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Vegan Ice Cream Sandwich

Vegan Ice Cream Sandwich

The Chipwich has always been a classic. So I have remade it to be 100% vegan and honestly taste wayy better (at least from what I remember). I do recall a fairly strong chemical taste in the ice cream sandwich when I would get it as a kid. Trust me, no chemical flavor in these! Just plain 'ol deliciousness! Plus they are super simple to make and totally customizable! A classic Chipwich is typically two (oddly the exact same shape and size) chocolate chip cookies, sandwiched around a hefty amount of vanilla ice cream and rolled in mini chocolate chips. I am using homemade 'nice cream' for my filling and rolling them in a coconut and chocolate! Feel free to use any toppings you like!

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Nice Cream

Ingredients:

  • 4-6 frozen bananas
  • 1/4 cup non dairy milk
  • 1 tsp vanilla
  • pinch of salt

Directions:

  1. In a high speed blender or food processor, combine all of the ingredients until it becomes very think and creamy. You may need to scrape down the sides a few times to get everything well blended
  2. Place the nice cream mixture into a container and set in the freezer until your cookies are done
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Chocolate Chip Cookies

Ingredients:

  • 1/2 cup vegan butter
  • 1 cup brown sugar, packed
  • 1 tsp vanilla 
  • 1/4 cup non dairy milk
  • 1/4 cup unsweetened applesauce
  • 2 cups of flour
  • 1 tsp baking soda
  • 3/4 cup vegan chocolate chips
  • flake sea salt (optional)

Directions:

  1. Preheat oven to 350
  2. In a large bowl, mix the butter, sugar, and vanilla. You can do it by hand or with a mixer
  3. Once you have creamed your butter and sugar mixture, add in the non dairy milk and applesauce. Combine that until smooth
  4. Add in the flour and baking soda and gently mix together. Be careful not to over mix it
  5. Once the dough has come together, fold in your chocolate chips
  6. Scoop cookies onto a baking tray lined with parchment or a non stick mat. I like my ice cream sandwiches to be on the bigger side so i used about a 3-4 tbs of dough per cookie
  7. Gently press the cookies down and sprinkle with sea salt
  8. Bake for 8-10 minutes or until golden brown\
  9. Let cook on a cooling rack or if you are impatient like me, place in the freezer for a few minutes
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Assemble:

  1. Flip your cookies upside down and scoop some nice cream onto half of your cookies
  2. Take a top cookie and firmly press the cookies together. It helps the toppings stick if a little nice cream sticks out of the sides
  3. Roll them in little piles of coconut, chocolate chips, cookie crumbs, hemp seeds, etc
  4. Enjoy!
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