Vegan Ice Cream Cookie – Gretchen’s Vegan Bakery

Instant Vegan Ice Cream Cookie sandwich

made with my bakery recipe for triple chocolate chip cookies
and my favorite store bought ice cream!

Balls of cookie dough stashed in the freezer make life so much better!

You can even make these ice cream cookies sugar free by using your favorite sugar substitute!

Walnuts and oat flour along with the flax meal keeps everything nice and moist 

CLICK HERE FOR MORE ABOUT SUGAR FREE BAKING!

WATCH HOW TO MAKE ICE CREAM COOKIE WICH

Not sponsored by any product or company below

Notes for Success

I know the flour amount listed is odd at 13 Tablespoons which is equivalent to 1/2 cup + 1/3 cup

Using a 2 ounce cookie scoop will ensure that each cookie is exactly the same size

It is recommended to double cookie recipe below so you can stash away extra cookie dough balls in the freezer to that and bake at a moments notice!
Your favorite store bought ice cream makes this project even easier! 

Cookie Ice Cream Sandwiches

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Ingredients  

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FOR THE COOKIES

• 6 Tbs Vegan Butter 85g
• ⅕ cup Vegan Sugar 70g
• 1 teaspoon Vanilla Extract 5ml
• 2 Tbs Flax Meal 16g
• 5 Tbs Hot water 75ml
• 13 Tbs All Purpose 104g
• 2 Tbs Oatmeal 14g
• 2 Tbs Cocoa Powder 12g
• pinch Salt
• ½ teaspoon Baking Powder
• ½ teaspoon Baking Soda
• ½ cup Vegan White Chocolate Chips
• ½ cup Vegan Semi Sweet Chocolate Chips
• ½ cup Lightly Toasted Walnuts

For the optional chocolate sauce

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

Be sure to read the Notes for Success section above the recipe!
Storage 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