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
Scale
- 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!