Mini Vegan Vanilla Bean Ice Cream Cookie Sandwiches

Mini Vegan Vanilla Bean Ice Cream Cookie Sandwiches
Ice cream is always a good idea and even better sandwiched between our Chocolate Chip cookies! Taking ice cream sandwiches to the next level, LunchesAndLittles created a dairy-free vanilla bean ice cream recipe that's super smooth, creamy, and oh so delicious! These allergy-friendly mini treats are sure to be a hit with your littles - perfect for afternoon playdates and summer nights!
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Mini Vegan Vanilla Bean Cookie Sandwiches

Yields 7-8 mini sandwiches


  • 1 box Partake Foods - Sprouted Grain Chocolate Chip cookies
  • 1 can unsweetened coconut cream
  • 1 can full-fat coconut milk
  • 1/2 cup raw turbinado sugar
  • 2 tbsp pure maple syrup 
  • 1 tbsp coconut oil
  • 1 vanilla bean
  • 1 pinch of Himalayan pink salt
  • 1/4 cup chocolate chips (optional)


  1. In a small saucepan over medium heat, warm up coconut cream, milk, sugar, syrup, coconut oil, vanilla bean seeds (scraped from pod) and the remaining pod.
  2. Once mixture simmers, remove pot from heat and cover. Allow mixture to steep for about 25 minutes.
  3. Remove vanilla bean pod and scrape out any remaining vanilla beans. Set pod aside or discard. 
  4. Refrigerate milk mixture for 2-3 hours until chilled.
  5. Transfer to prepared ice cream maker. Churn according to the manufacturer's instructions until it's well-churned to the consistency of a soft-serve.
  6. Transfer ice cream mix into a freezer-safe container and smooth the top with the back of a spoon or spatula. Freeze overnight.
  7. Smooth a dollop of ice cream on the back of a mini cookie. Top with another cookie and press firmly together to create a sandwich. Roll sides in vegan chocolate chips if desired!