There is something really nice about a cool, minty ice cream sandwich, and today I want to show you how to make some at home.
These have soft chocolate cookies on the outside and creamy mint ice cream in the middle. Little chocolate chips are mixed into the filling too.
The best part is that this recipe is completely dairy free. I know it can be tricky to find frozen treats without dairy, so I like having a simple one I can make myself.
You do not need any fancy skills for this. You bake the cookies, let them cool, and then add the ice cream in between.
They also keep well in the freezer, so you can make a batch and enjoy them over a few days. Let me walk you through how it all comes together.
Why This Recipe Is a Keeper
Rich Chocolate Flavor – The cookies use both cocoa powder and dark brown sugar for a deep, fudgy taste in every bite.
Cool and Creamy Middle – Smooth dairy free mint ice cream sits between two soft cookies for the perfect creamy contrast.
Refreshing Mint Twist – The minty filling feels fresh and light, making these a great treat for warm summer days.
Fully Dairy Free – Every part uses vegan butter and dairy free ice cream, so everyone can enjoy them worry free.
Here’s What You’ll Need
For The Chocolate Cookies
- 1 1/4 cups All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Fine Sea Salt
- 1/2 cup Vegan Butter, Softened
- 3/4 cup Light Brown Sugar
- 1/4 cup Granulated Sugar
- 1 tbsp Ground Flaxseed
- 3 tbsp Warm Water
- 1 tsp Pure Vanilla Extract
For The Filling
- 2 pints Dairy-Free Mint Ice Cream
- 1/3 cup Dairy-Free Mini Chocolate Chips
How to Make It
Step 1
Stir the ground flaxseed and warm water together, then let the mixture thicken for 5 minutes. Heat the oven to 350 degrees F and line two baking sheets with parchment paper.
Step 2
Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl.
Step 3
Beat the vegan butter, brown sugar, and granulated sugar until creamy. Beat in the flaxseed mixture and vanilla extract, then mix in the dry ingredients just until a dough forms.
Step 4
Divide the dough into 16 equal balls and flatten each one into a 2 1/2-inch round. Bake for 9 to 11 minutes, then cool the cookies completely.
Step 5
Let the mint ice cream soften for about 10 minutes. Stir in the mini chocolate chips, working quickly so the ice cream remains thick.
Step 6
Place a generous scoop of mint ice cream on the flat side of eight cookies. Top with the remaining cookies and press gently until the filling reaches the edges.
Step 7
Arrange the sandwiches on a lined tray and freeze for 2 hours until firm.
Step 8
Let the ice cream sandwiches stand at room temperature for 3 to 5 minutes before serving.
Recipe Tips
Let The Flax Egg Fully Thicken
After you stir the ground flaxseed into the warm water, give it the full 5 minutes to set up. It should look thick and a little gel-like before you use it.
This is what holds your cookies together since there are no eggs here. If you rush it and add it while it’s still watery, the dough won’t bind well and your cookies can turn out crumbly.
Soften The Vegan Butter, Don’t Melt It
Your vegan butter needs to be soft enough to press with your finger but still hold its shape. Leaving it on the counter for about 30 minutes usually does the trick.
From my experience, if the butter is melted, the cookies spread too thin and get greasy. Cold butter won’t cream properly with the sugar and you’ll end up with a stiff, lumpy dough.
Mix The Dough Just Until It Comes Together
Once you add the dry ingredients, stir only until you no longer see dry flour or cocoa. The dough should look thick and even.
If you keep mixing past that point, the cookies turn tough and dense instead of soft. Since these need to bend a little around the ice cream, you want them tender, not hard.
What to Make Next
- Dairy Free Molten Chocolate Lava Cakes
- Dairy Free Salted Caramel Chocolate Tart
- Dairy Free Pistachio Chocolate Crunch Cups
- Dairy Free Coconut Vanilla Creme Brulee
- Dairy Free Biscoff Cheesecake Cups
Popular Questions
Why do I need the flaxseed and water mixture?
The flaxseed mixed with warm water works as an egg replacement, which is what holds these dairy-free cookies together. When it sits for 5 minutes it turns thick and gel-like, so give it the full time before adding it to the dough.
If you skip this step or rush it, your cookies may turn out crumbly and fall apart when you press them into sandwiches.
Dairy Free Chocolate Mint Ice Cream Sandwiches
Ingredients
Method
- Stir the ground flaxseed and warm water together, then let the mixture thicken for 5 minutes. Heat the oven to 350 degrees F and line two baking sheets with parchment paper.
- Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl.
- Beat the vegan butter, brown sugar, and granulated sugar until creamy. Beat in the flaxseed mixture and vanilla extract, then mix in the dry ingredients just until a dough forms.
- Divide the dough into 16 equal balls and flatten each one into a 2 1/2-inch round. Bake for 9 to 11 minutes, then cool the cookies completely.
- Let the mint ice cream soften for about 10 minutes. Stir in the mini chocolate chips, working quickly so the ice cream remains thick.
- Place a generous scoop of mint ice cream on the flat side of eight cookies. Top with the remaining cookies and press gently until the filling reaches the edges.
- Arrange the sandwiches on a lined tray and freeze for 2 hours until firm.
- Let the ice cream sandwiches stand at room temperature for 3 to 5 minutes before serving.