dessert Recipe

Mocha Ice Cream Cookie Sandwiches

vegan ice cream sandwich

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.

mocha ice cream cookie sandwiches recipe

Find my recipe on Pinterest or Instagram


vegan ice cream sandwich

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.
Prep Time 15 minutes
Servings 12 cookies


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


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.

Ultimate Vegan chocolate chip Cookie recipe

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