookies according to directions. I recommend using a big cookie scoop (about 3 tbsp) to yield 10 even cookies (which will yield 5 ice cream sandwiches). Let the cookies cool for 10 minutes on a cooling rack, then place them into the refrigerator to chill.
- When ready to make the ice cream sandwiches: Allow the ice cream to sit at room temperature as you prepare the cookies.
- Spread the ice cream: While the cookies are cooling, your ice cream should be soft enough to spread. In a 9×9 baking dish, spoon the ice cream into the dish and spread with a butter knife or spatula to smooth. Place the ice cream in the freezer to chill for 1 hour.
- Make the ice cream sandwiches: Pair the cookies that are the most even in size together. After your ice cream has chilled, remove the baking dish from the freezer and the cookies from the fridge. Place the bottom of one cookie on top of the ice cream and use a knife to trace a circle into the ice cream. Then use the knife to cut the circle into the ice cream. Using a spatula, carefully remove the ice cream circle, and place it on the bottom of the tracing cookie. Place the second cookie on top and rest the ice cream sandwich on a baking tray. Repeat for the remaining ice cream sandwiches, working quickly so as not to melt the ice cream.
- Dip the ice cream sandwiches into the chocolate chips: In a small bowl, pour in the mini chocolate chips. Dip the edges into the bowl to coat the ice cream in mini chocolate chips.
- If it’s a particularly hot day, you may need to freeze the ice cream sandwiches after forming them to ensure they don’t melt immediately. Otherwise, enjoy as is! Store any leftovers in an airtight container in the freezer for up to 1 month.
Notes
Gluten free: I recommend using King Arthur Measure for Measure gluten free flour. It’s my favorite!
If you don’t want to make your own ice cream: I love Forager Project vanilla or So Delicious Cashew Vanilla. Nada Moo vanilla is also great!
These look so amazing! I love chocolate chips and ice cream. So these would be just perfect now! 😀
Girl, ditto!! I could eat it every day haha! Hope you love it 🙂
We made these this weekend, they were great. I could not find the condensed oat milk and used the coconut one instead, it was very good. I will order the oat one for next time just to see the difference in taste. Like always, easy and yummy! Thank you!
So awesome!! So glad you liked it 🙂 I really love the oat milk one, I think you will too! Thanks for the review!
Which vegan heavy cream do you use?
I like to use Silk or Plant Crock!