These vegan ice cream sandwiches are the most delicious homemade summer treat! Bursting with colorful sprinkles, these sweet treats offer a fun twist on the classic ice cream sandwich. Crafted with alternative ingredients, this allergy-friendly dessert allow those of us with dietary restrictions to enjoy ice cream sandwiches too! These vegan ice cream sandwiches are easy to make and also super kid-friendly. Dairy-free vanilla bean ice cream is sandwiched in between two cookie dough bars and topped with sprinkles. What could be better?
Why You’ll Love These Vegan Ice Cream Sandwiches
They’re ice cream sandwiches are fun to make.
They taste delicious!
These are easily adaptable.
They are allergy-friendly.
These vegan ice cream sandwiches are kid-friendly.
Equipment Needed
All you need to make these vegan ice cream sandwiches is a bowl or a mixer and a baking sheet.
Ingredients Needed
Flour: I used Bob’s Red Mill Paleo Flour here because I follow a gluten-free diet. I love ordering all of my staples (like flour) from Thrive Market because they have great prices and they deliver right to your doorstep. If you use my link, you can get 40% off your first order. If you are not gluten-free you can swap in all-purpose flour here, but it must be heat treated (see FAQ for more information on this).
Coconut Oil: I used melted coconut oil here. I have not tried another oil in this recipe yet! Opt for virgin or extra virgin coconut oil, as these retain more of the beneficial compounds compared to refined versions. Look for cold-pressed varieties to ensure minimal processing and maximum nutrients.
Vanilla: In my opinion, vanilla is the key to creating delicious desserts. Just a teaspoon can transform batter into a flavorful treat. Look for pure vanilla extract that lists vanilla beans and alcohol (or a natural extractive) as the primary ingredients. Avoid products labeled “vanilla flavoring” or “imitation vanilla,” as these may contain artificial additives that lack the authentic richness of true vanilla extract. If you have issues with histamine, I would recommend purchasing a non-alcoholic vanilla extract.
Sweetener: Feel free to use maple syrup or agave in this recipe. If you eat honey, that is a great option too! Maple syrup boasts a robust flavor profile with hints of caramel and woodsy notes. Honey spans a spectrum from delicate floral to robust and earthy. Agave nectar, with its mild sweetness, is used for its low glycemic index.
Salt: My favorite salt is Redmond’s Real Salt because it is high-quality and uses clean ingredients. If you use my discount code LESSWITHLAUR you can get 15% off their website.
Sprinkles: I like to look for sprinkles with natural dyes. Unlike their artificially colored counterparts, natural sprinkles derive their hues from real ingredients found in nature. Think vibrant shades extracted from fruits, vegetables, and plants. Natural sprinkles align with a desire for wholesome and transparent ingredients. Many traditional sprinkles contain artificial dyes and additives, which can be a concern for those seeking a cleaner approach to food.
Dairy-Free Ice Cream: I used a coconut-based vanilla bean dairy-free ice cream here. Feel free to mix it up and try different flavors though!
Step-By-Step Instructions
Step One: Combine flour and salt in a bowl or mixer.
Step Two: Add in melted coconut oil, sweetener and vanilla.
Step Three: Using a rolling pin, roll out dough onto baking sheet lined with parchment paper and form it into a rectangle shape.
Step Four: Place baking sheet with dough in the freezer for 1 hour to firm up.
Step Five: Slice the rectangle of dough in half and spread ice cream on one half. Place the second half of the dough rectangle on top to create a sandwich.
Step Six: Freeze until hardened, slice into sandwiches and dip in sprinkles. Enjoy!
Recipe FAQs
Can you make this recipe coconut-free?
This recipe can be made coconut-free by swapping out the coconut oil for another oil or melted dairy-free butter.
What is the best flour to use for this?
I am gluten-free so I used a gluten-free flour blend for this. If you are not gluten-free, feel free to use all-purpose flour, just make sure you heat treat it first.
How do you heat treat flour and why?
Raw flour can contain bacteria so it is important to heat it before eating. In order to heat treat your flour, make sure you heat it to at least 160 °F. To do this, spread the flour on a baking sheet and bake at 350 °F for 5 minutes, or until the flour reaches a temperature of 160°.
Can I use homemade ice cream for this?
Yes! Feel free to use your favorite homemade vegan ice cream recipe. This is my favorite nice cream recipe.
How do I spread the ice cream on the cookie base?
The ice cream is easiest to spread if you let it sit in the fridge first for about 15 minutes to soften.
What is the easiest way to cut the bars?
Running your knife under hot water prior to cutting the ice cream bars can be helpful!
Substitutions
Feel free to make these vegan ice cream sandwiches your own by adding in chocolate chips, switching up the ice cream flavor, adding a chocolate shell or anything else your heart desires!
Storage
Store these ice cream sandwiches in a Tupperware or in separate bags in the fridge. An expert hack is to place parchment paper in between them so they don’t stick together! I love having these ice cream bars in my freezer at all times!
Related Recipes
Hazelnut Crunch Ice Cream Bars
Vegan Ice Cream Sandwiches
Ingredients
- 2 cups gluten-free flour blend or all-purpose flour
- Dash salt
- 1/2 cup maple syrup or sweetener
- 1/4 cup coconut oil, melted
- 1 tbsp vanilla extract
- 1 carton dairy-free vanilla ice cream
- 1 jar sprinkles
Instructions
- Combine flour and salt in a bowl or mixer.
- Add in melted coconut oil, honey and vanilla.
- Roll out dough onto baking sheet lined with parchment paper and form into a rectangle.
- Place dough in the fridge for 1 hour to firm up.
- Slice rectangle of dough in half and spread ice cream on one half. Place the second half on top to create a sandwich.
- Freeze until hardened and slice into sandwiches and dip in sprinkles. Enjoy!
This looks like so much fun! Question about the flour: I usually use cassava flour, but as far as I understand, it MUST be cooked. Is that your experience?