Your favourite ice cream, sandwiched in between 2 rich and decadent slightly crispy yet still chewy chocolate chunk cookies – yummmmm! We stuck with vanilla because face it were kind of #basic. That said, we dare you to get wild and bring your favourite ice cream to the table. Bring multiple ice cream flavours and have yourself an Ice Cream Sandwich Bar… this sounds like what dreams are made of.
We used ½ a cup of white sugar and ½ a cup of brown sugar so the cookies spread and thin out when baking. If you like fluffier, thicker cookie for your sandwich (or want to eat these on their own), just replace the brown sugar with white sugar. That will bring you to a total of 1 cup of white sugar and no brown sugar.
We also wanted a slightly crispier (yet chewy) cookie since the ice cream softens them up as it starts to melt. If you like a softer cookie, reduce the baking time by approximately 2 minutes. Remember – cookies always continue to bake after they are cooked so even if they don’t look and feel crispy coming out they will still crisp up as they cool.
Feel free to make these ice cream sandwiches a couple of hours in advance and place them in the freezer. Make sure to store them in an airtight container and allow them a couple of minutes to thaw before serving. Vegan ice cream tends to be much harder when it first comes out of the freezer, so do give them a couple of minutes to soften up. We wouldn’t recommend making these more then a couple of hours before serving.
Happy summer and we hope you enjoy!
Chocolate Chunk Ice Cream Sandwiches
- 1/2 cup Vegan Butter Softened
- 1/2 cup Light Brown Sugar Packed
- 1/2 cup Almond Milk
- 1 tsp Vanilla
- 1/4 cup Cocoa Powder
- 1 1/4 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 cup Dark Chocolate Roughly chopped
- 1/4 tsp Salt
- Vegan Ice Cream Use your favourite!
- Coarse Sea Salt For topping – optional
Preheat oven to 375F and line a baking sheet with parchment paper on non-stick baking mats.
In a stand mixer or with an electric mixer, cream together the butter, brown sugar and white sugar until well combined and slightly fluffy. (Since there is brown sugar it won’t fluff up as much as if it was just white sugar)
Add in the milk and vanilla and mix until fully combined.
In a medium sized bowl whisk together the flour, cocoa powder, baking soda, baking powder and ¼ teaspoon salt.
Slowly add the dry ingredients into the wet ingredients, until fully combined.
Using a wooden spoon fold in the chopped dark chocolate or non dairy chocolate chips.
Using an ice cream scoop or spoon, scoop out approximately 2-inch balls of batter and place on the prepared lined baking tray. Using your hand lightly squish the dough down just slightly and sprinkle on a couple pieces of coarse sea salt if using.
Continue until the baking tray is full – place cookies approximately 2 inches apart as they will spread quite a bit.
Bake the cookies for 17-19 minutes until they are slightly crispy on the bottom. Remove from oven and allow to sit on the tray for 5 minutes and then remove to a cooling rack. Cookies will be slightly crispy once fully cooled. If you prefer a softer cookie reduce the cooking time by about 2 minutes less.
Once cookies are cool, scoop out the ice cream and place on 1 cookie and top the sandwich with another cookie pressing down slightly.
Serve and enjoy!
*If you want to make these cookies to eat and not for ice cream sandwiches, replace the ½ cup brown sugar with ½ cup white sugar for a total of 1 cup of white sugar and no brown sugar. This will cause the cookies to become fluffier and thicker while they cook.
** We prefer a slightly crispier cookie for our sandwiches as the ice cream causes them to soften. If you like a softer cookie, reduce the baking time by about 2 minutes.