If you have ever thought that vegan food is restrictive then you probably haven’t been thinking about a vegan Chipwich ice cream sandwich. 🍪🍦
Nothing quite hits the spot like an ice cream sandwich on a warm and sunny day. Creamy vanilla ice cream wedged between two chocolate chip cookies, and extra chocolate chips around the sides… Yep, we’re drooling too!
Today, we are showing you how to make this nostalgic treat in a healthier, plant-based way!
Table of contents
What is a Chipwich?
Let’s start with the obvious question: what exactly is a Chipwich?
It’s an ice cream sandwich made with chocolate chip cookies, featuring an external ring of chocolate chips. Yes, it’s as mouthwateringly delicious as it sounds!
The Chipwich was originally created by a New York lawyer in 1978, and were traditionally sold from street carts. However, you can now buy them pretty much anywhere that sells ice cream.
Are Chipwiches Vegan?
Sadly no, the original Chipwich is made using a range of animal products, including dairy in the ice cream and eggs in the cookies.
However, our vegan Chipwich ice cream sandwich tastes just as good, is just as satisfying, and is healthier! We use applesauce as the egg replacer, with coconut milk instead of dairy in the ice cream.
Are Vegan Chipwich Ice Cream Sandwich Gluten-Free?
Yes! We use both gluten-free baking flour and almond flour to ensure these Chipwiches remain free from gluten.
What are Vegan Chipwich Ice Cream Sandwich Made Of?
We have split this recipe into two parts!
For the vanilla ice cream, you need:
- Coconut milk, unsweetened
- Agave syrup
- Vanilla extract
For the chocolate chip cookies, you need:
- Vegan butter
- Applesauce, unsweetened
- Date sugar (or cane sugar for lighter color)
- Vanilla extract
- Arrowroot
- Baking soda
- Salt
- Gluten-free baking flour
- Almond flour, blanched
- Chocolate chips
How to Make Vegan Chipwich Ice Cream Sandwich
First, make the vanilla ice cream by adding the coconut milk, agave syrup, and vanilla extract to a mixing bowl and mix well. Pour this mixture into an ice cube tray, and transfer to the freezer overnight.
When ready, blend the ice cubes in a high-speed blender until creamy, scraping down the sides as necessary.
Then transfer the creamy mixture into circular silicone molds, similar in size to the size you will make your cookies. If you don’t have circular silicone molds, you can transfer the creamy mixture to a brownie tin and flatten it out as much as possible, later using a cookie cutter to cut out circles.
Place in the freezer for at least an hour to firm up. During this time, you can make the cookies!
Start by preheating the oven to 350°F. Add the vegan butter, applesauce, date sugar, and vanilla extract to a mixing bowl, and mix. Then add the arrowroot, baking soda, and salt, and mix again. Finally, add the gluten-free baking flour and almond flour, and mix again.
Add in chocolate chips (as many as you like), and then transfer to fridge for at least an hour to set and firm up before baking.
Then remove the cookie dough from the fridge and scoop the dough into even-sized balls, transferring them onto a cookie sheet.
Gently flatten the cookies slightly (using your hands), and bake on 350°F until golden brown. This happens very quickly (around 7-10 minutes), so keep a close eye!
As soon as you take them out, even though they are golden brown, they will be very soft to the touch. Allow them to cool for a few minutes before moving them – they will firm up during this time.
When you are ready, remove the ice cream from the molds and sandwich them between two chocolate chip cookies. You can eat them as they are or add extra chocolate chips around the ice cream for the full Chipwich experience!
FAQ
How Do You Store Vegan Chipwich Ice Cream Sandwich?
In the freezer! They will last for up to one week when you keep them in an airtight freezer-proof container or freezer bags.
Do I Need an Ice Cream Maker?
If you make ice cream on a weekly basis, then perhaps an ice cream maker will be useful.
If not, you don’t need an ice cream maker just for this recipe. A high-speed blender will do the job. This is because the full-fat coconut milk has a high fat content, which is one of the three components that make churning unnecessary.
You can read more about this process in our guide on How to Make Vegan Ice Cream.
Is a Vegan Chipwich Better for You?
Look, this is no health food, and eating Chipwiches every single day probably won’t be that great for you.
But we are convinced that this is a healthier version of our childhood favorite, which makes it soooo much better. Most popular store-bought ice cream sandwiches are loaded with artificial sweeteners, additives and other ingredients you do not want to put into your body.
These sandwiches, however, are completely dairy free, gluten free, refined sugar-free and vegan!
Want to make some more delicious vegan ice cream recipes? Here are some for inspiration!
Vegan Chocolate Fudge Brownie Ice Cream
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag your photos with @healthiir on Instagram! We’d love to see your creation. Let’s eat!
Healthy Chipwich Ice Cream Sandwich
Course: DessertDifficulty: EasyIngredients
- For the vanilla ice cream:
1 can full-fat coconut milk, unsweetened
1/4 cup agave syrup
1 tsp vanilla extract
- For the chocolate chip cookies:
1/2 cup vegan butter
1/4 cup applesauce, unsweetened
3/4 cup date sugar (or cane sugar for lighter color)
2 tsp vanilla extract
1 Tbsp arrowroot
1/2 tsp baking soda
1/2 tsp salt
1 cup gluten-free baking flour
3/4 cup almond flour, blanched
Chocolate chips to taste (around 1 cup should be perfect!)
Directions
- For the vanilla ice cream:
- To a mixing bowl, add the coconut milk, agave syrup, and vanilla extract, and mix well.
- Pour this mixture into an ice cube tray, and transfer to freezer overnight.
- When ready, blend the ice cubes in a high-speed blender until creamy, scraping down the sides as necessary.
- Transfer the creamy mixture into circular silicone molds* (similar in size to the size you will make your cookies). Place in freezer for at least 1 hour to firm up. During this time, you can make the cookies!
- For the chocolate chip cookies:
- Preheat oven to 350°F. Add the vegan butter, applesauce, date sugar, and vanilla extract to a mixing bowl, and mix.
- Add the arrowroot, baking soda, and salt, and mix again.
- Add the gluten-free baking flour and almond flour, and mix again.
- Add chocolate chips (as many as you like), and then transfer to fridge for at least an hour to set and firm up before baking.
- Remove the cookie dough from the fridge and scoop the dough into even-sized balls, transferring them onto a cookie sheet.
- Gently flatten the cookies slightly (using your hands), and bake on 350°F until golden brown. This happens very quickly (around 7-10 minutes), so keep a close eye!
- As soon as you take them out, even though they are golden brown, they will be very soft to the touch. Allow them to cool for a few minutes before moving them. They will firm up during this time.
- When ready, remove the ice cream from the molds, and sandwich them between two chocolate chip cookies. You can eat them as is, or add extra chocolate chips around the ice cream. Enjoy!
Notes
- *If you don’t have circular silicone molds, you can transfer the creamy mixture to a brownie tin and flatten it out as much as possible, later using a cookie cutter to cut out circles.