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17 Apr Easy Ice Cream Sandwich Recipe | Vegan Protein Cookies & Frosting

These vegan Protein Cakester Copycats by Clara from The Vegan Bean are the perfect bake to give you that extra bit of protein in a tasty sandwich treat! With your choice of plant-based buttercream or ice cream, you can personalise this recipe to make it your own. 


Makes 4 sandwiches (8 cookies)

1/3 cup flour

1 scoop vegan protein powder

2.5 tbsp cocoa

2 tbsp stevia

1 tsp baking soda

Dash salt

2 tsp coconut oil

1/3 cup water or almond milk


Vegan frosting or vegan ice cream of choice


Preheat the oven to 375 (190°C) and line a cookie sheet with parchment paper. 

Combine the flour, protein, cocoa, stevia, baking soda, and salt in a bowl until mixed. 

Add in the water/almond milk and oil to form a soft dough. 

Roll it out and use a glass or cookie cutter to make circular shapes, and place on the cookie sheet. 

Bake for 8-10 mins until firm. Once cool, sandwich vegan frosting or ice cream between two cookies and enjoy!

Pro-Tip | Small-batch Vegan Buttercream:

With a recipe like this, you don’t need a lot of buttercream to do it, and most recipes out there will leave you with heaps of extra afterward (not always a bad thing, but there is an alternative). So, when making small-batch vegan buttercream at home, try using these measurements:

2 tbsp vegan butter

1/4 tsp vanilla

1 cup icing sugar

1 tbsp full fat coconut milk

Cream together the butter and icing sugar, then add in the vanilla and milk and whip until fluffy. Adding more icing sugar to achieve a thicker frosting or (tiny amounts at a time of) milk to thin it out. It’ll blow your mind! Love it? Good news! You can still double or triple this recipe to make it perfect for icing a cake. 

A big thank you for Clara for this delicious plant-based ice cream sandwich recipe blogger. Clara is a 22 year old recipe maker from Vancouver, a Yogi at heart, be sure to check her Instagram page @itstheveganbean and her blog to discover more colourful and mouth-watering vegan delights!

Clara from @itstheveganbean