Quite possibly one of the easiest way to satisfy any sweet craving in a matter of minutes!
Vegan Ice Cream Cookie made with triple chocolate chip cookies and my favorite store bought ice cream!
Balls of cookie dough stashed in the freezer make life so much better!
Walnuts and oat flour along with the flax meal keeps everything nice and moist with healthy fats!
You can even make these ice cream cookies sugar free by using your favorite sugar substitute!
CLICK HERE FOR MORE ABOUT SUGAR FREE BAKING!
WATCH THE YOUTUBE VIDEO FOR HOW TO MAKE ICE CREAM COOKIEWICH
Cookie Ice Cream Sandwiches
Ingredients
- 1 Pint of your FAV Ice Cream!
FOR THE COOKIES
- Vegan Butter 6 Tablespoons 85g
- Vegan Sugar 1/3 cup 70g
- Vanilla Extract 1 teaspoon 5ml
- Flax Meal 2 Tablespoons 16g
- Hot water 5 Tablespoons 75ml
- All Purpose Flour 1/2 cup + 1/3 cup 104g
- Oatmeal 2 Tablespoons 14g
- Cocoa Powder 2 Tablespoons 12g
- Salt pinch
- Baking Powder ½ teaspoon
- Baking Soda ½ teaspoon
- Vegan White Chocolate Chips ½ cup
- Vegan Semi Sweet Chocolate Chips ½ cup
- Walnuts ½ cup
For the optional chocolate sauce
- Vegan Chocolate ½ cup
- Plant milk of your choice ¼ cup
Instructions
- Combine the flax meal with the hot water and let stand to thicken
- Grind the oatmeal to a flour consistency
- Sift the flour with the cocoa powder, baking soda, powder and salt and add the oatmeal to sift too. The oats may leave behind larger pieces that will not go through the sieve that's ok, add to the mixture anyway.
- Cream the butter with the sugar until light and fluffy then add the vanilla extract and the flax paste, Mix well
- Add the sifted dry ingredients all at once and mix just to combine
- Add the chips and nuts last and mix well.
- Scoop with a 2oounce scoop onto a parchment lined sheet pan and bake in a preheated 350°F oven for 12 minutes.
- Meanwhile heat the chocolate with the milk until smooth for a rich chocolate sauce to pour over your ice cream sandwiches
Video
Notes
Cookies can be stored in an airtight container at room temperature for up to 10 days.
Freeze the dough for longer storage or to have fresh baked cookies at any time
Tried this recipe?Let us know how it was!
Gretchen I’ve been following you since your checkboardcake video from your crumb boss days. I’m no one to tell you how to post your videos and please don’t take this the wrong way but I feel like when you post your vegan recipes on YouTube you should definitely have the word vegan in the recipe title I feel like you’d get tons more views and way more publicity.
thankyou for this advice! I do it sometimes and actually noticed that I am not being consistent wit that! SO THANKYOU for the reminder!
I really do wish you nothing but the best with your baking business Kus I too love baking with a passion and I enjoy it as my favorite hobby. I’ve learned a lot from you in the past 5+ years that I’ve been watching you I really do mean that. Keep doing what you’re doing and don’t change for any sort of negativity that you may come across in life. You might not see it but you really do impact a lot of people in the world with your videos I know because I’m one of them. Your awesome gretchen price sending lots of love from a little town in California called Lamont
By the way your AWESOME on how you can turn really anything vegan (dessert wise) ? Really makes me want to try this way instead
YAY!! thankyou!!
Hi Gretchen! Where can I find the vegan ingredients? Thanks!!
Im having no problem finding all these ingredients in my local Shop Rite
These look awesome! I would stick some of that new Ben & Jerrys dairy free ice cream right in the middle! Sure wish I could sample these 🙂
Hello,
I made these beautiful cookies. I used coconut sugar to cut down on the sweetness, and skipped the oats and these cookies were AMAZING!! I have been binge watching your YouTube channel and I am glad I found your channel and all your beautiful recipes. Than you so much.
YAY! Awesome thank you Cece