Coconut Vanilla Bean Ice Cream Sandwiches

"These Mini Vegan Vanilla Bean Cookie Sandwiches are delicious, #allergyfriendly and their tasty, smooth ice cream center is completely #dairyfree too"
-- @lunchesandlittles
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  • Recipe Card
Prep time 20mins
Cook time 30mins

Recipe Card


  • 1 can unsweetened coconut cream
  • 1 (13.5 ounce) can full fat coconut milk
  • 1/2 cup raw turbinado sugar
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut oil
  • 1 vanilla bean
  • a pinch of Himalayan pink salt
  • Vegan cookies, optional, for sandwiching


  • Step 1

    Warm coconut cream, milk, sugar, syrup, coconut oil, vanilla bean seeds (scraped from pod) and the remaining pod, and salt in a small saucepan over medium heat. Once milk mixture is simmering, remove pot from heat and cover. Allow mixture to steep for approximately 25 min.

  • Step 2

    Remove your vanilla bean pod and scrape out any remaining vanilla beans. Set pod aside or discard.

  • Step 3

    Refrigerate milk mixture for 2-3 hours until well-chilled.

  • Step 4

    Then, transfer to prepared ice cream maker. Churn/ use maker according to the manufacturer’s instructions; until well-churned and about the consistency of soft-serve.

  • Step 5

    Next, transfer ice cream mixture into a freezer-safe container and smooth the top with the back of a spoon or spatula. Freeze overnight.

  • Step 6

    Enjoy on its own, OR to make Mini Vegan Vanilla Bean Cookie Sandwiches simply smooth vegan ice cream in between two of your favorite vegan cookies.