Vegan Chocolate Vanilla Ice Cream Sandwiches

These Vegan Chocolate Vanilla Ice Cream Sandwiches feature a creamy dairy-free vanilla ice cream with a fruity blueberry swirl sandwiched between two delicious chocolate cookie dough layers!

Get ready for your new favorite frozen treats! Vegan Chocolate Vanilla Ice Cream Sandwiches! A creamy dairy-free vanilla ice cream with a fruity blueberry swirl sandwiched between two delicious chocolate cookie dough layers! These are perfect in every way – chewy chocolate cookie meets creamy dreamy vanilla ice cream with little bursts of blueberries in every bite! These vanilla ice cream sandwiches are perfect for summer.

The cookie dough layer of these chocolate vanilla ice cream sandwiches consists of a simple cookie dough made from a mix of almond flour, oat flour, cocoa powder with some chocolate chips mixed in. For sweetness, I use a mix of brown sugar and maple syrup which, along with a pinch of cinnamon, makes these taste so cozy.

The ice cream is made using a base of coconut milk, soaked cashews, sugar, and vanilla. The mixture is blended until smooth, then cooked a bit to thicken and to reduce the water content. Because water is what makes ice cream hard in the freezer. The thickened cashew ice cream base has the perfect amount of sugar and fat so it freezes well without getting icy.

You can make these sandwiches as big or as small as you want. I like to slice these decadent sandwiches into smaller pieces when I am entertaining!

If you love my chocolate chip cookie dough ice cream sandwiches, these babies will be right up your alley

MORE ICE CREAMS AND FROZEN DESSERTS

Ingredients for chocolate cookie dough , blueberry vanilla ice cream sandwiches

• Oat flour (use certified gluten-free if needed) and almond flour are used for the cookie dough. You can use more oat flour instead of almond flour to keep the cookie dough nut-free
• Brown sugar provides sweetness
• The addition of unsweetened cocoa powder turns these into chocolate cookie dough sandwiches
• We add maple syrup, some non-dairy milk, and oil as the wet ingredients to bring everything together into a dough
• a pinch of cinnamon and some salt intensifies the chocolate flavor
• For the ice cream base, we use coconut milk. It is important to use full-fat coconut milk to get a nice creamy texture
• Cashews do add a lot more creaminess to the ice cream so that it doesn’t get hard or icy when frozen
• We flavor our vanilla ice cream with vanilla extract or vanilla powder. You can also use the seeds of a vanilla bean
• The ice cream base is sweetened with sugar which is important for getting the right texture. Don’t skip it
• our blueberry swirl is made from blueberries simmered with maple syrup,  lime juice, and some corn starch
  for thickening

Tips:

• To substitute the cashews in the ice cream base, use 1/3 cup or more cocoa butter
• The Oat flour in the cookie base can be subbed with regular all-purpose flour. You can toast the flour lightly on a skillet over low heat for 5 to 7 mins to lightly cook it if needed. Cool completely before using
• To store the cookie dough while the ice cream is freezing, you can bring the dough together and spread it out to almost the size of the loaf pan, and then put it in the fridge
• If the cookie dough becomes too crumbly while you’re trying to work it, warm it up in the microwave for 10-15 seconds then knead and spread it into the needed layer

How to make Vegan Vanilla Ice Cream Sandwiches

To make the chocolate cookie dough layer, add the oat flour, almond flour, cocoa, brown sugar, salt, cinnamon in a bowl and mix well.

Then add in the wet ingredients, maple syrup, oil and vanilla extract. Mix everything well. Use your hands to knead into a batter that starts to stick and hold together.

You might need to add a little bit of milk. Just sprinkle in the milk a little at a time until the batter starts to stick and come together. You don’t have to form a dough. It just needs to hold together when pressed. Mix in 3 tablespoons chocolate chips and set aside

Line a 9 x 5 loaf pan with parchment. Press half of the dough mixture for the bottom layer of the ice cream sandwiches.

To store the cookie dough while the ice cream is freezing, you can bring the dough together and spread it out to almost the size of the loaf pan, and then put it in the fridge.

Make the ice cream base

For the ice cream, drain the cashews and add to the blender. Add the rest of the ingredients and blend until the mixture is smooth. You might have to blend it 3 or 4 times. I usually blend it for a minute. Let it sit for 3 or 4 minutes then blend again until the mixture is really smooth.

Add this mixture to a saucepan over medium heat and bring to a gentle simmer. Stir frequently to avoid lumps and sticking at the bottom. This heating helps to thicken the mixture a bit and also remove any water content which might make the ice cream icy when it freezes. Take off heat when evenly thickened

Let it cool for 10-15 minutes then add into your loaf pan and even it out.

Make the blueberry compote

Aadd the blueberries, maple syrup to a saucepan.

Cook over medium heat until blueberries start to burst. Mash the berries and continue to cook to evaporate the excess moisture for 2-4 mins.

Mix cornstarch into the lime juice and water and add to the blueberry mixture and continue to cook for another minute to thicken. Let the blueberry compote cool for 10 minutes, then add to the ice cream layer in the loaf pan and swirl it in.

Freeze the loaf pan for a few hours until the ice cream layer is completely frozen.

Then use the remaining cookie dough mixture and press on top of the frozen ice cream. If the cookie becomes too crumbly while you’re trying to work it, warm it in the microwave for 10-15 seconds then knead and spread into the needed layer.

Freeze again and once completely frozen, you can slice the ice cream sandwiches. The ice cream sandwiches will feel a bit hard right  of the freezer. Let them sit out at room temperatrure for 10 minutes and then serve.
keep frozen for upto 3 months