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. 
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5 from 4 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  oat flour, use certified gf if needed , or use regular flour
  • 1/4 cup almond flour , or use more oat flour for nutfree
  • 1/4 cup coconut sugar or other medium fine sugar
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/3 cup  maple syrup
  • 1.5 tsp vanilla extract
  • 2 tbsp coconut milk
  • 1/3 cup mini chocolate chips or chopped dark chocolate

Vanilla Ice cream filling

  • 8 dates , soaked in hot water for 30 mins
  • 1/3 cup cashews , soaked in hot water for 30 mins
  • 13.5 oz 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

Calories: 498kcal | Carbohydrates: 70g | Protein: 12g | Fat: 23g | Saturated Fat: 12g | Sodium: 106mg | Potassium: 452mg | Fiber: 6g | Sugar: 23g | Vitamin C: 0.5mg | Calcium: 83mg | Iron: 5.1mg