Craving something cool and creamy to beat the heat? This homemade vegan vanilla ice cream sandwich hit all the right notes. A scoop of smooth vanilla ice cream is tucked between two chewy chocolate chip cookies. They’re easy to make, perfect to store, and 100% plant-based. The best part? No ice cream maker required!
What is a Vegan Vanilla Ice Cream Sandwich?
When it comes to special summer desserts, my favorite is the vegan vanilla ice cream sandwich. It’s a creamy vanilla ice cream nestled between two chocolate cookies. These vegan chocolate chip ice cream sandwiches are great to prepare in advance to have on hand whenever you crave something delicious and healthy.
Why You’ll Love This Recipe
- 100% vegan and dairy-free
- No ice cream maker needed
- Made with pantry staples
- Freezer-friendly
- Kid-approved
A Little Backstory
Ice cream sandwiches have been a classic summer treat for generations. This vegan version puts a plant-based twist on the traditional favorite, replacing dairy with a fluffy, creamy ice cream made from whipped vegan cream and homemade condensed milk. Simple to make and satisfying to eat, these are the perfect answer to summer dessert cravings.
How to Make Homemade Vegan Vanilla Ice Cream Sandwiches
Vegan Vanilla Ice Cream Sandwich Ingredients
For the Vanilla Ice Cream
- 250 ml (1 cup / 8.5 fl oz) plant-based milk (almond, oat, soy, etc.)
- 100 g (½ cup) granulated sugar
- 200 ml (¾ cup + 1 tbsp / 6.8 fl oz) vegan whipping cream, chilled
- 1 tbsp pure vanilla extract
For the Chocolate Chip Cookies
- 180 g (1½ cups) oat or spelt flour
- ½ tsp baking soda
- ¼ tsp salt
- 80 g (½ cup) brown sugar or coconut sugar
- 60 ml (¼ cup) melted coconut oil or vegan butter
- 60 g (⅓ cup) vegan chocolate chips
Vegan Vanilla Ice Cream Sandwich Instructions
Make Vegan Condensed Milk
In a small saucepan, combine the plant milk and sugar. Bring to a boil, then reduce heat and simmer for 30–40 minutes, stirring occasionally. The mixture should reduce by half. Let it cool—don’t worry if it’s still runny, it thickens as it cools.
Whip the Ice Cream
In a large bowl, whip the chilled vegan cream using a mixer on medium-high until stiff peaks form. Fold in the cooled condensed milk and vanilla extract gently with a spatula. Pour the mixture into a freezer-safe container and freeze for at least 4 hours, or until firm.
Make the Cookie Dough
Mix dry ingredients (flour, baking soda, salt, sugar) in a bowl. Add melted coconut oil and stir. If the dough is too dry, mix in a spoonful of plant milk. Fold in the chocolate chips. Form the dough into a ball and chill in the fridge for 2 hours (or 30 minutes in the freezer).
Bake the Cookies
Preheat your oven to 160 °C (320 °F). Roll dough into balls and place them on a baking tray lined with parchment paper. Bake for 11 minutes. Let them cool on the tray for 10 minutes to firm up. If they didn’t spread enough, gently flatten them with a spoon while warm.
Assemble the Ice Cream Sandwiches
Once the cookies and ice cream are both frozen, take one cookie and top it with a scoop of ice cream. Place another cookie on top and press gently. Repeat until all sandwiches are assembled.
Storage Tips
Wrap each sandwich in plastic wrap and store in a sealed container or zippered freezer bag. Keep frozen until ready to serve. Best enjoyed within 2 months.
Let sit at room temperature for 2–3 minutes before serving for softer cookies.
Variations
- Chocolate Fudge – Add cocoa powder to the cookies or swirl chocolate sauce into the ice cream.
- Berry Swirl – Swirl in raspberry or strawberry jam before freezing the ice cream.
- Nutty Crunch – Add chopped almonds, walnuts, or pecans to the cookie dough.
- Spiced – Try adding a pinch of cinnamon, cardamom, or nutmeg to the ice cream base.
Final Thoughts
These homemade vegan ice cream sandwiches are the kind of treat that makes summer feel special. They’re easy, creamy, chocolatey, and a total crowd-pleaser—even for non-vegans. Once you’ve tried them, you’ll want a stash in the freezer at all times.
So, what are you waiting for? Turn up the music, grab your ingredients, and start baking. You’ll thank yourself later.
Easy Homemade Vegan Vanilla Ice Cream Sandwiches (No Ice Cream Maker Needed!)
Ingredients
For the Vanilla Ice Cream
- 250 ml plant-based milk almond, oat, soy, etc.
- 100 g granulated sugar
- 200 ml vegan whipping cream chilled
- 1 tbsp pure vanilla extract
For the Chocolate Chip Cookies
- 180 g oat or spelt flour
- ½ tsp baking soda
- ¼ tsp salt
- 80 g brown sugar or coconut sugar
- 60 ml melted coconut oil or vegan butter
- 60 g vegan chocolate chips
Instructions
Make Vanilla Ice Cream
- In a small saucepan, combine the plant milk and sugar. Bring to a boil, then reduce heat and simmer for 30–40 minutes, stirring occasionally. The mixture should reduce by half. Let it cool—don’t worry if it’s still runny, it thickens as it cools.
- In a large bowl, whip the chilled vegan cream using a mixer on medium-high until stiff peaks form.
- Fold in the cooled condensed milk and vanilla extract gently with a spatula.
- Pour the mixture into a freezer-safe container and freeze for at least 4 hours, or until firm.
Make the Cookie Dough
- Mix dry ingredients (flour, baking soda, salt, sugar) in a bowl.
- Add melted coconut oil and stir. If the dough is too dry, mix in a spoonful of plant milk.
- Fold in the chocolate chips.
- Form the dough into a ball and chill in the fridge for 2 hours (or 30 minutes in the freezer).
- Preheat your oven to 160 °C (320 °F). Roll dough into balls and place them on a baking tray lined with parchment paper.
- Bake for 11 minutes.
- Let them cool on the tray for 10 minutes to firm up. If they didn’t spread enough, gently flatten them with a spoon while warm.
Assemble the Ice Cream Sandwiches
- Once the cookies and ice cream are both frozen, take one cookie and top it with a scoop of ice cream. Place another cookie on top and press gently. Repeat until all sandwiches are assembled.
- Keep frozen until ready to serve. Best enjoyed within 2 months.
- Let sit at room temperature for 2–3 minutes before serving for softer cookies.
