Chocolate-Dipped Ice Cream Sandwiches

This vegan take on ice cream sandwiches improves everyone’s favorite summertime treat by dipping it in chocolate and covering it in sprinkles.

Makes 8 sandwiches

What you need:

  • 2 ¼ cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon Ener-G egg replacer
  • ¾ teaspoon salt
  • ¾ teaspoon cinnamon
  • 1 cup non-hydrogenated margarine
  • ¾ cup sugar
  • ¾ cup brown sugar
  • ¼ cup water
  • 1 tablespoon vanilla
  • 3 cups chocolate chips, divided
  • 1 pint Vanilla Ice Cream (see recipe)
  • 1 cup topping of your choice (sprinkles, toasted almond silvers, coconut, etc)

What you do:

  1. Preheat oven to 325 degrees and line cookie sheet with parchment.
  2. In medium bowl, whisk flour, baking soda, egg replacer, salt, and cinnamon. In mixer, beat margarine, sugar, brown sugar, water, and vanilla until fluffy. Stir in flour mixture ½ cup at a time, then add 1 cup chocolate chips.
  3. Scoop about 2 tablespoons of dough at a time and flatten with the palm of your hand. Repeat with remaining dough, and space on ungreased baking sheet. Bake until desired brownness (about 5 to 10 minutes).
  4. Let the pint of ice cream soften in the refrigerator for about 15 to 30 minutes while the cookies cool.
  5. Between 2 cookies, sandwich 1 scoop of ice cream and freeze. Repeat with all remaining cookies.
  6. While these sandwiches firm up in the freezer, melt remaining chocolate chips over a double boiler or using the microwave.
  7. Dip half of each ice cream sandwich in the melted chocolate and roll in desired topping until coated. Refreeze immediately. Enjoy!

Click here to watch Chef Chloe prepare her Chocolate-Dipped Ice Cream Sandwiches.

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