Vegan Ice Cream Sandwiches

These Vegan Ice Cream Sandwiches are a fun and delicious frozen treat perfect for a hot summer day! Made with a creamy coconut vanilla ice cream base that is both delicious and subtly sweet stacked between two soft and chewy paleo vegan chocolate chip cookies. 

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Vegan Ice Cream Sandwiches

Craving a frozen treat to beat the heat? These Vegan Ice cream Sandwiches are so fun to make and perfect for summer time. They remind us of those classic childhood desserts we used to love getting from the ice cream truck man with the nostalgic music playing.

This dairy-free ice cream sandwich recipe is a delicious and healthier version made with wholesome ingredients. The soft and chewy cookie base is made using our Vegan Chocolate Chip Cookies and filled with a creamy and amazing vanilla coconut ice cream using our vegan Keto Ice Cream recipe.

My kids love enjoying them along with our other summer-friendly frozen treats which includes our Oreo Ice Cream Cake,  Strawberry Shortcake Bars,  and Watermelon Popsicles.

Why We Love This Recipe

This is the perfect healthy frozen treat for any warm summer day, and we love that the delicious creamy vanilla base is stuffed between pieces of soft and chewy gluten free chocolate chip cookies. It’s also completely grain-free, paleo-friendly, dairy-free, and super fun and versatile.

What is vegan ice cream made of?

This non-dairy ice cream is made with a delicious canned coconut milk base that is flavored with vanilla extract.

A bit more healthy than dairy ice cream, vegan ice cream can be made from variety of things like this chocolate banana ice cream  or mango ice cream. All you need is a dairy-free cream base, sweetener (optional), and vanilla.

Ingredients For These Non Dairy Ice Cream Sandwiches

Many classic ice cream sandwiches are made using all purpose flour, butter, granulated sugar, brown sugar and eggs. Since we wanted to keep our ice cream sandwiches vegan and paleo-friendly, we are going to be using:

For the Vegan Cookies

Wet Ingredients:

• Coconut oil: replaces the butter in this gluten free cookie recipe. You want the texture to be soft, like butter and NOT melted. It gives the vegan cookies a subtle hint of coconut flavor but if you’re not a fan of coconut at all, be sure to use refined coconut oil which has a neutral scent and flavor. If you prefer not to use coconut oil at all, you can try vegan butter, but I have not tested it out with that so can’t ensure the results.
• Vanilla extract: makes the cookies delicious and brings out the flavors from all the other ingredients.

Paleo Sweeteners:

• Pure maple syrup: a natural liquid sweetener that is vegan-friendly and adds a subtle sweetness. If you don’t have it, you can try agave syrup, coconut nectar syrup, brown rice syrup or Lakanto Sugar-Free syrup.
• Coconut Sugar: a lower glycemic sweetener that is similar to the taste of brown sugar. If you don’t have it,  feel free to use regular brown sugar or golden monk fruit sweetener for a low carb no sugar sweetener.

Dry Ingredients:

• • Almond Flour: Be sure to use superfine blanched almond flour and not almond meal. Almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method.
  • Coconut Flour: just two tablespoons is all you’ll need and is imperative to hold the cookies together and gives them that perfect soft and chewy texture with crispy edges
  • GF Baking Powder leavening agent that helps the cookies rise and give them structure
  • Coarsely Chopped Dairy-Free Chocolate or Vegan Chocolate Chips – Hu’s or Lily’s is the brand we use
  • Cinnamon – helps bring out the flavors and makes these one bowl gluten free chocolate chip cookies delicious

For the Non Dairy Ice Cream – includes instructions for both a no churn ice cream option or if you have or want to use an ice cream maker

Like most non dairy ice cream recipes, this one is simple to customize and starts off with:

• coconut cream – we like to buy the one from Trader Joe’s or you can spoon out the thick part of chilled full-fat coconut milk
• full-fat coconut milk – be sure to buy the canned full-fat coconut milk and not lite coconut milk from a carton
• cashew butter – is what gives this ice cream the best “cheesecake” flavor without traditional cream cheese. However, if you don’t have cashew butter, you can sub another nut butter such as almond butter or even homemade cashew cream 
• maple syrup for vegan ice cream OR you may also sub with honey, agave or your favorite low carb keto liquid sweetener such as liquid monk fruit sweetener, stevia or Lakanto sugar-free maple syrup
• pure vanilla extract

Optional Toppings

• Unsweetened shredded coconut
• Dairy free chocolate chips
• Gluten free sprinkles

How To Make Vegan Ice Cream Sandwiches

For the vegan chocolate chip cookies:

1. PREHEAT OVEN to 350F. Line a large baking sheet with parchment paper and set aside.
2. COMBINE SUGAR AND WET INGREDIENTS: Start off by creaming together the softened coconut oil and coconut sugar with a fork. You can also use a hand mixer if you like. Stir in the maple syrup and vanilla until smooth.
3. ADD DRY INGREDIENTS: Stir in the baking powder, almond flour, coconut flour and cinnamon and mix until the dough is combined.
4. ADD CHOCOLATE: Fold in chopped vegan chocolate or dairy free chocolate chips.
5. SHAPE DOUGH: Use a small cookie scoop or measure out 2 Tablespoon-sized balls onto the baking sheet.
6. FLATTEN COOKIES: Gently flatten the dough with your palm or the bottom of a small glass.
7. BAKE: Bake for about 11-13 minutes OR until slightly golden. DO NOT overbake. Sprinkle with some flaky sea salt, if desired.
8. COOL: Allow to cool for 15 minutes before transferring to a wire rack.

Assembly

For the vegan ice cream

1. MAKE THE ICE CREAM: Place the coconut cream, almond milk, nut butter, sweetener and vanilla into a Vitamix or a high-speed blender. Blend on high for 30 seconds, or until smooth and the mixture is combined.
2. ICE CREAM MAKER INSTRUCTIONS: If you have an ice cream maker, have it ready and the bowl chilled prior to starting. Pour the blended mixture directly from your blender into the ice cream maker while it is moving. Churn for 20-25 minutes until it becomes a firm ball or the ice cream maker stops rotating.
3. WITHOUT AN ICE CREAM MAKER: If you don’t have an ice cream maker, pour the mixture into ice cube trays for 2 hours, or until frozen. Blend frozen ice cubes in a high-speed blender until smooth.
4. TRANSFER TO ICE CREAM CONTAINER: Spoon the vegan ice cream mixture into a 9 x 5 loaf pan or 2-quart ice cream container. Cover and freeze for at least 4 hours or overnight.

   

   

   
   
5. When ready to assemble, remove ice cream from freezer and allow a few minutes (5-15 minutes – varies depending on coconut milk used) for ice cream to soften at room temperature. Before scooping, ice cream may be hard and icy depending on the brand of coconut milk you use.
6. Fill cookies with generous scoops of coconut ice cream. Roll into toasted coconut, sprinkles or even mini chocolate chips.
7. Wrap each sandwich in plastic wrap and store in freezer allowing to set up and harden slightly or until ready to enjoy. Remove from freezer about 10 minutes before planning to eat.

Variations

Instead of using chocolate chip cookies, you can also use our Chocolate Cookies, Snickerdoodles or even Lemon Cookies.

Can I make ice cream sandwiches ahead of time?

Yes, absolutely.

The ice cream and cookies can be made separately and stored in the freezer separeately for up to 2 weeks in advance. Then thaw them out and assemble when you’re ready to enjoy.

How to store ice cream sandwiches

Once the sandwiches have been assembled, you can store them in an airtight container for up to 3 day, otherwise, the cookies will be too hard to eat without the ice cream melting. Just be sure to thaw them out a couple of minutes before eating.

Other Helpful Tips

You can also bake the gluten free cookie batter in this Wilton Ice Cream Sandwich Pan if you want to make sure all of your cookie sizes are uniform. If you don’t have that pan, you could definitely use either a jumbo muffin tin or a regular muffin tin filled 1/3 of the way for smaller ice cream sandwiches. The cakes will be just the right thickness to sandwich a scoop or so of creamy coconut dairy-free ice cream between them.

Instead of using the ice cream recipe, go for your favorite cookies and ice cream – it will be amazing either way.  Just do not forget to roll the sides into a pile of toasted coconut, gluten free sprinkles, or even dairy free chocolate chips.

Other Vegan Ice Cream Recipes You Might Enjoy:

Vegan Strawberry Cheesecake Ice Cream

Chocolate Banana Ice Cream

Blueberry Popsicles

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Vegan Ice Cream Sandwiches

Prep Time

30 mins

Chill Time

4 hrs

Total Time

4 hrs 30 mins

 

These Healthy Vegan Ice Cream Sandwiches are a fun and delicious frozen treat perfect for a hot summer day! Made with creamy coconut vanilla ice cream base that is both delicious and subtly sweet stacked between two soft and chewy paleo vegan chocolate chip cookies. 

Course: Dessert

Cuisine: American

Keyword: banana coconut dessert, ice cream sandwiches homemade, summer dessert idea

Servings: 3 sandwiches

Calories: 482 kcal

Author: Kelly

Ingredients

Vegan Chocolate Chip Cookies

• 1/3 cup softened coconut oil , you want it soft like butter (use refined if you don't want any coconut flavor - can also try subbing with vegan butter)
• 1/3 cup coconut sugar (you can also try subbing with Lakanto golden monk fruit sweetener OR brown sugar if not paleo)
• 1/3 cup pure maple syrup (can also sub with 3 Tbsp Lakanto sugar-free maple syrup)
• 1 tsp pure vanilla extract
• 1/2 teaspoon pure vanilla extract
• 2/3 teaspoon GF baking powder
• 1 1/3 cups superfine blanched almond flour
• 2 tablespoons coconut flour
• 1/2 teaspoon cinnamon
• 1/3 cups dairy-free chocolate chips OR chopped chocolate , we like Hu's Kitchen Gems or Lily's Sweets, plus more for topping

Coconut Ice Cream:

• 1.5 cups coconut cream , we like to buy the one from Trader Joe's or you can spoon out the thick part chilled full-fat coconut milk
• 2 14-ounce cans full-fat coconut milk chilled
• 1/4 cup creamy cashew butter can sub with any other nut butter
• 1.2 cup maple syrup OR sub with any liquid sweetener of choice
• 2 teaspoons pure vanilla extract

Optional Toppings:

• 1/2 cup toasted unsweetened shredded coconut
• sprinkles
• mini chocolate chips

Instructions

Vegan Cookies:

1. Preheat oven to 350F. Line a large baking sheet with parchment paper.

2. In a medium bowl, mix coconut oil and coconut sugar using a fork until combined. Stir in maple syrup and vanilla until smooth.

   

3. Add baking powder, almond flour, coconut flour and cinnamon until dough is combined. Fold in chocolate.

   

4. Roll 2 Tbsp sized dough balls and place on lined baking sheet. Press down each ball to form a disk then add more chocolate chips.

   

5. Bake in preheated oven for 11-13 minutes. Do not overbake. Remove & & allow to cool. Top with flaky sea salt if desired. The cookies will crisp & firm up once cool.

   Allow to cool completely before assembling.

   

Coconut Ice Cream:

1. MAKE THE ICE CREAM: Place the coconut cream, almond milk, nut butter, sweetener and vanilla into a Vitamix or a high-speed blender. Blend on high for 30 seconds, or until smooth and the mixture is combined.

   

2. ICE CREAM MAKER INSTRUCTIONS: If you have an ice cream maker, have it ready and the bowl chilled prior to starting. Pour the blended mixture directly from your blender into the ice cream maker while it is moving. Churn for 20-25 minutes until it becomes a firm ball or the ice cream maker stops rotating.

3. WITHOUT AN ICE CREAM MAKER: If you don't have an ice cream maker, pour the mixture into ice cube trays for 2 hours, or until frozen. Blend frozen ice cubes in a high-speed blender until smooth.

4. TRANSFER TO ICE CREAM CONTAINER: Spoon the ice cream mixture into a 9 x 5 loaf pan or 2-quart ice cream container. Cover and freeze for at least 4 hours or overnight.

   
5. When ready to assemble, remove ice cream from freezer and allow a few minutes (5-15 minutes - varies depending on coconut milk used) for ice cream to soften at room temperature before scooping as ice cream may be hard and icy depending on the brand of coconut milk you use.

Assembly:

1. Fill cookies with generous scoops of coconut ice cream. Roll into toasted coconut, sprinkles or even mini chocolate chips.
2. Wrap each sandwich in plastic wrap and store in freezer allowing to set up and harden slightly or until ready to enjoy. Remove from freezer about 10 minutes before planning to eat.

Nutrition Facts

Vegan Ice Cream Sandwiches

Amount Per Serving (1 sandwich)

Calories 482 Calories from Fat 288

% Daily Value*

Fat 32g49%

Carbohydrates 38g13%

Fiber 11g44%

Sugar 22g24%

Protein 17g34%

Calcium 209mg21%

Iron 7mg39%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.