Cookie Ice Cream Sandwiches
These fun and delicious cookie ice cream sandwiches can be made in so many different ways! Vegan version.
- 10 vegan cookies
- 1 pint of vegan ice cream — or DIY version
- toppings for rolling optional
- ice cream or cookie dough scooper
The day before you want to make these, bake your cookies. You want your cookies to be nice and flat, and also very held together – not crumbly. The perfect recipe to me? These cookies. These seriously taste like chewy chips ahoy cookies when they chill. I probably need to update the name! Day of: Go through your chilled cookies and pair them off – put cookies together that have similar size and shape.
Ice Cream. If you are making your own ice cream, you just need to whip it up about an hour before preparing your Cookie Ice Cream Sandwiches. You will want it to chill in the freezer just long enough to be scoopable. If using store-bought ice cream, keep it in the fridge until ready to start scooping. If you are using a ‘hards’ ice cream – thaw on your counter for 5-10 minutes before scooping.
Scooping. I used a cookie dough scooper. So I got two heaping scoops into each of my cookies. Then using some parchment paper or the back of a large spoon, flatten the ice cream down. You don’t want to flatten with the cookie because it might break from the pressure. When your ice cream is flattish on the top, add the second layer of cookie. Place on a serving platter. Repeat until all the cookies are used up.
Toppings! Totally optional, but rolling the sides of the cookies in a topping is a really fun way to add layers of flavor and texture and even color. I used brownie crumbles. Oreos, sprinkles or chopped nuts would also be great.
Serve! You can serve these right away or pop them back in the freezer until you are ready to enjoy them.
Calories: 271kcal | Carbohydrates: 41g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 175mg | Potassium: 217mg | Fiber: 1g | Sugar: 24g | Vitamin A: 441IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 1mg