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    Home » dessert

    Vegan Cookie Dough Ice Cream Sandwiches

    Published: Jun 16, 2019 by Richa 41 Comments

    Jump to Recipe   Print 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. 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

    Recipe Card

    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
    4.89 from 9 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 minutes mins
    Cook Time15 minutes mins
    Freeze time3 hours hrs
    Total Time3 hours hrs 30 minutes mins
    Course: Dessert, ice cream
    Cuisine: American
    Keyword: chocolate chip cookie dough ice cream, cookie dough ice cream bars, 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.

    Video

    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.

     

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    1. D.

      November 10, 2021 at 5:24 pm

      5 stars
      I’ve made this twice and it’s so good, super easy and very quick (if not counting the freezing time). The cookie dough can be a little sticky to work with, but nothing a little sprinkle of oat flour can’t fix. The cookie dough layers with the added cinnamon really are fantastic! Also, there isn’t a strong coconut flavor to the ice cream base even though it uses a full can of coconut milk. Love that you don’t need an ice cream maker for this.

      Reply
      • Richa

        November 10, 2021 at 7:35 pm

        Awesome! Yes it isn’t coconutty at all! Yes add a bit more flour. The flour brand and maple etc affect the moisture slightly

        Reply
    2. Steph

      January 06, 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

        January 07, 2021 at 1:31 pm

        do you mean a chocolate cake?

        Reply
        • Steph

          January 07, 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
    3. Susan

      August 08, 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
    4. Danielle

      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
    5. nicole

      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

        July 26, 2020 at 12:21 am

        It will have a bit less volume that’s all

        Reply
    6. Cat

      April 15, 2020 at 7:27 am

      What could I use instead of dates please?

      Reply
      • Vegan Richa Support

        April 19, 2020 at 10:06 pm

        raisins would work well.

        Reply
    7. Jennifer Kimes

      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

        March 26, 2020 at 8:52 pm

        yes

        Reply
    8. Diya

      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

        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

          August 18, 2019 at 4:49 pm

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

          Reply
    9. Lauren

      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

        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
    10. Lauren

      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
    11. Meaghan

      July 21, 2019 at 3:06 pm

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

      Reply
      • Richa

        July 22, 2019 at 10:50 am

        yay!

        Reply
    12. Anna Mulvihill

      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

        July 13, 2019 at 12:12 am

        Use more cashews and almond milk or other non dairy milk

        Reply
    13. Liese

      July 07, 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
    14. Liese

      July 07, 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

        July 07, 2019 at 11:32 am

        awesome!

        Reply
    15. Bea

      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

        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

          June 28, 2019 at 12:49 pm

          Thank you so much! Love the blog!

          Reply
    16. Sandy

      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

        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
    17. Flash

      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

        June 20, 2019 at 10:42 am

        yes you an keepit frozen for upto a month.

        Reply
        • Flash

          June 20, 2019 at 11:30 am

          Awesome, thank you so much!

          Reply
    18. Sarah | Well and Full

      June 19, 2019 at 5:12 am

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

      Reply
      • Richa

        June 19, 2019 at 11:56 am

        Thanks Sarah! they definitely are such a treat!

        Reply
    19. Corey

      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

        June 18, 2019 at 12:52 pm

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

        Reply
    20. Yasmin

      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

        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!

          September 07, 2019 at 10:35 am

          danielle!!! I knew it was you!

          Reply

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