Vegan Christmas Cookie Ice Cream Sandwiches (Edit recipe)

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No matter how cold it gets outside, vegan ice cream is always a good idea. Especially when it's sandwiched between two luscious warm vegan chocolate chip cookies and dipped in Christmas sprinkles! This is a festive Christmas dessert but can be customized to fit any holiday.

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PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 6

Ingredients

Cookie Ingredients

8 Tbsp Vegan Buttery Spread
0.5 cup Granulated White Sugar
0.5 cup Brown Sugar
1 whole Egg Replacer (Bob's Red Mill)
1 tsp Pure Vanilla Extract
1.5 cup All Purpose Flour
0.5 tsp Baking Soda
.5 tsp Baking Powder
0.5 cup Pascha 55% Organic Vegan Semi-Sweet Dark Chocolate Chips
0.25 tsp Salt

For Assembly

1 pint Vanilla Dairy-Free Ice Cream
1 cup Sprinkles, Holiday themed

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

First make your cookies.
To do this, beat together the vegan butter and sugars until fluffy.
Beat in the egg replacement and vanilla until smooth and fluffy.
Add the rest of the cookie ingredients and stir until a cookie dough forms.
Scoop 1 ounce scoops onto parchment lined baking sheet.
Bake at 350 Degrees Fahrenheit for 11 minutes (or until cooked through but not overbaked).
Let cookies cool COMPLETELY.
Assemble sandwiches by scooping about 1/4 cup softened vegan ice cream onto one cookie, top with another cookie, and roll in sprinkles.
You can squish the cookies together to make the ice cream reach the edges.
Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	636
Fat:	34 g
Carbohydrates:	75 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	480 mg
Fiber:	3 g
Sugars:	44 g
Sugar Alcohol:	0 g
Calculated per serving.