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vegan vanilla ice cream sandwiches stacked
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5 from 4 votes

Chocolate Vanilla Ice Cream Sandwiches with Blueberry Compote Swirl

These Vegan Chocolate Vanilla Ice Cream Sandwiches feature a creamy dairy-free vanilla ice cream with a fruity blueberry swirl sandwiched between two delicious chocolate cookie dough layers! No Bake Glutenfree!
Prep Time25 minutes
Cook Time10 minutes
Freezing4 hours
Total Time4 hours 35 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: vegan ice cream recipe, Vegan ice cream sandwiches
Servings: 8
Author: Vegan Richa

Ingredients

For the Chocolate Cookie dough layer:

  • 1.5 cups oat flour
  • 1/3 cup almond flour
  • 1/3 cup cocoa powder
  • 1/4 cup brown sugar or coconut sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 tsp oil optional
  • 2-3 teaspoons non-dairy milk
  • 3 tbsp vegan mini chocolate chips

For the Ice Cream Layer:

  • 15 oz can full fat coconut milk
  • 1/2 cup raw cashews soaked in hot water for 15 minutes
  • 1/2 teaspoon vanilla extract or vanilla powder
  • 1/8 teaspoon salt
  • 1/4 cup sugar

For the Blueberry Compote Layer:

  • 1/2 cup blueberries
  • 2 tablespoons maple syrup
  • 1 teaspoon lime juice
  • 1 teaspoon corn starch
  • 1 teaspoon water
US Customary - Metric

Instructions

  • To make the chocolate cookie dough layer, add the oat flour, almond flour, cocoa, brown sugar, salt, cinnamon in a bowl and mix well.
  • Then add in the wet ingredients, maple syrup, oil and vanilla extract. Mix well. Use your hands to mix and knead into a mixture that starts to stick with itself.
  • You might need to add a little bit of milk. Just sprinkle in milk a little at a time until the mixture starts to stick to each other. You don't have to form a dough. It just needs to be able to stick when pressed. Mix in 3 tablespoons of chocolate chips and set aside
  • Line a 9 x 5 loaf pan with parchment paper. Press half of the dough mixture for the bottom layer of the ice cream sandwiches.
  • For the ice cream, drain the cashews and add them to the blender. Add the rest of the ingredients and blend until the mixture is smooth.
  • You might have to blend it 3 or 4 times. I usually blend mine for a minute. Let it sit for 3 or 4 minutes then blend again until the mixture is really smooth.
  • Add this mixture to a saucepan over medium heat and bring to a gentle simmer. Stir frequently to avoid lumps and sticking to the bottom. This heating helps to thicken the mixture a bit and also remove any water content which might make the ice cream icy when it freezes. Take off heat when evenly thickened
  • Let it cool for 10-15 minutes then add into your loaf pan and even it out.
  • To make the blueberry compote, add the blueberries and maple syrup to a saucepan. Cook over medium heat until the blueberries start to burst. Mash the berries and continue to cook to evaporate the excess moisture for 2-4 mins.
  • Mix cornstarch in the lime juice and water and add to this blueberry mixture and continue to cook for another minute to thicken.
  • Let this compote cool for 10 minutes then add to the ice cream layer in the loaf pan and swirl it in.
  • Freeze the loaf pan for a few hours until the ice cream layer is completely frozen.
  • Then use the remaining cookie dough mixture and press on top of the frozen ice cream. Freeze again and once completely frozen, you can slice the ice cream sandwiches.
  • The ice cream sandwiches will feel a bit hard straight from the freezer. Let them sit at room temperature for 10 minutes and then serve.

Video

Notes

  • To store the cookie dough while the ice cream is freezing, you can bring the dough together and spread it out to almost the size of the loaf pan and then put it in the fridge.
  • If it becomes too crumbly while you're trying to work it, warm it in the microwave for 10-15 seconds then knead and spread into the needed layer.
  • Dont want to make sandwiches? Use ice cream maker to churn the vanilla layer. Once done, swirl in blueberry compote and chunks of the cookie dough and freeze! 
  • Cashew substitute : Use 1/2 cup coconut cream instead and 1 teaspoon cornstarch or other starch
  • Coconut milk substitute : Use 1/2 cup cashews and 1.5 cups non dairy milk such as oat or almond and blend with the rest of the ingredients. (Total 1 cup) cashews 

Nutrition

Calories: 456kcal | Carbohydrates: 57g | Protein: 8g | Fat: 25g | Saturated Fat: 14g | Sodium: 127mg | Potassium: 368mg | Fiber: 5g | Sugar: 32g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 5mg