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
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.
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.
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.
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.
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
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
Nutrition
Yasmin says
June 16, 2019 at 11:25 amWould dry roasting the oat flour for a few minutes be sufficient to cook it enough?
Richa says
June 16, 2019 at 2:19 pmyes. 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
best friend! says
September 7, 2019 at 10:35 amdanielle!!! I knew it was you!
Corey says
June 16, 2019 at 9:22 pmIs 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!!
Richa says
June 18, 2019 at 12:52 pmuse regular sugar. Add some and blend and taste and add more to preference
Sarah | Well and Full says
June 19, 2019 at 5:12 amThese ice cream sandwiches look like the perfect summer treat! 🙂
Richa says
June 19, 2019 at 11:56 amThanks Sarah! they definitely are such a treat!
Flash says
June 20, 2019 at 5:44 amThis 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!
Richa says
June 20, 2019 at 10:42 amyes you an keepit frozen for upto a month.
Flash says
June 20, 2019 at 11:30 amAwesome, thank you so much!
Sandy says
June 26, 2019 at 5:50 pmI am curious, why cook the flour? What does that do? Can’t wait to try this recipe!
Richa says
June 26, 2019 at 10:52 pmsometimes 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.
Bea says
June 27, 2019 at 6:48 amHi 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…
Richa says
June 27, 2019 at 10:28 ami 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.
Bea says
June 28, 2019 at 12:49 pmThank you so much! Love the blog!
Liese says
July 7, 2019 at 11:10 amDefinitely 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.
Richa says
July 7, 2019 at 11:32 amawesome!
Liese says
July 7, 2019 at 11:13 amPS: 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.
Anna Mulvihill says
July 12, 2019 at 11:39 pmIs there anything I could use instead of coconut milk (as I’m intolerant to coconut)?
Richa says
July 13, 2019 at 12:12 amUse more cashews and almond milk or other non dairy milk
Meaghan says
July 21, 2019 at 3:06 pmSo easy and absolutely delicious. My non-vegan friends were very impressed!
Richa says
July 22, 2019 at 10:50 amyay!
Lauren says
August 18, 2019 at 3:05 amI 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)?
Lauren says
August 18, 2019 at 3:09 amFor a nut free alternative, could we substitute banana nice cream? If so, what quantity would I need?
Richa says
August 18, 2019 at 11:38 ambanana ice cream will get very icy. you can probably do a mix of bananas and coconut cream.
Diya says
August 18, 2019 at 8:15 amYum!! 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!
Richa says
August 18, 2019 at 11:40 amyes use almond butter + coconut cream + a bit of coconut oil. blend and cook to thicken abit , taste and adjust and freeze
Diya says
August 18, 2019 at 4:49 pmYum, thank your so much!! I love that your recipes always have alternatives to accommodate allergies 😊
Jennifer Kimes says
March 26, 2020 at 6:05 pmHi! 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?
Richa says
March 26, 2020 at 8:52 pmyes