Description
Enjoy Cookie Dough Vegan Ice Cream Sandwiches (Easy + No-Bake!) as a delightful summer treat. Try this recipe today!
Ingredients
- Flax egg (1 tablespoon ground flax + 2 tablespoons water)
- Vegan butter (½ cup, melted)
- Pure maple syrup (½ cup + 2 tablespoons)
- Gluten-free flour (1¾ cups)
- Pink Himalayan salt (⅛ teaspoon)
- Mini dairy-free chocolate chips (½ cup)
- Vanilla non-dairy ice cream (2½ cups)
Instructions
- Line a rimmed baking sheet with parchment paper and prepare your freezer space.
- In a medium bowl or stand mixer, mix the flax egg, melted vegan butter, maple syrup, and vanilla until smooth.
- Add the gluten-free flour and salt; mix until a soft dough forms.
- Fold in chocolate chips gently. Transfer the dough to the baking sheet and flatten into a rectangle about ¼ inch thick. Freeze for at least 40 minutes.
- Once firm, slice the dough into two equal rectangles.
- Soften the ice cream slightly at room temperature if necessary, then spread it over one half of the cookie dough and top with the other half.
- Return to the baking sheet and freeze for another 4 hours or overnight before serving.
- Prep Time: 20 minutes
- Cook Time: none
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 sandwich
- Calories: 250
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg