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Top view of four vegan ice cream sandwiches in a white pan lined with parchment paper

Vegan Ice Cream Sandwiches

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
Prep Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
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.

    Top view of zucchini muffin batter in a clear mixing bowl
  3. Add baking powder, almond flour, coconut flour and cinnamon until dough is combined. Fold in chocolate.

    Top view of dry ingredients added to a bowl for blueberry muffins
  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.

    Top view of nine unbaked gluten free chocolate chip cookies on a parchment paper on a baking sheet
  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.

    Top view of nine baked gluten free chocolate chip cookies on a parchment paper on a baking sheet

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.

    Top view of Low Carb Keto Ice Cream in a Blender
  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.