Chloe Coscarelli’s Famous Vegan 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.
July 4, 2025
Sandwiched between perfectly sweet, chocolaty cookies, this ice cream treat is easily customizable. Swap out sprinkles for your favorite nuts or vegan candy for a fun twist that’s just as delicious.
What you need:
2¼ cups unbleached all-purpose flour
1 teaspoon baking soda
1 tablespoon Ener-G egg replacer
¾ teaspoon salt
¾ teaspoon ground cinnamon
1 cup vegan butter
¾ cup sugar
¾ cup brown sugar
¼ cup water
1 tablespoon vanilla extract
3 cups chocolate chips, divided
1 pint vegan vanilla ice cream
1 cup toppings of choice (sprinkles, toasted almond silvers, coconut, etc)
What you do:
- Preheat oven to 325 degrees, and line cookie sheet with parchment.
- In a medium bowl, whisk flour, baking soda, egg replacer, salt, and cinnamon. In mixer, beat butter, sugar, brown sugar, water, and vanilla until fluffy. Stir in flour mixture ½ cup at a time, then add 1 cup chocolate chips.
- Scoop about 2 tablespoons of dough at a time and flatten with palm of your hand. Repeat with remaining dough, and space on ungreased baking sheet. Bake until desired brownness (about 5 to 10 minutes).
- Let the pint of ice cream soften in the refrigerator for about 15 to 30 minutes while the cookies cool. Between 2 cookies, sandwich 1 scoop ice cream and freeze. Repeat with remaining cookies.
- While sandwiches firm up in freezer, melt remaining chocolate chips over a double boiler or in a microwave.
- Dip half of each ice cream sandwich in 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.
For more plant-based recipes like this, read:
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