Ice Cream Cookie Sandwiches Recipe

Inspired by seeing ice cream cookie sandwiches from U.S and Australian food bloggers I thought I would give it a go! They’re made used a mocha based homemade ice cream for the centre. The cookie are also homemade, you can find the recipe just here.

Recipe Breakdown

Mocha Ice Cream – I had teamed up with Califia Farms to create a sponsored post for Instagram using their Mocha Cold Coffee Drink. So I Used this to inject the mocha flavour into the ice cream, it’s available across the U.K and the U.S.

Good Quality Cookies- There’s no pressure to bake your own if you are a little stretched for time, however I’ve shared a simple recipe that you can have up your sleeve.

Coconut Cream- This really helps create a delicious thick ice cream that’ll scoop perfectly. You can a really high fat content to make sure it’s not too runny.

Condensed Coconut Milk- I haven’t actually used this ingredient for this recipe as it can be a little tricky to get ahold of, however if you have condensed coconut milk from a plant based shop, it’ll work beautifully at holding the ice cream together and giving a real sweet kick.

Find my recipe on Pinterest or Instagram

Cookie Ice Cream Sandwiches

Perfect for summer or for dessert - these ice cream cookie sandwiches are perfect for hot sunny days. Homemade chocolate chip vegan cookies filled with a mocha flavoured ice cream.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Servings 12 cookies

Ingredients

  

For the Cookies

• 220 g plain flour
• 180 g vegan butter margarine
• 120 g sugar golden caster
• 80 g soft brown sugar
• 1/2 tsp baking powder
• 2 tbsp ground flax seed + 2tbsp water
• 1/2 tsp baking soda
• 1 tsp vanilla extract
• 1/2 tsp sea salt
• 80 g chocolate chips or chopped chocolate

For the Ice Cream

• 400 ml full fat coconut milk
• 100 g coconut cream
• 100 ml Califia Mocha flavoured Oat Drink
• 1 tbsp cocoa powder
• 2 tbsp maple syrup
• 3 tbsp maple syrup

Instructions

 

For the cookies

• In a small bowl mix the water and ground flax seed and set aside
• Add the room temperature butter to a bowl along with the vanilla extract and two types of sugar and mix together using a silicone whisk or spatula until smooth
• In a separate bowl mix the flour, salt, baking powder and soda together then slowly add to the bowl of butter, mixing it together as you add
• Pour in the flax seed then and fold in then the chocolate chips. Pop the mix in the fridge for at least an hour (even better left overnight)
• Once ready to bake, preheat the oven to 200°C
• Using an ice cream scoop or just your hands, roll out equal sized balls and place on a baking tray (at least 4cm apart as they'll expand)
• *top tip, double up the cookie size by playing another equal sized ball of cookie dough directly on top of each ball - this'll make them a little thicker*
• Bake for 7 minutes, then take them out of oven and tap them on a surface (this helps give the crackle effect) then pop them back in for a further 2-3 minutes
• Leave to set for 15 minutes then scoop in your favourite ice cream and enjoy!

For the Ice Cream

• Add all of the ingredients together in a food processor until smooth then pour into a pan, bring to a low heat to combine the flavours before pouring into a small loaf tin
• Leave to cool in the freezer for around 2 hours
• Take out of the freezer for a few minutes to soften then scoop in-between each cookie
• Enjoy

Keyword cookie, ice cream, ice cream sandwich, summer recipe

If you like this recipe why not try my Ultimate Vegan Chocolate Chip Cookies on their own.