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5 from 1 vote

Vegan Birthday Cake Ice Cream Sandwiches

Coconut based cake batter ice cream sandwiched between rainbow sprinkle cookies! 
Course: Dessert
Servings: 10 Sandwiches
Author: Lauren Hartmann


For the Cake Batter Ice Cream

  • 2 C. Coconut cream, chilled
  • 1 1/2 C. Vanilla or yellow cake mix, vegan
  • 1 1/2 C. Powdered sugar
  • 2 tsp. Vanilla
  • pinch of Salt
  • 2/3 C. Rainbow sprinkles, vegan (I used Sweetapolita)

For the Rainbow Sugar Cookies

  • 3/4 C. Vegan butter, I used Earth Balance
  • 3/4 C. Brown sugar
  • 3/4 C. White sugar
  • 2 tsp. Vanilla
  • 4 Tbsp. Flax meal
  • 6 Tbsp. Water
  • 2 C. All purpose flour
  • 1 tsp. Cornstarch
  • 1/2 tsp. Baking soda
  • 1 tsp. Salt
  • 3/4 C. Rainbow sprinkles, vegan (I used Sweetapolita)


  • Make the ice cream the day before you want to serve these. Scoop the chilled coconut cream, just the thick white part, not the liquid into a large mixing bowl. With a hand mixer or a stand mixer, whip the coconut cream until it gets fluffy, start adding the powdered sugar a little at a time, whipping until it is all incorporated. 
  • Then start adding the cake mix a little at a time, whipping,until it is thick and fluffy. Then whip in the vanilla and a pinch of salt. When the everything is incorporated and your ice cream is thick, and firm, stir in the sprinkles. 
  • Pour into a freezer safe container, smooth out evenly, and freeze overnight.
  • When you are ready to make the sandwiches, preheat oven to 350 degrees.
  • Cream together the vegan butter and sugars in a large mixing bowl. Until fluffy and light. 
  • Make flax eggs, by mixing the flax and water in a small bowl, set aside to thicken for a minute. Add the flax eggs to the butter and sugar mixture, then add the vanilla.
  • In a separate bowl, sift the flour, cornstarch, baking soda and salt. Add the dry mixture to the wet mixture a little at a time, mixing after each addition until fully incorporated. Stir in the sprinkles.
  • Roll small scoops of dough in your hands and place on a prepared baking sheet, press down slightly to flatten. Bake at 350 degrees for 10-12 minutes.
  • Allow to cool completely. Place a scoop of ice cream on one cookie, then top with a second. Roll in more sprinkles if you want. Enjoy! Store in freezer!


Miss Jones Vanilla Cake Mix is certified vegan here is a link.
Duncan Hines is vegan but not certified. The fatty acids are from vegetable oil.