This is hands-down our favorite dessert: dairy-free ice cream inside two soft-batch cookies. We’ve used Wicked Kitchen Birthday Cake Ice Dream and baked colorful birthday cake cookies to match! Keep these handheld treats in the freezer and pull them out for an extra-special birthday party.
Whisk the vegan butter, granulated sugar, applesauce, and vanilla in a medium bowl until light and fluffy, about 2 mins.
In a small bowl, whisk the flour, cream of tartar, bicarbonate of soda, and fine sea salt. Add to the wet ingredients and fold together until smooth and fully combined. Gently stir in the sprinkles.
Cover the dough with reusable wrap and place it in the fridge to chill for 30 minutes.
While the dough cools, preheat the oven to 350ºF (170ºC with a convection fan) and line a baking sheet with parchment paper.
Once the dough is cooled, use a cookie scoop to scoop out 6 balls of dough (or use spoons and form them into 6 evenly sized balls). Arrange on the lined baking sheet, equally spaced so the cookies don’t touch as they bake. Sprinkle the tops of the cookies with the extra granulated sugar.
Bake for 10-12 minutes. The dough will spread and crisp up around the edges slightly but will still look a bit underdone in the center. Don’t worry – this is correct. Remove the cookies and allow them to cool for at least 20 minutes. Once cool, chill the cookies in the fridge to make them easier to sandwich.
To make the sandwiches, either scoop out the ice cream and place it between two cookies or run a very sharp knife under hot water then slice the tub into 3 discs. Place each disc of ice cream between two cookies and serve.
If you’re using Wicked Kitchen Vanilla Ice Cream, roll the outside of the ice cream sandwich in rainbow sprinkles.
The key to a soft cookie that doesn’t squish out all the ice cream when you bite into the sandwich starts here! Be sure to cream the butter and sugar together well. This incorporates air into the mix and dissolves the granulated sugar slightly, making for a softer cookie.
Once you add the flour, try to avoid overmixing your cookie dough. The overworked dough will be tough – not an ideal texture for ice cream sandwiches!
These cookies spread pretty dramatically when baked, so be sure to keep them separated on the baking sheet. Otherwise, you’ll end up with one massive merged cookie.
Before sandwiching, I recommend chilling the cookies. This will firm them up, so they’re easier to handle.
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