Keep cool this summer with a simple yet indulgent frozen dessert. Delicious vegan caramel latte ice-cream sandwiches with a crumbly cookie crust, coffee ice-cream and a delicious gooey caramel drizzle. Vegan, No-Bake, No-Nuts, No-tofu and easy to make.
Vegan Caramel Latte Ice-Cream Sandwiches
These homemade vegan caramel latte ice-cream sandwiches are the only thing I want to eat in the Summer! They have no-churn coffee ice-cream with swirls of homemade gooey carmel sauce, sandwiched between caramelised cookie crumbles. They’re creamy, gooey with the perfect crunch and coffee flavour. If you’re a fan of coffee, you definitely need to try these!
Looking for more coffee recipes? Check out my: Vegan Coffee Banana Bread, Viral Vegan Coffee Cinnamon Rolls, The BEST Vegan Coffee Cake and Mini Vegan Coffee Sheet Cake.
Why you’ll love this recipe
- Simple ingredients – simple, fuss-free recipe that absolutely anyone can make!
- 100% vegan – dairy-free and completely plant-based, but still ultra creamy!
- No-churn needed – No ice cream maker is required, simply mix, freeze, and enjoy!
- Coffee lover’s dream – Loaded with creamy coffee flavour in every bite.
- Homemade vegan caramel is gooey, sweet and pairs perfect with the rich coffee.
- Coffee and caramel = caramel latte vibes!
- Perfect summer treat – Refreshing, indulgent and cooling without being too heavy.
- Freezer-friendly – Make a batch ahead of time, freeze then enjoy whenever sweet cravings hit.
- Summer must make – Great for birthdays, BBQs, and dessert trays.
- Soft, chewy sandwich cookies – The ideal balance of creamy, chewy and cookie texture.
Layers of caramel latte ice-cream sandwiches
Indulge in the perfect balance of rich coffee, gooey vegan caramel, and creamy dairy-free ice cream with these irresistible Vegan Caramel Latte Ice Cream Sandwiches. Featuring luscious layers of silky caramel latte ice cream nestled between soft, chewy cookies, every bite delivers a refreshing blend of bold espresso notes and sweet caramel goodness. They’re the ultimate frozen treat for warm days, special occasions, or whenever you’re craving a café-inspired dessert with a vegan twist.
- Cookie crust
The outside begins with crisp golden Oreo and Biscoff cookies crumbled with dairy-free butter to create the most irresistible buttery crunch and warm spiced caramel flavour in every bite.
- Ice-cream
Inside, a thick layer of smooth vegan coffee ice cream provides a rich coffee flavour that’s perfectly balanced with a luscious swirl of dairy-free caramel running through the centre.
- Caramel drizzle
A hidden layer of homemade vegan caramel melts into the coffee ice cream, creating a café-inspired filling that’s sweet, creamy, and indulgent without being overpowering.
If you make and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Additionally, thank you for your support. Furthermore, don’t forget to tag me in your photos on Instagram, TikTok, and Facebook. If you’d like to save it for later, be sure to pin this recipe using the button on the recipe card, above or below this post, or on any of the photos. Finally, happy baking!
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Vegan Caramel Latte Ice-Cream Sandwiches
- Total Time: Overnight
- Yield: 8–10 1x
- Diet: Vegan
Description
Treat yourself to Vegan Caramel Latte ice-cream sandwiches, featuring creamy coffee ice-cream and gooey caramel drizzle.
Ingredients
Ingredients for the cookie crust
- 300g of caramelised biscuits / cookies (Biscoff cookies)
- 200g of golden Oreo cookies
- 180g of dairy-free butter
Ingredients for the ice-cream
- 400ml of dairy-free whipping cream
- 300g of vegan condensed milk
- 2 tablespoons of ground coffee
Ingredients for the caramel sauce
- 1 batch of Vegan Caramel Sauce
Instructions
Method (cookie crust)
- Line the base and sides of a 8×8” loose base/ push up tin with grease proof paper / parchment paper.
- In a food processor / blender, add in the Biscoff and Oreo cookies, blitz until fine and crumb like.
- Melt the butter either on the hob in a saucepan or in the microwave. Add the melted butter into the crumbled cookies, it should be sticky and stick together when pressed together with your fingers.
- Pour half of the mixture into the lined tin, compact this into the base of the tin and get right into the edges.
Method (ice-cream)
- In a medium sized mixing bowl with a electric hand whisk or in a stand mixer bowl with balloon whisk attachment, add in the whipping cream, condensed milk and ground coffee. Whip this on high speed until thick and holds a peak, this’ll take around 3-5 minutes on high speed.
- Pour the ice-cream over the layer of cookie crust. Using a off-set spatula or back of a spoon, spread the ice-cream out in an even layer making sure to get right into the corners of the tin. Tap the tin gently on the worktop (this will pop any air gaps / bubbles).
- Drizzle some vegan caramel over the ice-cream (refer to video for example).
- Add the remaining buttery cookie crumbles on top in a even layer on top of the caramel and ice-cream. Use your hands to press the mixture very gently into the cream so it sticks.
- Wrap the tin in some clingfilm / plastic wrap then place the tin in the freezer and allow to set firm. Anywhere from 8 hours to overnight (preferably overnight!).
- Once the ice-cream feels firm / set, push the bars out the tin, or lift the ice-cream slab out of the tin by lifting it by the paper overhangs.
- Use a sharp knife, cut them into bars. TIP: It helps to warm up a knife in some hot water, dry with some kitchen paper or tea towel then cut.
- Serve and enjoy.
Notes
Store the bars in an air-tight / sealed container in the freezer and enjoy direct from the freezer.
Best enjoyed within 1 week of making.
Any questions about storage, leave in the comments and ill get back to you 🙂
- Prep Time: 5 minutes
- Category: ice-cream
- Method: No-Bake
- Cuisine: American
