Go Back
+ servings

Vegan Chocolate Chip Ice Cream Sandwiches

Cold, creamy, delicious vegan chocolate chip cookie ice cream sandwiches. Perfect for a summer day!
5 from 1 vote
Print Pin
Course: Dessert
Cuisine: American
Diet: Vegan
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 486kcal
Author: Linda & Alex
Cost: $8


  • 1 Oven
  • 1 mixer
  • 1 freezer


  • cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons corn starch
  • 1 teaspoon salt
  • 1 cup 2 sticks vegan butter – softened (you can use coconut oil if you prefer)
  • ¼ cup vegan cane sugar
  • ¼ cup brown sugar
  • of a cup apple sauce
  • 1 tablespoon pure vanilla extract
  • 1 bag vegan chocolate chips
  • 1 pint of So Delicious vanilla bean coconut ice cream or any vegan ice cream


  • Preheat the oven to 350°F (176C) and line a cookie sheet with parchment paper
  • In a medium bowl mix the dry ingredients together. I use a whisk so they blend well until the mixture looks fluffier.
  • In a mixing bowl beat the butter and the sugar until light and fluffy. Medium high setting for approximately four minutes. Add the applesauce and vanilla and mix for two minutes.
  • Slowly add the flour to the butter mixture. I like to add ⅓ of the mix, blend, then another third, and so on.
  • When the flour is completely blended into the butter mixture stir the chocolate chips in by hand. Use a one quarter measuring cup to measure out each cookie. Roll the dough in a ball and flatten into a thin disc. You should be able to make twelve cookies for six sandwiches.
  • Bake for 14 to 15 minutes or until they begin to brown. Remove the pan from the oven and let the cookies rest for 2 minutes then transfer with a spatula to a cooling rack.
  • While the cookies are baking let the ice cream thaw slightly then cut six one inch disks with a serrated knife and peel off the paper container. Stack them with a square of parchment paper in-between and put them back in the freezer until you’re ready to assemble the sandwiches.
  • To assemble put one cookie bottom side up on a smooth surface then add the ice cream disk and top with a cookie bottom side down.
  • You can form individual cookies with the dough and layer with parchment paper in a freeze tight container and freeze until you’re ready to bake.
  • Baked cookies will keep in an air tight container in the freezer for one month.


Store in a freezer safe container in the freezer for up to 1 month. Thaw for 20 to 30 minutes in the refrigerator until the cookie softens. 


Serving: 5oz | Calories: 486kcal | Carbohydrates: 42g | Protein: 4g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Cholesterol: 21mg | Sodium: 988mg | Potassium: 193mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1707IU | Vitamin C: 1mg | Calcium: 147mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @Veganosity or tag #Veganosity!