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–+ servings
close up for three vanilla chocolate chip ice cream sandwich cookies stacked on top of each other
Dessert

Chocolate Chip Cookie Ice Cream Sandwich

Yes, you can make a healthy ice cream sandwich cookie recipe at home! This recipe for chocolate chip ice cream sandwich cookies can easily be made dairy free, refined sugar free, and gluten free according to your lifestyle!
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Prep Time30 minutes
Cook Time15 minutes
Total Time8 hours 45 minutes
Yield6 servings

Equipment

INGREDIENTS

Oat Milk Ice Cream
  • 3/4 c raw cashews
  • 2 1/2 c full fat oat milk
  • 1/4 c honey (or maple syrup)
  • 1/2 tbsp vanilla
  • 1/4 tsp of salt
Chocolate Chip Cookies
  • 8 tbsp unsalted butter, softened (or, vegan butter)
  • 1 c coconut sugar (or, brown sugar)
  • 1 egg
  • 1/2 tbsp vanilla
  • 1 1/3 cups all-purpose flour (or, gluten free flour)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 c mini chocolate chips, divided

INSTRUCTIONS

Oat Milk Ice Cream
  • This recipe is best made with an ice cream maker. If you don't have one, see detailed no churn ice cream instructions in the Notes section below.
  • Mix the cashews and oat milk together in a large bowl or cup. Cover and place in the fridge overnight, or at least 8 hours. This softens the cashews so they blends into a smooth ice cream base.
  • The next day, pour the oat milk-cashew mixture, honey (or maple syrup), vanilla, and salt into a blender and blend until completely smooth.
  • If you have time, refrigerate the ice cream mixture until cold. This will make your ice cream even creamier. If you don't want to wait, simply pour the ice cream mixture into your ice cream machine and churn according to your machine's instructions.
  • You can go ahead and use your ice cream at this point (yum, soft serve)! Or, pour the ice cream into a freezer safe container and chill in the freezer while you make your chocolate chip cookies.
Chocolate Chip Cookies
  • Preheat oven to 350 F. Line two baking sheets with parchment paper and set aside.
  • In the bowl of a stand mixer, beat the softened butter and coconut sugar together until pale and super fluffy (about 5 minutes).
  • Add the egg and vanilla, and beat again until combined.
  • Pour in the flour, baking powder, baking soda, and salt. Gently stir the cookie dough together just until the flour streaks disappear.
  • Gently fold in 1/4 c of the mini chocolate chips.
  • Scoop 6 balls of dough into each baking sheet (about 2 tbsp of dough for each cookie) for a total of 12 cookies. Space the cookie dough balls apart as the cookies will spread.
  • Bake the cookies for about 12-15 minutes, rotating the baking sheets halfway through, until the cookies are golden brown on the edges.
  • Cool the cookies completely on the baking sheet.
Ice Cream Sandwiches
  • Pour the remaining mini chocolate chips onto a plate.
  • Flip half of the cookies over and top with a generous scoop of the oat milk ice cream. Place another cookie on top to create an ice cream sandwich. Gently press the cookies together to adhere.
  • Carefully roll the outer edges of the sandwiches through the mini chocolate chips. If the ice cream gets too soft and melty, pop them in the freezer for a few minutes to harden again.
  • Enjoy immediately, or freeze the ice cream sandwiches for about 30 minutes to make them more solid. See blog post for long term storage tips.

Notes

  • No Churn Ice Cream Instructions: If you don't have an ice cream machine, here's what you do: once the ice cream mixture is fully blended, pour it into a freezer-safe container (I like to use a loaf pan). Place in the freezer for about 3-4 hours to solidify.
  • How to Defrost The Ice Cream: To make the frozen ice cream scoopable again, place it on the counter for 15-25 minutes to soften.
  • Gluten Free Alternative: Use gluten free flour to make these cookies gluten free. My favorite brand is King Arthur's Baking Gluten Free Flour.
  • Refined Sugar Free Alternative: Use coconut sugar for the cookies and refined sugar free chocolate chips. I prefer to mix of brown sugar and coconut sugar for the best texture and spread, but you can use 100% coconut sugar and still make delicious chocolate chip cookies.
  • Vegan Alternative: Substitute the honey in the ice cream with maple syrup, and use vegan butter for the cookies. Use a flaxseed egg or chia seed egg as an egg substitute for the cookies.