Description
Indulge in the ultimate summer treat with these Cookie Dough Vegan Ice Cream Sandwiches! Perfect for warm days or any gathering, this easy no-bake dessert combines rich, creamy non-dairy ice cream with a delicious cookie dough base made from wholesome ingredients. Each bite is a delightful blend of flavors and textures, ensuring satisfaction without the guilt. Whether you’re hosting a backyard barbecue, enjoying a picnic, or just craving something sweet, these sandwiches are sure to impress family and friends alike. They are incredibly versatile—customize with your favorite flavors of non-dairy ice cream and toppings for a personalized touch. Get ready to enjoy a refreshing dessert that’s as simple to make as it is delicious!
Ingredients
Scale
- 1 flax egg (1 tablespoon ground flaxseed + 2 tablespoons water)
- ½ cup vegan butter, melted
- ½ cup + 2 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- 1¾ cups gluten-free flour (heat-treated)
- ⅛ teaspoon pink Himalayan salt
- ½ cup mini dairy-free chocolate chips
- 20 fluid ounces vanilla non-dairy ice cream
Instructions
- Line a rimmed baking sheet with parchment paper.
- In a mixing bowl, combine the flax egg, melted vegan butter, maple syrup, and vanilla extract until smooth.
- Mix in heat-treated flour and salt until a soft dough forms; fold in chocolate chips.
- Press the dough into a rectangle on the baking sheet, cover with parchment, and freeze for at least 40 minutes.
- Slice the dough in half vertically; spread ice cream over one half and top with the other half to form a sandwich.
- Freeze for another 4 hours or overnight until set; slice into squares to serve.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 18g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg