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.

Preparation Time

10 minutes

Cooking Time

8 to 10 minutes

Equipment

Oven, Parchment Paper, Bowl, Whisk, Glass or Cookie Cutter

Ingredients

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

Filling: Vegan frosting or vegan ice cream of choice

Method

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Note

A big thank you to 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!

Recipe Tips

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 afterwards (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.