Vegan Salted Chocolate Chip Fudge Cookie Ice Cream Sandwiches!! Two chocolate chip cookies with a chocolate hazelnut butter schmear on each side of the cookie and a huge scoop of dairy-free vanilla ice cream sandwiched in between. YUM!
2¼ cups all-purpose flour*
1 tablespoon cornstarch or arrowroot
1 teaspoon baking soda
¾ teaspoon salt
1 cup vegan margarine
¾ cup brown sugar
¾ cup sugar
¼ cup water
1 tablespoon pure vanilla extract
2 cups semisweet chocolate chips (dairy-free)
Flaky sea salt, optional
1 1/2 cups chocolate hazelnut butter (Justin’s is vegan!)
6 cups dairy free vanilla ice cream (or whatever flavor you wish)
Line 2 or 3 large baking sheets with parchment paper.
In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
Using a stand or hand mixer, beat the margarine, brown sugar, sugar, water, and vanilla until fluffy. Slowly beat in the flour mixture.
Once the flour mixture is incorporated, add chocolate chips and pecans.
Scoop out dough into cookie dough balls. I like to make big cookies so I use 1/4 cup to scoop out the dough. Place on a parchment paper lined baking sheet. Refrigerate dough for at least 15 minutes while the oven heats up.
Preheat the oven to 350 degrees.
Bake the cookie 3 inches apart on a parchment paper lined baking sheet (I do 3-5 cookies per baking sheet) for 10 to 14 minutes, until the edges are set and the cookie is beginning to turn golden brown throughout. Immediately after removing from the oven, decorate to top of the cookies with chocolate chips, pressing into the cookie a little bit so that the chocolate chips set. Sprinkle with flaky sea salt Let cool on the sheet for 1-2 minutes, then transfer to a wire rack to cool completely.
Spread each cooled cookie with a generous amount of chocolate hazelnut butter. Then take a cookie and add a scoop of ice cream. Next add the top cookie, chocolate hazelnut butter side facing down and gently push together to adhere. Repeat with the remaining cookies, placing each cookie in the freezer as you work. Eat immediately or freeze, wrapped tightly in plastic wrap, until ready to serve.
Chocolate hazelnut butter does get hard in the freezer, so cookie ice cream sandwiches are best if made when desired to eat them. If you would like to make them ahead of time, remove the ice cream sandwiches from the freezer about 5 minutes before eating.