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Vegan Cookie Dough Ice Cream Sandwiches

June 16, 2019 By Richa 39 Comments

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These Vegan Cookie Dough Ice Cream Sandwiches use a quick oat flour cookie dough with coconut milk vanilla ice cream base all homemade. No Baking, no ice cream machine needed. Glutenfree Soyfree Recipe. Nutfree option Jump to Recipe

These Vegan Cookie Dough Ice Cream Sandwiches use a quick oat flour cookie dough with coconut milk vanilla ice cream base all homemade. No Baking, no ice cream machine needed. Glutenfree Soyfree Recipe. 

Its getting hot out here and tubs of ice creams are disappearing from the freezer. Thankfully we have many locations of amazing plant based ice cream shops. I do make some frozen treats every once in a while, see list above the recipe. I don’t have an ice cream maker, so I always try to make ice cream that will work well without. This coconut vanilla ice cream stays creamy and delicious.

These cookie dough ice cream sandwiches have a simple oat flour and maple syrup based cookie dough with chocolate chips mixed in. The ice cream is a base of coconut milk, cashews, dates and vanilla. The  mixture is cooked a bit to thicken. This thickened custard freezes well without getting icy or too hard. Slice these decadent sandwiches to smaller pieces! Add other flavors to the ice cream such as some cocoz powder for chocolate, add some nut butter swirl, chocolate chips, some portion of the cookie dough, candied ginger or fruit, berry compote etc.

Vegan Cookie Dough Ice Cream Sandwiches on white plate

Ingredients for these Vegan Cookie Dough Ice Cream Sandwiches and substitution options

  • Oat flour (use certified gluten-free if needed), almond flour, coconut sugar/other sugar, cinnamon make the dry mix for the cookie dough. You can use more oat flour to keep the cookie dough nutfree.
  • Maple syrup, some coconut milk and vanilla extract are the wet ingredients to bring it together into a dough.
  • For the ice cream mixture, coconut milk, cashews, dates, and some oat flour is blended and cooked to thicken. Cashews do add a lot more creamyness to the ice cream so that it doesnt get very hard or icy when frozen.
  • To substitute the cashews, use 1/3 cup or more cocoa butter to make it nutfree
  • Oat flour can be subbed with regular all purpose flour. The flours are used raw(uncooked). You can toast the flour lightly on a skillet over low heat for 5 to 7 mins to lightly cook it if needed. Cool completely before using.

Step Photos:

Assemble the ingredients. Soak the dates, then blend with the rest of the ingredients. Add to a saucepan to cook for a few minutes to thicken.
Ingredients for coconut vanilla Ice cream filling for our Vegan Cookie Dough Ice Cream Sandwiches
Cookie Dough Ingredients in Bowls for our Vegan Cookie Dough Ice Cream Sandwiches
Vegan Coconut Vanilla Ice cream for our Vegan Cookie Dough Ice Cream Sandwiches in a saucepan
Mix the dry ingredients with the wet for the cookie dough and make a soft dough. Divide the dough into 2 and flatten and shape into 9 by 5 pan size. Press one into a lined pan.
Cookie Dough in a White Bowl for our Vegan Cookie Dough Ice Cream Sandwiches
Cookie Dough in a parchment lined loaf pan for our Vegan Cookie Dough Ice Cream Sandwiches
Cookie dough layer in a baking pan for our Vegan Cookie Dough Ice Cream Sandwiches
Then add the thickened ice cream mixture. Freeze for a few hours, then place the other cookie dough on top. Cover with parchment and freeze for a few hours. Remove from pan, slice, let sit for 5 mins then serve.
Ice cream layer in a baking pan for our Vegan Cookie Dough Ice Cream Sandwiches
One of our Vegan Cookie Dough Ice Cream Sandwiches held in a hand

More Ice Creams and Frozen Desserts

  • Carrot Cake Ice cream
  • Tiramisu Ice Cream Fudge Bars
  • Mango Ice Cream
  • Salted Caramel Chocolate Freezer Pie
  • Peanut butter Chocolate Pops
  • Kulfi – Cashew Saffron Popsicles

Vegan Cookie Dough Ice Cream Sandwiches stacked on a white cake stand

These Vegan Cookie Dough Ice Cream Sandwiches use a quick oat flour cookie dough with coconut milk vanilla ice cream base all homemade. No Baking, no ice cream machine needed. Glutenfree Soyfree Recipe. 
Print Recipe
4.86 from 7 votes

Vegan Cookie Dough Ice Cream Sandwiches

These Vegan Cookie Dough Ice Cream Sandwiches use a quick oat flour cookie dough with coconut milk vanilla ice cream base all homemade. No Baking, no ice cream machine needed. Gluten-free Soyfree Recipe. Nutfree option

Prep Time15 mins
Cook Time15 mins
Freeze time3 hrs
Total Time3 hrs 30 mins
Course: Dessert, ice cream
Cuisine: American
Keyword: chocolate chip cookie dough ice cream, Cookie Dough Ice Cream Sandwich, Vegan ice cream sandwiches
Servings: 8
Calories: 498kcal
Author: Vegan Richa

Ingredients

Cookie Dough Layer:

  • 2 cups  (240 g) oat flour, use certified gf if needed , or use regular flour
  • 1/4 cup (28 g) almond flour , or use more oat flour for nutfree
  • 1/4 cup (40 g) coconut sugar or other medium fine sugar
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/3 cup  (107.33 g) maple syrup
  • 1.5 tsp vanilla extract
  • 2 tbsp coconut milk
  • 1/3 cup (60 g) mini chocolate chips or chopped dark chocolate

Vanilla Ice cream filling

  • 8 dates , soaked in hot water for 30 mins
  • 1/3 cup (43 g) cashews , soaked in hot water for 30 mins
  • 13.5 oz (382.72 ml) coconut milk (full fat can)
  • 2 Tbsp oat flour
  • 1 tsp vanilla extract
  • 3 tbsp maple syrup or sugar
  • pinch of salt

Instructions

  • Mix the oat flour, almond flour, salt, cinnamon and sugar in a bowl.
  • Add the vanilla, maple syrup and coconut milk and mix in. Press and mix. Add the chocolate chips and mix in or knead lightly to make a soft dough. Divide into 2. Press one portion into parchment lined loaf pan. (9 by 5 in pan), freeze for half an hour or longer. Shape the other portion of the cookie dough to about the size of the loaf pan and keep in the fridge.
  • Drain the dates and cashews. Blend with the rest of the ice cream filling ingredients until smooth. Transfer to a saucepan and cook stirring occasionally until boiling and thickened to a thin custard. Cool to room temperature. Remove pan from the freezer and add the ice cream filling.into the loaf pan. Even it out. Freeze for a few hours.
  • Once frozen, place the remaining shaped cookie dough on top and press to all edges and even it out. Cover with parchment and freeze for an hour or so. Remove from the freezer and let sit for 5 mins before slicing and serving.
    You can add additional melted chocolate drizzle on top.

Notes

Variations: Fold in 2-3 tbsp mini chocolate chips or some of the cookie dough into the ice cream custard.
Swirl in softened nut butter into the ice cream before freezing for a nut butter swirl.
To substitute the cashews in the ice cream, use 1/3 cup or more cocoa butter to make it nutfree.
Oat flour can be subbed with regular all purpose flour. The flours are used raw(uncooked). You can toast the flour lightly on a skillet over low heat for 5 to 7 mins to lightly cook it if needed. Cool completely before using.
Nutrition is for 1 sandwich. Each bar is about 2 by 2 inch and decadent. Divide into 2 for smaller. 

Nutrition

Nutrition Facts
Vegan Cookie Dough Ice Cream Sandwiches
Amount Per Serving
Calories 498 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 12g75%
Sodium 106mg5%
Potassium 452mg13%
Carbohydrates 70g23%
Fiber 6g25%
Sugar 23g26%
Protein 12g24%
Vitamin C 0.5mg1%
Calcium 83mg8%
Iron 5.1mg28%
* Percent Daily Values are based on a 2000 calorie diet.

 

Filed Under: dessert, gluten free, palm oil free, soy free Tagged With: ice cream, vegan, video



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Yasmin says

    June 16, 2019 at 11:25 am

    Would dry roasting the oat flour for a few minutes be sufficient to cook it enough?

    Reply
    • Richa says

      June 16, 2019 at 2:19 pm

      yes. I usually dry roast regular flour as that can tend to sometimes have contamination from bacteria during processing. Oat flour usually is fine. You can also make your own oat flour by putting oats in a blender and blend until a fine meal and that. The blending process heats up the oats a bit as well. People eat oats as is, just soaked without cooking, so those oats are good to make into flour as consume as raw cookie dough

      Reply
      • best friend! says

        September 7, 2019 at 10:35 am

        danielle!!! I knew it was you!

        Reply
  2. Corey says

    June 16, 2019 at 9:22 pm

    Is there anything I can use instead of dates in the ice cream filling? They are hard to find and extremely expensive where I live. Thanks!!

    Reply
    • Richa says

      June 18, 2019 at 12:52 pm

      use regular sugar. Add some and blend and taste and add more to preference

      Reply
  3. Sarah | Well and Full says

    June 19, 2019 at 5:12 am

    These ice cream sandwiches look like the perfect summer treat! 🙂

    Reply
    • Richa says

      June 19, 2019 at 11:56 am

      Thanks Sarah! they definitely are such a treat!

      Reply
  4. Flash says

    June 20, 2019 at 5:44 am

    This looks so good, I’ve already bought all the ingredients to try it 😁

    Can I make a few days in advance and keep it frozen until I want to serve it?

    Thanks!

    Reply
    • Richa says

      June 20, 2019 at 10:42 am

      yes you an keepit frozen for upto a month.

      Reply
      • Flash says

        June 20, 2019 at 11:30 am

        Awesome, thank you so much!

        Reply
  5. Sandy says

    June 26, 2019 at 5:50 pm

    I am curious, why cook the flour? What does that do? Can’t wait to try this recipe!

    Reply
    • Richa says

      June 26, 2019 at 10:52 pm

      sometimes flours (all purpose or wheat flours that are produced in bulk) can be contaminated with bacteria or other things because of shared equipment, so cooking them helps eliminate them.

      Reply
  6. Bea says

    June 27, 2019 at 6:48 am

    5 stars
    Hi te Richa, I’ve been a big follwer of your recipes since a couples of years now. Let’s just say that I love every one of them, and they are right up my alley, easy, nutritious and delicious!
    I just would like to know if is possible to swap the cashews for some tofu or aquafaba or even some flaxmeal ?
    I don’t have a blender or a stand mixer, right now. Currently in a hotel, it’s freaking hot everywhere and vegan options in supermarkets are money :s at least or my case…

    Reply
    • Richa says

      June 27, 2019 at 10:28 am

      i suggested cocoa butter in the notes for cashew sub. you can also use some silken tofu and additional coconut cream. Silken tofu will not need a blender. Just mix it really well. Dont use too much though as the tofu flavor will show up.

      Reply
      • Bea says

        June 28, 2019 at 12:49 pm

        Thank you so much! Love the blog!

        Reply
  7. Liese says

    July 7, 2019 at 11:10 am

    5 stars
    Definitely worth the time to make, a luxurious creamy dessert. I cut my bars smaller so had 12 and we thought they were just the right size. They’ve lasted well in the freezer; I take them out about 30 min before eating.

    Reply
    • Richa says

      July 7, 2019 at 11:32 am

      awesome!

      Reply
  8. Liese says

    July 7, 2019 at 11:13 am

    5 stars
    PS: I made my own oat “flour” in the food processor and left the oats in tiny pieces so my crusts were slightly like granola…a bit chewy. And left off the chocolate chips too.

    Reply
  9. Anna Mulvihill says

    July 12, 2019 at 11:39 pm

    Is there anything I could use instead of coconut milk (as I’m intolerant to coconut)?

    Reply
    • Richa says

      July 13, 2019 at 12:12 am

      Use more cashews and almond milk or other non dairy milk

      Reply
  10. Meaghan says

    July 21, 2019 at 3:06 pm

    5 stars
    So easy and absolutely delicious. My non-vegan friends were very impressed!

    Reply
    • Richa says

      July 22, 2019 at 10:50 am

      yay!

      Reply
  11. Lauren says

    August 18, 2019 at 3:05 am

    I was wondering if you could substitute a banana based ice cream instead of the cashew/date ice cream? If so, what amount of nice cream should be used (in cups)?

    Reply
  12. Lauren says

    August 18, 2019 at 3:09 am

    For a nut free alternative, could we substitute banana nice cream? If so, what quantity would I need?

    Reply
    • Richa says

      August 18, 2019 at 11:38 am

      banana ice cream will get very icy. you can probably do a mix of bananas and coconut cream.

      Reply
  13. Diya says

    August 18, 2019 at 8:15 am

    Yum!! This ice cream looks amazing, but I’m allergic to cashew and dates. I haven’t been able to find cocoa butter in stores, but do you think it would worked if I subbed another either another nut butter (peanut or almond) or coconut oil for the cashews? And for the dates, can I use maple syrup, or do the dates add to the texture too?

    Thanks!! Was looking for a no churn ice cream that doesn’t turn rock solid once frozen!

    Reply
    • Richa says

      August 18, 2019 at 11:40 am

      yes use almond butter + coconut cream + a bit of coconut oil. blend and cook to thicken abit , taste and adjust and freeze

      Reply
      • Diya says

        August 18, 2019 at 4:49 pm

        Yum, thank your so much!! I love that your recipes always have alternatives to accommodate allergies 😊

        Reply
  14. Jennifer Kimes says

    March 26, 2020 at 6:05 pm

    5 stars
    Hi! This looks absolutely delicious, I’m so excited to try it. I am allergic to maple syrup so I was wondering if I could substitute it with honey or agave?

    Reply
    • Richa says

      March 26, 2020 at 8:52 pm

      yes

      Reply
  15. Cat says

    April 15, 2020 at 7:27 am

    What could I use instead of dates please?

    Reply
    • Vegan Richa Support says

      April 19, 2020 at 10:06 pm

      raisins would work well.

      Reply
  16. nicole says

    July 25, 2020 at 12:26 pm

    hi! do you think the ice cream texture will change a lot if i dont use the dates?

    Reply
    • Richa says

      July 26, 2020 at 12:21 am

      It will have a bit less volume that’s all

      Reply
  17. Danielle says

    July 28, 2020 at 6:13 pm

    5 stars
    Hi, these were really tasty and soooooo rich!!

    I used a block of silken tofu in place of the coconut milk. I used wheat flour in the cookie dough portion. I didn’t have to use flour in the ice cream part, and since I have an ice cream maker, I skipped the stovetop step of the recipe. I just blended all the ice cream ingredients in my food processor and put it in the ice cream maker for about 10 minutes, which was just enough time to make the cookie dough. Everything came together well. I would imagine those people who are used to traditional rich desserts would really like this as well. It’d be a good recipe to pull out if I were expecting guests… if I ever can expect to have guests again, lol.

    My hubby, who loves desserts, really enjoyed this one.

    Thank you for the recipe.

    Reply
  18. Susan says

    August 8, 2020 at 8:22 pm

    4 stars
    I was unsure about the dough as it isn’t a baked one. But all the ingredients make it taste great! I was going to sub almond cooking milk for coconut milk so I added some cocoa butter to the cashews to make it about 60g which I shouldn’t have done as I wound up using coconut milk anyway. Lots of fat, but it tasted great. I served to carnivores and dairy intolerant at a cookout (;>) when meeting our son’s girlfriend. Everyone said it tasted great! I’d prefer traditional cookie ice cream sandwiches for the texture and how it holds up in your hand, however.

    Reply
  19. Steph says

    January 6, 2021 at 9:11 pm

    I saw this recipe and thought it would be a great addition to my birthday meal. Looks so yummy!! What about making the ice cream into a chocolate instead? How much cocoa would you recommend? Would you change anything else in that layer? Definitely looking forward to making this soon!

    Reply
    • Vegan Richa Support says

      January 7, 2021 at 1:31 pm

      do you mean a chocolate cake?

      Reply
      • Steph says

        January 7, 2021 at 1:51 pm

        Not a cake. Just changing the vanilla ice cream filling into chocolate ice cream filling. Think it would be possible?

        Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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