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Vegan Raspberry Ice Cream Sandwiches

These stunning vegan raspberry ice cream sandwiches are the perfect refreshing summer dessert. They’re incredibly easy to make and simply bursting with flavour. They feature a soft and fluffy vegan vanilla sponge, and a no-churn vegan raspberry ice cream that’s absolutely packed with raspberries. And you don’t even need an ice cream maker to make them!

A hand holding a vegan raspberry ice cream sandwich.

Yes, I’m back with yet another ice cream sandwich recipe… it’s definitely a summer of non-stop ice cream sandwich making for me, and honestly, I have zero regrets. And let me tell you: a freezer full of ice cream sandwich experiments was very welcome indeed during the latest heatwave.

Due to popular demand, today’s recipe makes VEGAN ice cream sandwiches (though they’ll be a hit with everyone, regardless of whether on not they’re vegan). If you missed any of the previous recipes, definitely check them out! So far, I’ve shared Gluten Free Chocolate Ice Cream Sandwiches, Gluten Free Lemon Blueberry Ice Cream Sandwiches and also (for all the coffee lovers) Gluten & Dairy Free Coffee Ice Cream Sandwiches, and they’re all spectacular.

Today’s offering is vegan and packed full of berry goodness: we’re making vegan raspberry ice cream sandwiches. They’re absolutely INCREDIBLE, with a super soft and fluffy vegan vanilla sponge (it’s seriously THE FLUFFIEST) and a deliciously creamy no-churn vegan raspberry ice cream centre.

Vegan raspberry ice cream sandwich on a sheet of white parchment paper.

You’d honestly never know that these beauties are made without any eggs or dairy. Everything about them is just spot on: from the textures to the amazing flavours – and once you’ve tasted them, you’ll want to make them over and over (and over) again. And yes, I’m definitely speaking from personal experience here.

Before we get to the actual details of how to make the ice cream sandwiches, here’s an important (chocolatey) note: you can absolutely dip these ice cream sandwiches into chocolate to create a crisp chocolate shell!! I fully and wholeheartedly support that decision, I just decided to skip the chocolate shell this time (I know, the horror).

Use the chocolate shell recipe from my Gluten & Dairy Free Coffee Ice Cream Sandwiches – feel free to leave out the chopped almonds, although they do add the most scrumptious crunchy texture.

Raspberry ice cream sandwich with a bite taken out of it.

Before we get to the bits and bobs of making these amazing ice cream sandwiches – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!

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Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.

The no-churn vegan raspberry ice cream

We’ll be making the ice cream from scratch, but don’t worry, it’s incredibly easy and you don’t need an ice cream maker. While you can, of course, use store-bought ice cream – this homemade one tastes infinitely better as it’s really packed full of raspberry goodness.

I based this recipe on the blueberry ice cream that I used in my Gluten Free Lemon Blueberry Ice Cream Sandwiches. I just tweaked it, to make it vegan and raspberry-flavoured.

To make it dairy free and vegan:

  • Use a vegan double/heavy cream alternative instead of regular dairy cream: I used the Elmlea brand, which is available in the UK.
  • Use vegan condensed milk instead of the regular one: I tested this recipe with Nature’s Charm Sweetened Condensed Coconut Milk and also their Sweetened Condensed Oat Milk and both work great.

These are really easy swaps to make, and the result is just as delicious as the regular, dairy-containing version.

In terms of flavourings, we’ll use frozen raspberries, as well as some vanilla and lemon juice to really make the flavours pop and to add some freshness.

There’s A LOT of raspberries in this recipe – in fact, there’s about 3 cups of raspberries (350g, to be exact) in the ice cream layer. That really makes the raspberry flavour the star of the show here, and you also get the most gorgeous pink colour without any dyes or food colourings!

Close-up of raspberry ice cream sandwiches.

When it comes to actually making the ice cream, we won’t be using the standard no-churn ice cream method (where you whip the heavy/double cream to firm peaks and then add the condensed milk along with flavourings). Instead, we’ll add all the raspberry ice cream ingredients to a high-speed food blender or a food processor and blend them until smooth.

That’s why it’s important to use frozen raspberries instead of fresh ones. If you used fresh raspberries, you’d end up with raspberry soup that would freeze solid, so the final ice cream sandwiches wouldn’t really be that nice to bite into.

By using frozen raspberries, you get a fairly thick ice cream mixture (the exact consistency will depend on how quickly you work and on the temperature of your kitchen) that sets into a nice creamy texture that’s a joy to eat.

The fluffiest, softest vegan vanilla sponge

While the regular, non-vegan sponges are typically based on whipped eggs, we obviously have to create the texture and fluffiness using a different method and different ingredients in the case of this vegan sponge.

To achieve a soft, fluffy, plush texture, I increased the amount of raising agents compared to a regular sponge (to achieve that extra lift and aeration you’d otherwise get by whipping the eggs and sugar until super fluffy) and added vegan condensed milk. That’s maybe a surprising ingredient in what is essentially a cake recipe, but vegan condensed milk really works wonders in creating a soft, moist and well-defined vegan cake crumb.

A hand holding a vegan raspberry ice cream sandwich.

As far as preparation goes, this vegan vanilla sponge couldn’t be easier to make: you just need to whisk together the dry ingredients in one bowl, the wet ingredients in another bowl, and then whisk them all together until you get a smooth, fairly runny cake batter with no flour clumps.

Then, pour it into a lined rimmed baking sheet, smooth it out into an even layer, and bake until golden and an inserted toothpick comes out clean. Yes, it’s *that* easy to make.

I baked the sponge in a 10×15-inch (25x38cm) rimmed baking sheet, and assembled the ice cream sandwiches in an 8-inch (20cm) square baking tin with a 7-inch (18cm) square bottom.

I recommend making a template for cutting out the two sponge squares, that fits snugly into the bottom of the baking tin where you’ll be assembling the ice cream sandwiches. Then, just cut around the template with a sharp serrated knife. This will give you the neatest possible result.

Assembling the vegan raspberry ice cream sandwiches

  1. Once you have your sponge squares cut out, place one of them on the bottom of the baking tin (I lined mine with parchment/baking paper, but you can use plastic wrap/cling film or aluminium foil instead).
  2. Spread the raspberry ice cream mixture on top of the sponge in an even layer.
  3. Place the other sponge square on top, pressing down gently to adhere it to the ice cream mixture.
  4. Cover the baking tin with plastic wrap/cling film or a sheet of aluminium foil and freeze for any least 6-8 hours or ideally overnight.
  5. Once frozen solid, cut the ice cream sandwich slab into the individual portions: I divided it into 8 rectangular slices, but you can also make 16 smaller square portions.
  6. Then, either serve the ice cream sandwiches straight away or freeze them again!

Vegan raspberry ice cream sandwiches on a sheet of white parchment paper.

Serving & storing the vegan raspberry ice cream sandwiches

The texture of the ice cream

These vegan raspberry ice cream sandwiches set slightly firmer than my Easy Gluten Free Ice Cream Sandwiches or the Gluten & Dairy Free Coffee Ice Cream Sandwiches. That’s due to the high raspberry content, which adds water to the ice cream mixture. Consequently, the filling is, in a way, somewhere between a sorbet and no-churn ice cream.

That said, the ice cream sandwiches are still great to eat straight from the freezer, but you can leave them out at room temperature, to allow them to thaw slightly, for about 5 minutes if you want a softer texture.

Storing the ice cream sandwiches

The ice cream sandwiches are best stored in a closed air-tight container in the freezer for up to about 1 month.

And that covers pretty much everything you need to know about these truly FABULOUS vegan raspberry ice cream sandwiches. They’re incredibly easy to make, and you’d honestly never know that they’re vegan.

Of course, you can easily modify them further: for example, by adding some lemon zest into the sponges, or by swapping the raspberries in the ice cream layer for other frozen berries, such as blueberries, strawberries or blackberries. The options are pretty much endless, and I hope you’ll have lots of fun playing around with them.

Enjoy!

Signature of the author, Kat.

Vegan raspberry ice cream sandwiches on a sheet of white parchment paper.

More amazing vegan desserts

If you’re looking for more incredible vegan dessert recipes, you’re definitely in the right place!

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Vegan Raspberry Ice Cream Sandwiches

These stunning vegan raspberry ice cream sandwiches are the perfect refreshing summer dessert. They’re incredibly easy to make and simply bursting with flavour. They feature a soft and fluffy vegan vanilla sponge, and a no-churn vegan raspberry ice cream that’s absolutely packed with raspberries. And you don’t even need an ice cream maker to make them!
Print Rate
5 from 1 vote
Prep Time 45 mins
Cook/Bake Time 15 mins
Freeze Time 6 hrs
Total Time 7 hrs
Servings 8 ice cream sandwiches

Ingredients

Vegan vanilla sponge:

  • 170 g (1⅓ cups + 1½ tbsp) plain all-purpose flour
  • 120 g (1 cup + 1½ tbsp) caster/superfine or granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 160 g (⅔ cup) non-dairy milk, room temperature (You can use almond, rice, soy or oat milk, but I don’t recommend using coconut milk.)
  • 65 g (3½ tbsp) vegan sweetened condensed milk, room temperature (I used Nature’s Charm sweetened condensed coconut milk, but other vegan condensed milk alternatives will also work well.)
  • 35 g (2½ tbsp) sunflower oil or other neutral-tasting oil of choice
  • ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
  • powdered/icing sugar, for dusting the top of the baked sponge

No-churn vegan raspberry ice cream:

  • 350 g (about 3 cups) frozen raspberries
  • 200 g (¾ cup + 2 tbsp) vegan heavy/double cream alternative, cold from the fridge (I recommend using one with a fat content of about 30%. I used the Elmlea brand.)
  • 160 g (½ cup + ½ tbsp) vegan sweetened condensed milk, cold from the fridge (I used Nature’s Charm sweetened condensed coconut milk, but other vegan condensed milk alternatives will also work well.)
  • 2 tbsp lemon juice
  • 1 tsp vanilla bean paste (or 2 tsp vanilla extract)

Instructions

Vegan vanilla sponge:

  • Adjust the oven rack to the middle position, pre-heat the oven to 320ºF (160ºC) and line a 10x15-inch (25x38cm) rimmed baking sheet with parchment/baking paper.
    Tip: The slightly lower baking temperature gives a softer, moister crumb on this vegan vanilla sponge.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
  • In a separate bowl, whisk together the non-dairy milk, vegan condensed milk, oil and vanilla.
  • Add the wet ingredients to the dry, and whisk them together until you get a smooth, fairly runny cake batter with no flour clumps.
    Tip: Be careful not to over-mix the batter, as that can result in a gummy, dense sponge. Whisk until all the ingredients are only just combined.
  • Transfer the batter into the lined baking sheet and smooth it out into an even layer. You can tap it a few times on the counter to make it perfectly level and also to get rid of any large trapped air pockets.
    Tip: It's very important that your batter is as level and even as you can get it, otherwise you'll get uneven layers in your ice cream sandwiches.
  • Bake at 320ºF (160ºC) for about 15-16 minutes or until well risen, golden on top, soft and spongy to the touch, and an inserted toothpick comes out clean.
  • Allow the sponge to cool completely in the baking sheet.

Assembling the ice cream sandwiches - Part I:

  • Line an 8-inch (20cm) square baking tin with parchment/baking paper, aluminium foil or plastic wrap/cling film.
    Tip: The baking tin I used had a 7-inch (18cm) bottom, which made it the perfect fit for a sponge baked in a 10x15-inch (25x38cm) baking sheet. If your baking tin has straight edges and therefore an 8-inch (20cm) bottom the fit might be less perfect, but you'll trim the edges of your ice cream sandwich slab later on so it won't be a problem.
  • Dust the top of the baked sponge lightly with powdered/icing sugar, to prevent it from sticking.
  • Turn the cooled sponge onto a large sheet of parchment/baking paper or onto your work surface, and peel away the top sheet of parchment/baking paper (that used to line the baking sheet).
  • Cut out two large sponge squares that fit the baking tin where you'll be assembling the ice cream sandwich slab.
    Tip: As I used a baking tin with a 7-inch (18cm) bottom, I cut out two 7-inch (18cm) squares of the vanilla sponge.
  • Place one of the sponge squares on the bottom of the lined baking tin, then prepare the ice cream mixture.

No-churn vegan raspberry ice cream:

  • Combine all the ice cream ingredients in the bowl of a high-speed food blender or food processor.
  • Blend them together until thick and smooth.

Assembling the ice cream sandwiches - Part II:

  • Spread the no-churn ice cream mixture on top of the bottom sponge and smooth it out into an even layer.
  • Place the other sponge square on top, pressing down gently so that it sticks to the ice cream mixture.
  • Cover the baking tin with plastic wrap/cling film or a sheet of aluminium foil and freeze for any least 6-8 hours or preferably overnight.
  • Once frozen solid, remove the ice cream sandwich slab from the baking tin and trim the edges with a large serrated knife. This will give you neater ice cream sandwiches.
  • Cut the frozen ice cream sandwich slab into the individual portions.
    I divided it into 8 rectangular slices (by cutting it in half in one direction and into quarters in the other direction), but you can also divide it into 16 smaller square portions.
  • Serve the ice cream sandwiches straight away or freeze them to enjoy later.

Storage:

  • The vegan raspberry ice cream sandwiches keep well in a closed air-tight container in the freezer for up to about 1 month.
    Tip: Due to the high fruit and therefore water content, the ice cream sandwiches do set slightly firmer in the freezer (for example, compared to sandwiches with a vanilla ice cream centre). If you find them too firm or too hard straight from the freezer, you can allow them to thaw and soften at room temperature for about 5 minutes before serving.
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