Summer calls for cool, indulgent treats — and these cowboy vegan ice cream cookie sandwiches deliver. Cowboy cookies stand out from the usual chocolate-chip variety: they combine oats, pecans, coconut and dark chocolate for a textured, flavorful cookie that’s ideal for sandwiching ice cream. The cookies stay tender enough to bite through without crumbling and firm enough to hold a generous scoop. I used vegan vanilla ice cream, but chocolate, salted caramel or any favorite flavor would work beautifully. The result is a satisfyingly sweet-and-salty frozen treat that’s perfect for warm days and gatherings.
What You Need For These Vegan Ice Cream Sandwiches:
- Vegan butter, applesauce, vanilla: The wet base for the cookie dough.
- Cane sugar and brown sugar: A mix of sugars adds depth and chew.
- Flour, baking soda, salt, cinnamon, oats: The dry foundation that gives structure and texture.
- Dark chocolate, pecans, coconut flakes: The signature mix-ins for cowboy cookies.
- Vegan ice cream: I used vanilla; any dairy-free flavor will do.
These sandwiches are indulgent yet straightforward to make. The recipe yields about four large sandwiches if you use roughly 1/4-cup cookie scoops — or you can form smaller cookies for more mini sandwiches. For a finishing touch, dip one side of each ice cream sandwich in melted dark chocolate and roll it in extra chopped pecans or coconut flakes. The chocolate adds a pleasant snap and seals the edges while the pecans and coconut add crunch and balance. Store-bought vegan ice cream keeps this easy, though homemade vegan ice cream also works if you prefer.
Why Should You Make These Vegan Frozen Treats?
- They’re outstanding cookies on their own — chewy, nutty and chocolatey.
- Filled with ice cream they become an elevated summer classic.
- They’re fun and easy to make with kids or friends.
- The cookie texture is ideal for sandwiching frozen ice cream without falling apart.
- They’re a simple way to enjoy a decadent vegan dessert this season.
Cowboy Vegan Ice Cream Cookie Sandwiches
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Ingredients
For The Cookies
- 1/2 Cup Vegan butter, room temperature (e.g., Earth Balance)
- 1/3 Cup Organic cane sugar
- 1/3 Cup Brown sugar
- 1/4 Cup Applesauce
- 2 teaspoons Vanilla
- 1 Cup All-purpose flour
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1/4 teaspoon Cinnamon
- 1 1/4 Cups Quick-cooking oats
- 1/2 Cup Dark chocolate chunks or chips (vegan)
- 1/3 Cup Roasted and salted pecans, chopped
- 1/3 Cup Coconut flakes
For The Ice Cream Sandwiches
- 1 Pint Vegan vanilla ice cream
- 1 Cup Dark chocolate, melted (for dipping)
- Chopped pecans and coconut for coating
Instructions
- Preheat the oven to 350°F (175°C).
- In a stand mixer bowl or large bowl, beat the vegan butter with the cane and brown sugars until fluffy.
- Add the applesauce and vanilla, and mix until combined, scraping the bowl as needed.
- In a separate bowl, sift together the flour, baking soda, salt and cinnamon.
- Stir the oats into the dry ingredients.
- Gradually add the dry mixture to the wet mixture, beating until fully incorporated.
- Fold in the dark chocolate, chopped pecans and coconut flakes.
- Scoop about 1/4-cup portions of dough onto a parchment-lined baking sheet about 2 inches apart. You should have roughly 8 cookies (for 4 sandwiches).
- Bake for 10–13 minutes, then allow the cookies to cool completely.
- Assemble sandwiches by placing about 1/4 of the pint of ice cream onto 4 cookies and topping each with another cookie. Optionally dip one side in melted dark chocolate and roll in chopped pecans and coconut.
- Freeze the assembled sandwiches for at least 2 hours to firm up, then enjoy.
Video
Nutrition
Carbohydrates: 81 g |
Protein: 7 g |
Fat: 25 g
