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Vegan Ice Cream Sandwiches

Make your own chocolate wafer cookies and fill them with your favorite ice cream, for a sure-fire hit with kids or adults!
Course Dessert
Servings 12
Author Robin Asbell


  • 1/2 cup vegan margarine or shortening
  • 1 cup organic sugar
  • 2 tablespoons non-dairy milk
  • 1 teaspoon vanilla
  • 1 1/2 cups unbleached flour
  • 3/4 cup cocoa
  • 1/2 teaspoon salt
  • 4 cups cashew or coconut milk ice cream approximately


  • Preheat oven to 325 F. Prepare two baking sheets by lining with parchment or silicone mats.
  •  In a stand mixer or bowl, cream the vegan margarine with the sugar. Beat in the rice milk and vanilla. In a medium bowl, whisk the flour, cocoa, and salt. Mix into the wet mixture, it will make a stiff dough.
  •  Scoop two tablespoon-sized portions and form into disks, then use a metal spatula to flatten. Dip the spatula in flour to keep it from sticking. Flatten each cookie to 1/4 inch thick. 
  • Bake for 8 minutes, turn pans, then bake for about 8 minutes, check at five for scorching. The cookies will have a golden brown edge. Cool on racks.
  • Freeze the cookies before filling. Use a spoon to scoop slightly softened ice cream on a cookie, smooth the edges, and place another cookie on top, freeze.
  • Keeps tightly covered for up to a month.