Vegan Ice Cream Cookie Sandwiches

Indulge in the ultimate plant-based dessert with these Vegan Ice Cream Cookie Sandwiches, a delightful combination of chewy vegan chocolate chip cookies and creamy almond milk ice cream. Perfectly sweetened with brown sugar and unsweetened applesauce, these cookies achieve a soft, golden texture without the need for dairy or eggs. Coconut oil lends a luscious richness to the dough, while the vegan chocolate chips add gooey pockets of decadence in every bite. Sandwiched between the cookies is a generous scoop of dairy-free ice cream, creating an irresistible treat that's ideal for summer gatherings or late-night cravings. Whether you enjoy them fresh or store them in the freezer for later, these homemade cookie sandwiches are as easy to make as they are to love.

Nutriscore Rating: 48/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 8

Ingredients

• 1.5 cups All-purpose flour
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 0.5 cup Coconut oil (softened)
• 0.75 cups Brown sugar
• 0.25 cup Granulated sugar
• 1 teaspoons Vanilla extract
• 0.25 cup Unsweetened applesauce
• 1 cup Vegan chocolate chips
• 4 cups Vegan almond milk ice cream

Directions

Step 1

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

Step 2

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Step 3

In a large mixing bowl, cream the softened coconut oil, brown sugar, and granulated sugar together until well combined and creamy.

Step 4

Stir in the vanilla extract and unsweetened applesauce into the sugar mixture until fully incorporated.

Step 5

Gradually mix the dry ingredients into the wet ingredients until a dough forms. Fold in the vegan chocolate chips.

Step 6

Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading.

Step 7

Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are golden brown. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 8

Once the cookies are fully cooled, take one cookie and place a scoop of vegan almond milk ice cream on the flat side. Gently press another cookie on top to form a sandwich.

Step 9

Repeat the process until all cookies are used. You can enjoy them immediately or wrap them individually in plastic wrap and freeze for a firmer texture.

Step 10

Store any leftovers in an airtight container in the freezer.

Nutrition Facts

Serving size	(1710.8g)

Amount per serving	% Daily Value*
Calories	4772.8

Total Fat 239.7g	0%
Saturated Fat 147.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1810.0mg	0%
Total Carbohydrate 607.2g	0%
Dietary Fiber 32.7g	0%
Total Sugars 391.5g
Protein 56.9g	0%

Vitamin D 0IU	0%
Calcium 1228.9mg	0%
Iron 22.9mg	0%
Potassium 2303.0mg	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: 44.8%

Protein: 4.7%

Carbs: 50.5%