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ice cream cookie sandwiches on grease proof paper with chocolate chips

Vegan Chocolate Chip Ice-Cream Sandwich Cookies

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5 from 1 review


Soft and chewy chocolate chip cookies sandwiched with vanilla ice-cream and rolled in mini chocolate chips. Vegan, easy, gluten-free, no-egg, no-dairy. 


Units Scale

Ingredients for the cookies

  • 230g of dairy-free butter (cubed / softened)
  • 280g of caster sugar
  • 60ml of dairy-free milk
  • 2 teaspoons of vanilla extract
  • 420g of gluten-free plain flour (you can also use regular plain flour)
  • 1 + 1/2 teaspoon of baking powder
  • 1/2 teaspoon of bicarbonate of soda
  • 100g of mini vegan chocolate chips

Ingredients for the filling

  • Vegan vanilla ice-cream
  • Mini vegan chocolate chips


Method (cookies)

  1. Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
  2. Add the butter, sugar, milk and vanilla into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
  3. Sift in the flour, baking powder and bicarbonate of soda. Mix until just combined.
  4. Fold in the mini chocolate chips.
  5. Scoop the cookie dough into balls (the amount will depend on the size ice-cream scoop you use) using spoons or an ice-cream scoop.
  6. Optional step – Sprinkle some caster or granulated sugar over the cookies and add a few more chocolate chips to the top of the cookie dough before baking.
  7. Place the cookies on the lined tray (leave the dough in balls, don’t press them down!), leaving room in between as they will spread when baking.
  8. Bake in the middle of the oven for 12-14 minutes, or until very lightly golden.
  9. Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use the cookie cutter to scoot the cookies into a circle.
  10. Allow the cookies to cool on the baking tray.

Method (ice-cream filling)

  1. While the cookies are cooling down once being baked, check the ice-cream. You don’t want it rock solid / hard, but firm enough to scoop. 
  2. Turn a cookie upside down, use an ice-cream scoop and scoop some ice-cream on top. Grab another cookie and press on-top of the ice-cream to create a sandwich. 
  3. Pour some chocolate chips onto a plate, and roll the sides of the sandwich cookie in the chips. Repeat for all of the sandwich cookies. 
  4. Once ready, serve and enjoy.


To store: Store the sandwich cookies in an air tight / sealed container in the freezer. Best enjoyed with 1 week of making.

Ice-cream: Use your favourite flavour ice-cream. If your ice cream is too hard to scoop, give it a couple minutes at room temperature and try again then scoop.

 Chocolate chips: When frozen, smaller chocolate chips aren’t as hard as regular size chocolate chips. I highly recommend mini chocolate chips for this recipe. 

  • Prep Time: 5 minutes
  • Cook Time: 12-14 minutes
  • Category: cookies
  • Method: Baking
  • Cuisine: American