Vegan Blackberry Crisp Ice Cream Sandwiches
Prep time
Cook time
Total time
Please note that the Prep time does not include freezing. This is a great make-ahead recipe.
Serves: 8 servings
Oatmeal Crisp
Blackberry Ice Cream
Oatmeal Crisp
  1. Preheat your oven to 375ºF. Line 2 8x8-inch square baking pans** with parchment paper, with overhang for easy removal.
  2. In a large mixing bowl, whisk together the flour blend, oats, almond flour, sugar, brown sugar, cinnamon and salt. Add the shortening and blend with a fork until well mixed.
  3. Pour the maple syrup and milk beverage into the oat mixture. Stir until just combined.
  4. Divide the oatmeal mixture between your 2 prepared pans and smooth into an even layer. Bake for 18 to 22 minutes, or until golden brown.
  5. Place the pans on a cooling rack for 15 minutes. Remove the baked crisp from the pans, using the parchment paper. Let cool completely.
Blackberry Ice Cream
  1. Place the blackberries and sugar in a small saucepan. Bring the mixture to a low boil. Simmer on low for 5 to 10 minutes, stirring until blackberries begin to break down and the juices thicken.
  2. Over a small bowl, pour the blackberries through fine mesh strainer. Press with the back of a spoon to extract all of the juices and remove the seeds. Place the blackberry sauce in the fridge and allow to cool completely.
  3. When ready to assemble, line a cooled 8x8-inch baking pan with plastic wrap or parchment paper.
  4. Remove the ice cream from the freezer, and allow it to sit on the counter for 10 minutes to soften.
  5. Scoop the softened ice cream into a large bowl and stir until smooth with no large pieces remaining.
  6. Place one layer of oatmeal crisp cookie into the bottom of the prepared pan. Top with the softened ice cream. Immediately drizzle the blackberry sauce over the ice cream. Using a butter knife, swirl the sauce into the ice cream. Top with the remaining layer of oatmeal crisp cookie, top side up.
  7. Place the sandwiches in the freezer for 4 to 5 hours, or until completely set. When ready to serve, remove from the pan by lifting out with plastic wrap (I use a spatula to help loosen it, too).
  8. Using a large sharp knife, slice the block into ice cream sandwiches. Enjoy immediately or store in an airtight container (or individually wrapped) in the freezer.
*Do not use coconut oil, as it becomes too hard when frozen.
*If you don't have 2 separate 8x8-inch pans, just bake one at a time.
Recipe by Go Dairy Free at