Vegan Chocolate Chip Ice Cream Sandwiches
User Reviews
5.0
3 reviews
Excellent
Vegan Chocolate Chip Ice Cream Sandwiches
Report
Cold, creamy, delicious vegan chocolate chip cookie ice cream sandwiches. Perfect for a summer day!
Share:
Ingredients
- 2¼ 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
- ⅔ 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
Add to Shopping List
Instructions
- 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.
Notes
- 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.
- NUTRITION DISCLAIMER
Nutrition Information
Show Details
Serving
5oz
Calories
486kcal
(24%)
Carbohydrates
42g
(14%)
Protein
4g
(8%)
Fat
34g
(52%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
8g
Monounsaturated Fat
16g
Cholesterol
21mg
(7%)
Sodium
988mg
(41%)
Potassium
193mg
(6%)
Fiber
1g
(4%)
Sugar
35g
(70%)
Vitamin A
1707IU
(34%)
Vitamin C
1mg
(1%)
Calcium
147mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Serving | 5oz | |
| Calories | 486kcal | 24% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 34g | 52% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 21mg | 7% |
| Sodium | 988mg | 41% |
| Potassium | 193mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 1707IU | 34% |
| Vitamin C | 1mg | 1% |
| Calcium | 147mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
Sprinkle Chocolate Chip Cookie Ice Cream Sandwiches
American, International, Vegetarian
5.0
(3 reviews)
