Sandwiched between perfectly sweet, chocolatey cookies, this ice cream treat is easily customizable. Swap out the sprinkles for your favorite nuts or vegan candy for a fun twist that’s just as delicious.
do you want:
2¼ cups all-purpose flour
1 teaspoon of baking soda
1 tablespoon Ener-G egg replacer
¾ teaspoon salt
¾ teaspoon cinnamon
1 cup vegan butter
¾ cup sugar
¾ cup brown sugar
¼ cup water
1 tablespoon vanilla extract
3 cups chocolate chips, divided
1 pint vegan vanilla ice cream
1 cup optional toppings (sprinkles, toasted almonds, slivers, coconut, etc.)
what do you do:
- Preheat oven to 325 degrees and line cookie sheet with parchment.
- In a medium bowl, whisk together the flour, baking soda, egg replacer, salt, and cinnamon. In a mixer, beat the butter, sugar, brown sugar, water and vanilla until fluffy. Stir in flour mixture 1/2 cup at a time, then add 1 cup chocolate chips.
- Scoop out about 2 tablespoons of dough at a time and flatten with your palms. Repeat with remaining dough, and place on ungreased baking sheet. Bake until desired browning (about 5 to 10 minutes).
- Once the cookies have cooled, let the pint of ice cream soften in the refrigerator for about 15 to 30 minutes. Between 2 cookies, sandwich 1 scoop of ice cream and freeze. Repeat with remaining cookies.
- While the sandwiches are hardening in the fridge, melt the remaining chocolate chips in a double boiler or in the microwave.
- Dip half of each ice cream sandwich in melted chocolate and roll in desired toppings until coated. Refrigerate immediately. Enjoy!
Click here to watch Chef Chloe prepare her chocolate-dipped ice cream sandwich.