A true vanilla bean dream! Creamy vanilla bean ice cream sandwiched between soft chocolate chip cookies is an unbeatable combination.
Prep Time: 20 minutes
Cook Time: 15 minutes
Serving Size: 6 sandwiches
½ cup sugar
¾ cup dark brown sugar, packed
½ teaspoon salt
½ cup melted vegan butter, melted
¼ cup Forager Project Cashewmilk
1 teaspoon vanilla extract
1 ½ cups flour
½ teaspoon baking soda
½ cup vegan semi-sweet chocolate chips or chunks
¼ teaspoon flaky sea salt
1 pint dairy-free vanilla ice cream
In a large bowl, whisk together the sugar, brown sugar, salt, and melted vegan butter until combined.
Add in Forager Project Cashewmilk and vanilla extract. Mix until all sugar has dissolved and the batter is smooth.
Sift in flour and baking soda and mix with a spatula, folding the chocolate chips, being careful not to overmix dough.
Cover and chill the dough for at least an hour up to overnight in the refrigerator.
Preheat the oven to 350°F (180°C).
Scoop the dough with an ice cream scoop, roll into balls and place onto a parchment lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly. Sprinkle cookie dough with flaky salt.
Bake for 12-15 minutes until golden brown. Allow cookies to cool completely before building your ice cream sandwiches.
Turn your pint of dairy-free ice cream on its side and slice into 1 inch rounds. Place sliced ice cream onto a cookie and peel off pint wrapper. Top with a second cookie and enjoy.