This cookie dough ice cream sandwich recipe is easy to make (no baking) and so damn delicious! It’s like eating raw cookie dough with super creamy ice cream inside. Plus, it’s gluten-free, vegan and a new twist on the traditional ice cream sandwich! What more do I need to say!?
This Cookie Dough Ice Cream Sandwich is:
- Easy to make, we’re using a rectangular 9×5 pan.
- No cooking involved, the cookie dough is eaten raw.
- Gluten-free, since we make the cookie dough with almond flour as the base.
- Vegan, I love to use a lactose free ice cream but feel free to choose your favourite vanilla ice cream.
- Healthier version of the traditional ice cream sandwich, no guilt and all the pleasure!
Raw Cookie Dough Ice Cream Sandwich
We simply mix together wholesome ingredients to obtain a raw cookie dough base for our sandwiches.
Here are the ingredients: Almond flour, nut butter, maple syrup, coconut oil, vanilla extract, plant-based milk and chocolate chips!
Wait… can you eat raw almond flour? Yup! Almond flour can be eaten raw since it’s made from nothing but ground nuts and it tastes quite good.
How to Make Cookie Dough Ice Cream Sandwich?
Easy technique, check the video in the recipe card below.
- We first prepare the raw cookie dough by mixing the ingredients together.
- We then lay parchment paper in a rectangular 9×5 pan and dispose of half of the cookie dough batter. Press well and spread evenly. Freeze for 30 minutes.
- Simply add a few scoops of vanilla ice cream on the frozen cookie dough layer and spread evenly with a spatula. Freeze again for 2 hours.
- Finish with the rest of the cookie dough for the last layer. Freeze for at least 8 hours and enjoy!
What Vegan Ice Cream to Choose?
Here are some vegan ice cream options. Feel free to choose your favorite vanilla ice cream (either vegan or not!).
- Daiya (that’s the brand I used for this recipe)
- Coconut Bliss
Tips to Perfect this Recipe:
- Make sure you use parchment paper in the pan so it’s easier to remove the frozen sandwich from the pan.
- Follow the suggested freezing time for every step!
- Place the ice cream on the counter 15 minutes before adding it to the cookie dough base. This way, it will be softer and easier to use.
- For the last layer, I suggest to form a rectangle with the remaining cookie dough on a baking pan before adding it on top of the ice cream layer.
Easy Cookie Dough Ice Cream Sandwich Recipe (Vegan & Gluten Free)
8
servings30
minutes7:30
hoursThis cookie dough ice cream sandwich recipe is easy to make (no baking) and so damn delicious! It’s like eating raw cookie dough with super creamy ice cream inside. Plus, it’s gluten-free, vegan and a new twist on the traditional ice cream sandwich! What more do I need to say!?
Ingredients
2 ½-¾ cups of almond flour
¼ cup of almond butter*
¼ cup of maple syrup
2 tbsp of melted coconut oil (room temperature)
1 tbsp of vanilla extract
¼ cup of plant-based milk
Pinch of salt
½ cup of mini chocolate chips
6 ice cream scoops of your favorite vanilla ice cream (see vegan options below)
Instructions
- Add parchment paper to a 9×5 rectangular bread pan. Use oil to make sure the parchment paper sticks to the pan.
- In a big bowl, combine 2 ½ cups of almond flour, almond butter, maple syrup, coconut oil, vanilla extract, plant-based milk and salt. If the texture is too sticky, add +/- ¼ almond flour. We’re looking for a similar texture as raw cookie dough. Add chocolate chips and incorporate to the batter.
- Dispose half of the cookie dough batter in the pan. Press well and spread evenly. Freeze for 30 minutes. Let the other half of the cookie dough at room temperature.
- Remove ice cream from the freezer 15 minutes before the next step to allow to soften.
- Add +/- 6 ice cream scoops on top of the frozen cookie dough layer. Spread evenly with a spatula. If the ice cream is to tick, wait a couple of minutes to soften. Cover the pan with aluminium fold and freeze again for 2 hours.
- Form a rectangle with the remaining cookie dough on a baking pan before adding it on top of the ice cream layer. You want to mimic the shape of the pan, so it will be easier to put on.
- Add the cookie dough rectangle on top of the ice cream layer. Spread evenly. Cover and freeze for at least 7 hours, or overnight.
- Remove the sandwich from the pan and discard the parchment paper. Cut into 8 squares and keep in an airtight container in the freezer. I suggest enrolling each sandwich in parchment paper to prevent it from sticking.
Recipe Video
Notes
- Almond butter: you can substitute with cashew butter or natural peanut butter.
- Please note that the cookie dough itself is not that sweet, so make sure to use sweeten vanilla ice cream. Vegan Ice cream suggestions: Daiya or Coconut Bliss
