These Vegan Ice Cream Sandwiches are the best I’ve ever tasted – minty soft whip ice cream stuffed in between chewy, chocolate chip cookies. Life couldn’t be any better than when it’s filled with a mouthful of these choc chip peppermint ice cream sandwiches! Completely vegan with an ice-cream made of chickpea water (aquafaba). For anyone who is lactose intolerant, you could eat these the whole day and not feel bloated!
The last time I had an ice cream sandwich was in the US on a road trip almost 3 years ago. I feel like it’s not really such a common treat in other parts of the world, which makes me sad as ice cream cookie sandwiches are so tasty.
And simply due to the fact that I can’t just head to the local convenience store to grab one, I have no choice but to create my own – well at least I’m building on my ice cream creation skills!
Questions about Ice Cream Sandwiches
How to make ice cream cookie sandwiches? It really is as simple as making a sandwich. Instead of two slices of bread, grab cookies, scoop some ice cream in between them and hey presto! To make the cookies, you will need to make a dough using plain flour, brown or coconut sugar, rapeseed oil, baking powder, vanilla extract and plant milk. Beat into a dough then fold in some chocolate chips. Using an ice cream scoop, dollop a little onto a baking tray lined with greaseproof paper and bake for 12 minutes. Remove an allow to cool. For the ice cream, you will need to whisk aquafaba (liquid from a can of chickpeas) with cream of tartar for around 7-9 minutes until stiff white peaks form using an electric whisk. Slowly add caster sugar and continue to whisk a further 5-7 minutes – don’t worry, there is no risk of over-whipping. Gently fold in full-fat coconut milk and peppermint oil and freezer for at least 6 hours or overnight. In between two cookies, spoon some of the ice cream and eat away. The prepared ice cream sandwiches can also be stored in an air tight container in the freezer, separated by greaseproof paper.
Can I make ice cream cookie sandwiches from scratch? Of course you can make ice cream cookie sandwiches from scratch, that’s why you’re here right?! It does require a little more time, but the effort is totally worth it. There are two components: the ice cream and the cookies. The batch of cookies can be rustled up in no time. The ice cream however needs more time as it has to set in the freezer. I usually prepare it the night before then make the cookies the next day to keep them as fresh as possible, and the wait is also more bearable as I’m asleep for half of it!
How do you store ice cream cookie sandwiches? The best way to store ice cream cookie sandwiches is to wrap them in clingfilm once frozen and then in a bag or container. If freezing a large batch, you can separate them with greaseproof paper then wrap the whole thing up as one in clingfilm rather than the individual cookie sandwiches.
Are ice cream sandwiches supposed to be crunchy? When the cookies are first made they may have a slight crunch to them, but once combined with the ice cream and over time in the freezer they lose this crunch and are more chewy rather than crunchy which also makes them easier to eat since the ice cream can stay in between the cookies rather than being squished out with each bite.
Ice Cream Cookie Sandwich Recipe
Serving size:
Makes 18 ice cream sandwiches
Ingredients for cookies:
- 50 ml rapeseed oil
- 100g brown sugar
- 25 ml plant milk
- 1 tsp vanilla extract
- 1 tsp baking soda
- 180g plain flour
- 75g chocolate chips
Ingredients for peppermint ice cream:
- Liquid from 1 can chickpeas
- 1 tsp cream of tartar
- 180g caster sugar
- 200 ml full fat coconut milk
- 1 tsp peppermint oil
Method:
- For the ice cream, add the cream of tartar to the aquafaba and whisk for at least 5 minutes, until a white fluffy mixture forms with stiff peaks.
- Slowly add in the sugar and peppermint oil and continue to whisk until the mixture becomes glossy.
- Fold in the coconut milk, being careful not to mix too much as this will reduce the light, airy texture of the aquafaba.
- Place into freezer-safe container and freeze for at least 6 hours or preferably overnight.
- Preheat oven to 180℃.
- In a bowl, combine all wet ingredients for cookies in a bowl and mix with a fork.
- Add the dry ingredients and fold together with a spoon to achieve a sticky dough – do not overbeat.
- Shape into 18 balls and place on a baking tray, leaving at least 2cm between each. Flatten slightly then bake in the oven for 12 minutes.
- Remove and allow to cool on a wire rack.
- When cookies are cooled completely, scoop as much ice cream as you can fit in between two cookies. Repeat the process.
Made this Recipe?
If you had a go at these Vegan Ice Cream Sandwiches please feel free to give me a shout on Instagram at @food_flaneur – would love to see your pics!
If you like ice cream…
You should definitely give these recipes a try:
Big Thanks to…
The Hidden Veggies for my food inspo. You can find her recipe here: https://thehiddenveggies.com/aquafaba-ice-cream/.
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