How can I make the ice cream if I don't have an ice cream maker?

You can freeze the mixture in a plastic container, stirring every 30 minutes to break down crystals, or freeze it in ice cube molds and blend the cubes before serving.

What makes the chocolate chip cookies crunchy?

The recipe uses whole grain flour and bakes the cookies until lightly browned, contributing to their crunchy texture, perfect for holding the ice cream.

Can I use a different sweetener instead of agave for the ice cream?

While agave is specified for its liquid consistency, you could experiment with maple syrup, adjusting for sweetness and potential slight flavor changes in the ice cream base.

What is a flax egg and how is it prepared for the cookies?

A flax egg is a vegan egg substitute made by combining 1 tablespoon of ground flaxseed with 3 tablespoons of water, which is then used to bind the cookie dough.

How should I store the assembled ice cream sandwiches?

Once assembled, wrap the ice cream sandwiches individually in parchment paper or plastic wrap and store them in an airtight container in the freezer to prevent freezer burn.

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Ice Cream Sandwiches With Crunchy Chocolate Chip Cookies
[Vegan]

Name: Ice Cream Sandwiches With Crunchy Chocolate Chip Cookies [Vegan]
Cook time: 30 min
Yield: 4 servings
Ingredients: Chocolate & Peanut Butter Chocolate Chip Ice Cream:; 1/4 cup soaked cashews; 2 tablespoons cocoa powder; 1/4 cup water; 2 tablespoons coconut oil; 1/4 cup peanut butter; 1/3 cup agave; 1/2 teaspoon salt; 1/4 cup chocolate chips; Peanut Butter Ice Cream:; 1/4 cup soaked cashews; 1/4 cup water; 2 tablespoons coconut oil; 1/4 cup peanut butter; 1/3 cup agave; 1/2 teaspoon salt; Chocolate Chip Cookies:; 2 cups whole grain flour; 1 cup brown sugar; 1/2 cup coconut oil; 1 flax egg (1 tablespoon ground flaxseed with 3 tablespoons of with water); 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon vanilla extract; 1/2 cup cocoa nibs or dark chocolate chips; Pinch cinnamon

CC By: Carlota Cassou

Author Bio

Carlota Cassou is a doctor in medicine, a Health Coach, and a Raw Food Chef.... Read More

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Two vegan ice cream sandwiches with creamy chocolate peanut butter and plain peanut butter ice cream fillings, sandwiched between crunchy chocolate chip cookies, presented on a white plate.

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Ice Cream Sandwiches With Crunchy Chocolate Chip Cookies [Vegan]

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I have no words to describe these guys. These ice cream sandwiches are just amazing! Since peanut butter is the main ingredient in the ice cream, you do not need to add a lot of additional fat like coconut oil, coconut milk or a lot of cashews, which can dominate... Read More

Ingredients You Need for Ice Cream Sandwiches With Crunchy Chocolate Chip Cookies [Vegan]

Chocolate & Peanut Butter Chocolate Chip Ice Cream:

1/4 cup soaked cashews
2 tablespoons cocoa powder
1/4 cup water
2 tablespoons coconut oil
1/4 cup peanut butter
1/3 cup agave
1/2 teaspoon salt
1/4 cup chocolate chips

Peanut Butter Ice Cream:

1/4 cup soaked cashews
1/4 cup water
2 tablespoons coconut oil
1/4 cup peanut butter
1/3 cup agave
1/2 teaspoon salt

Chocolate Chip Cookies:

2 cups whole grain flour
1 cup brown sugar
1/2 cup coconut oil
1 flax egg (1 tablespoon ground flaxseed with 3 tablespoons of with water)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup cocoa nibs or dark chocolate chips
Pinch cinnamon

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How to Prepare Ice Cream Sandwiches With Crunchy Chocolate Chip Cookies [Vegan]

Chocolate Chip Peanut Butter and Chocolate Ice Cream:

Blend all ingredients except chocolate chips until smooth.
Place the mixture in a bowl and add the chocolate chips. Stir gently with a spoon.
Pour the mixture in an ice cream maker. If you do not have an ice cream maker, no worries! Place mixture in a plastic container and freeze. Stir it with a spoon every 30 minutes to break down the crystals. Also you could place the mixture in an ice cube mold and let it freeze until hard. Then, blend cream ice cubes right before serving.

Peanut Butter Ice Cream:

Blend all ingredients together Until smooth. Place the mixture in an ice cream maker.

Cookies:

In a mixing bowl combine dry ingredients.
In a small bowl mix coconut oil with sugar. Then beat in the egg flax.
Slowly start adding dry ingredients to the wet mixture and beat until dough is formed.
Refrigerate the dough for 15 minutes and then place it on a clean-floured surface.
Begin rolling out the dough until it is about 1/8 inch thick.
Cut the cookies into round or square shapes using cookie cutters.
Press a few chocolate chips in each cookie and place cookies onto the baking sheet, leaving 1/2-inch between each.
Bake for 7-10 minutes or until lightly browned and then remove from oven.

Assembly: