Description
Indulge in the delightful world of Cookie Dough Vegan Ice Cream Sandwiches, where soft and chewy cookie dough layers embrace creamy non-dairy ice cream. This easy, no-bake recipe is a perfect treat for any occasion, offering a balance of indulgence and healthiness. Made with wholesome ingredients like gluten-free flour and pure maple syrup, these sandwiches cater to various dietary needs, being gluten-free, nut-free, and naturally sweetened. Whether you’re hosting a summer gathering or simply craving something sweet, these cookie dough ice cream sandwiches will surely satisfy your taste buds and leave everyone asking for more.
Ingredients
Scale
- 1 flax egg (1 tablespoon ground flax + 2 tablespoons water)
- ½ cup vegan butter
- ½ cup + 2 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- 1¾ cups gluten-free flour
- ⅛ teaspoon pink Himalayan salt
- ½ cup mini dairy-free chocolate chips
- 2½ cups vanilla non-dairy ice cream
Instructions
- Prepare a rimmed baking sheet with parchment paper and clear space in the freezer.
- In a mixing bowl or stand mixer, combine the flax egg, melted vegan butter, maple syrup, and vanilla until smooth.
- Gradually add the gluten-free flour and salt; mix until a soft dough forms.
- Fold in chocolate chips and spread the dough evenly on the prepared baking sheet.
- Flatten to about ¼ inch thick, cover with parchment paper, and freeze for at least 40 minutes.
- Once firm, cut the dough into two equal rectangles.
- Soften ice cream for about 10 minutes before spreading over one rectangle; place the other on top.
- Freeze again for at least 4 hours or overnight until set.
- Slice into desired shapes and serve!
- Prep Time: 25 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 sandwich (approximately 90g)
- Calories: 220
- Sugar: 12g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg