Everyone loves ice cream sandwiches! I created this recipe using homemade chocolate chunk cookies and homemade vegan ice cream, but feel free to use your favorite vegan ice cream, instead! Servings 12 Prep Time 4+ hours Cook Time 45214


1/2 c (114g) butter or df sub, room temperature
1/2 c (114g) shortening (regular or palm) 1/2 c (100g) granulated sugar 1 c (200g) light brown sugar 2 large eggs or 1/2c (100g) Aquafaba 2 tsp (8.4g) vanilla extract 2 1/2 cups (350 g) Better Batter Flour, ARTISAN BLEND or ORIGINAL BLEND 1 tsp (4.8g) baking soda 1/2 tsp (2.4g) baking powder 1/2 tsp (3g) salt 1 1/2 bags (18oz) Enjoy the life chocolate chunks
1 recipe Ice cream base recipe or 1/2 gallon of your favorite brand


To bake cookies: In the bowl of a stand mixer, combine butter df sub, shortening and sugars. Beat well, adding eggs or egg substitute, and vanilla, one at a time, mixing thoroughly, until mixture is light and fluffy. In a separate bowl, blend together flour, baking soda, baking powder and salt. Add to the wet mixture in the mixer and stir until combined. Stir in chocolate chunks. Cover and chill dough at least 4 hours or overnight. When ready to bake, preheat oven to 375 degrees. Line two cookie sheets with parchment paper and set aside. Scoop cookie dough into balls just larger a golf ball - about 1 oz in weight. Arrange six dough balls on each cookie sheet, being careful not to overcrowd. Chill remaining dough in the fridge, while cookies bake, so remaining dough doesn’t soften much. Bake scooped cookies 8-9 minutes. About halfway through the baking cycle - 4 minutes - rotate or turn the cookie sheets, to ensure even baking. Check cookies at 8 minutes - they should be slightly puffed and just starting to brown on top. Once ready, remove from oven, and place the sheet on a wire rack. Cool the cookies 2-3 minutes on cookie sheet before removing from the sheet. Allow to cool on the parchment paper, on a wire rack until completely cool. Repeat with remaining dough. To assemble ice cream sandwiches: Prepare ice cream or slightly soften commercial ice cream. Measure out 4 oz of ice cream (1/4 c scoop) softened ice cream between two of the cooled cookies. Gently press together. and wrap tightly in plastic wrap. Place into the freezer to cure at least an hour, but preferably 4 hours or longer. When ready to serve, remove from freezer, unwrap and serve.