Caramel Corn Ice Cream Sandwiches

By mixing the flavours of sweet caramel and sea salt, the end result is a delicious and quick summer treat!

  • Serves 4 sandwiches
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Salted Caramel Sauce:

  • ½ cup full-fat coconut milk
  • ½ cup coconut sugar
  • ¼ to ½ tsp sea salt, depending on how salty you like it
  • 1 tsp pure vanilla extract


  • 1 tbsp ground chia seeds + 3 tbsp water
  • ⅓ cup soft coconut oil
  • ⅓ cup coconut sugar
  • 1 tsp pure vanilla extract
  • ½ tsp baking soda
  • 1 cup oat flour
  • ½ cup semi-fine crushed Que Pasa Thin & Crispy Sea Salt Tortilla Chips

For Assembly

  • 4 scoops of your favourite vegan vanilla ice cream


For the Salted Caramel Sauce

  1. Bring coconut milk, coconut sugar, and sea salt to a boil over medium-high heat in a small saucepan. Once at a boil, reduce heat to medium and simmer for 10 to 15 minutes, or until mixture has turned a dark brown and is thick enough to coat the back of a spoon.
  2. Remove from the heat and stir in the vanilla extract. Then transfer caramel sauce to a heat-proof bowl and refrigerate until thick like traditional caramel sauce.

For the Cookies

  1. Preheat oven to 350 F and line a cookie sheet with parchment paper.
  2. Mix ground chia seeds and water together to make a ‘chia egg’. Set aside.
  3. In a large mixing bowl, cream together the soft coconut oil and coconut sugar until fluffy. Add the chia egg, vanilla extract, and baking soda and stir until smooth.
  4. Add the oat flour and crushed tortilla chips and mix until evenly incorporated.
  5. Divide dough into 8 portions and roll each portion into a ball. Place dough balls on prepared cookie sheet and press down until about 1/2 inch thick.
  6. Bake in preheated oven for 15 to 20 minutes. Cool completely before assembling sandwiches.

To Assemble

  1. Flip 4 cookies over and place 1 scoop of vanilla ice cream onto each. Top with a spoonful of caramel sauce and another cookie. Enjoy immediately.