Vegan Classic Ice Cream Sandwich

Get ready to indulge in the nostalgia of a timeless treat with a plant-based twist—our Vegan Classic Ice Cream Sandwich is the perfect blend of creamy and chocolaty decadence. Featuring rich, homemade coconut-and-almond milk ice cream sweetened with maple syrup and sandwiched between soft, fudgy cocoa cookies, this recipe is 100% dairy-free yet irresistibly indulgent. The vegan ice cream base thickened with cornstarch ensures a velvety texture, while the cookies, made with applesauce and coconut sugar, add a delicate chew and balanced sweetness. Perfect for summer gatherings or a midday treat, these homemade ice cream sandwiches are freezer-friendly and easy to assemble. Whether you're a vegan dessert veteran or a curious beginner, this recipe is a must-try for satisfying your sweetest cravings!

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:12 mins

Total Time:42 mins

Servings: 8

Ingredients

• 400 ml Coconut milk
• 250 ml Almond milk
• 120 ml Maple syrup
• 1 tbsp Vanilla extract
• 2 tbsp Cornstarch
• 60 ml Coconut oil
• 200 g All-purpose flour
• 50 g Cocoa powder
• 1 tsp Baking soda
• 1 tsp Salt
• 150 g Coconut sugar
• 120 ml Unsweetened applesauce

Directions

Step 1

To make the vegan ice cream, combine the coconut milk, almond milk, maple syrup, and vanilla extract in a medium saucepan over medium heat.

Step 2

In a small bowl, whisk together the cornstarch with 4 tablespoons of cold water. Once the milk mixture in the saucepan begins to simmer, add the cornstarch slurry and stir continuously until the mixture thickens, about 5 minutes.

Step 3

Remove the saucepan from the heat and stir in the coconut oil until fully incorporated. Allow the mixture to cool to room temperature, then transfer it into an ice cream maker and churn according to the manufacturer's instructions. Store in the freezer until firm, about 4 hours or overnight.

Step 4

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 5

To make the cookie layers, mix together the all-purpose flour, cocoa powder, baking soda, and salt in a medium bowl.

Step 6

In a larger bowl, whisk together the coconut sugar and unsweetened applesauce until well combined.

Step 7

Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. If the dough is too sticky, refrigerate for 15 minutes to firm up.

Step 8

Divide the dough into two equal parts. Roll each part between two sheets of parchment paper into a rectangle about 1/4 inch thick. Cut into 16 squares, transfer them to the prepared baking sheet, and bake for 10-12 minutes until just set.

Step 9

Allow the cookies to cool completely on a wire rack.

Step 10

To assemble the sandwiches, take a generous scoop of the vegan ice cream and place it between two chocolate cookies, pressing gently.

Step 11

Wrap each assembled ice cream sandwich individually in parchment paper or plastic wrap and freeze for at least 30 minutes before serving.

Nutrition Facts

Serving size	(1398.1g)

Amount per serving	% Daily Value*
Calories	2716.9

Total Fat 69.2g	0%
Saturated Fat 51.9g	0%
Polyunsaturated Fat 1.9g
Cholesterol 0mg	0%
Sodium 3855.8mg	0%
Total Carbohydrate 522.7g	0%
Dietary Fiber 25.7g	0%
Total Sugars 316.5g
Protein 32.2g	0%

Vitamin D 82.5IU	0%
Calcium 538.0mg	0%
Iron 21.2mg	0%
Potassium 1538.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.9%

Protein: 4.5%

Carbs: 73.6%