Description
Delicious and easy-to-make Cookie Dough Vegan Ice Cream Sandwiches that require no baking. These treats combine smooth, homemade vegan cookie dough with creamy dairy-free ice cream for a perfect vegan dessert that can be enjoyed immediately or stored for later.
Ingredients
Scale
Cookie Dough
- 1 cup almond flour
- 2 tablespoons coconut flour
- 3 tablespoons maple syrup
- 3 tablespoons melted coconut oil
- 1/4 cup dairy-free chocolate chips
Assembly
- 1 pint vegan ice cream
Instructions
- Prepare the dough: In a food processor, blend the almond flour, coconut flour, maple syrup, and melted coconut oil until the mixture is smooth and comes together into a dough. Add the dairy-free chocolate chips and pulse briefly to combine evenly.
- Shape the cookies: Line a baking sheet with parchment paper. Scoop out portions of the cookie dough and press each into flat, round circles, about the size you want your ice cream sandwiches to be.
- Freeze cookie layers: Place the baking sheet in the freezer and chill the cookie dough circles for 30 minutes to firm up and hold their shape.
- Assemble sandwiches: Take one cookie dough circle and place a scoop of vegan ice cream on top. Gently press another cookie dough circle on top, creating a sandwich. Repeat with remaining dough and ice cream.
- Serve or store: Enjoy the ice cream sandwiches immediately for soft, creamy texture or wrap individually and freeze to store for later enjoyment.
Notes
- You can customize the ice cream flavor to your preference for different variations.
- For firmer cookie layers, freeze longer before assembling.
- Make sure to use dairy-free chocolate chips for a fully vegan dessert.
- If the cookie dough is too soft, add a little more coconut flour to help it bind.
- Store the assembled sandwiches in an airtight container or wrapped individually in the freezer for up to 2 weeks.
