If you’re craving a sweet treat that’s both indulgent and entirely plant-based, you’re in for a real delight with this Vegan Ice Cream Sandwiches Recipe. Imagine creamy, dreamy banana-coconut ice cream embraced by soft, chewy peanut butter chocolate cookies loaded with that perfect crunch and rich chocolatey goodness. This recipe is a celebration of simple ingredients coming together in a way that’s utterly satisfying and surprisingly easy to make at home. Whether you’re vegan, lactose intolerant, or just someone who loves a fun frozen dessert, these ice cream sandwiches will quickly become a favorite go-to whenever the sweet tooth strikes.
Ingredients You’ll Need
The magic of this Vegan Ice Cream Sandwiches Recipe starts with a handful of humble yet powerful ingredients. Each one plays a crucial role: the bananas bring natural sweetness and creaminess, coconut cream adds that luscious texture, and peanut butter delivers a satisfying crunch and depth of flavor. These simple staples combine to create a treat that looks as good as it tastes.
- 4 large ripe bananas: The star of the ice cream, offering natural sweetness and a creamy base without any dairy.
- 1 cup coconut cream (chilled full-fat canned coconut milk): Use only the thick cream from the top – it’s what gives the ice cream its rich texture.
- 1 teaspoon vanilla bean paste: Adds a warm, fragrant note that elevates the ice cream flavor beautifully.
- 1 medium ripe banana: This banana will be mashed into the cookie dough to keep the sandwiches wholesome and tender.
- 1 cup soft brown sugar (or coconut sugar): Provides deep caramel notes and helps the cookies reach the perfect soft-baked texture.
- 1 cup crunchy peanut butter: Gives the cookies body and satisfying nutty crunch, making every bite exciting.
- 1 teaspoon vanilla extract: Enhances the overall flavor of the cookies with a subtle sweetness.
- 1 teaspoon baking soda: Ensures the cookies rise just right for a delightful chewiness.
- ½ teaspoon sea salt: Balances the sweetness and intensifies the peanut butter and chocolate flavors.
- ½ cup ground almonds: Adds a slight nuttiness and structure to the cookie dough.
- 3.5 oz vegan chocolate chips (or dark chocolate chunks): Bring irresistible melty pockets of chocolate throughout the cookies.
How to Make Vegan Ice Cream Sandwiches Recipe
Step 1: Prepare the Ice Cream Base
Begin by peeling the 4 large ripe bananas and slicing them into chunks. Freeze these banana pieces until solid, ideally overnight. When ready, blend the frozen bananas with 1 cup of chilled coconut cream and 1 teaspoon of vanilla bean paste in a high-speed blender or food processor until you get a smooth, creamy texture that resembles soft-serve ice cream. This luscious base is the heart of your vegan ice cream sandwiches, naturally sweetened and perfectly dairy-free.
Step 2: Make the Peanut Butter Cookie Dough
In a large bowl, mash 1 medium ripe banana until smooth. Add 1 cup of soft brown sugar, 1 cup crunchy peanut butter, and 1 teaspoon vanilla extract, mixing until combined. Stir in 1 teaspoon baking soda, ½ teaspoon sea salt, and ½ cup ground almonds, folding gently to maintain some texture. Finally, fold in the vegan chocolate chips or chunks, ensuring even distribution. This dough will be soft but manageable, packed with flavor and crunch.
Step 3: Bake the Cookies
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Use a spoon or cookie scoop to form 8 evenly sized tablespoons of dough, placing them on the sheet and gently flattening each into a round cookie shape. Bake for about 10-12 minutes until the edges are set but the centers stay soft and chewy. Let the cookies cool completely on a wire rack before assembling the sandwiches.
Step 4: Assemble the Vegan Ice Cream Sandwiches
Once your cookie bases have cooled, scoop a generous dollop of your banana coconut ice cream onto the flat side of one cookie. Top with a second cookie, pressing gently to form a sandwich. Repeat with the remaining cookies and ice cream. For neat sandwiches, consider freezing assembled sandwiches for at least an hour before serving to allow the ice cream to firm up and keep everything perfectly together.
How to Serve Vegan Ice Cream Sandwiches Recipe
Garnishes
For an extra special touch, roll the edges of your ice cream sandwiches in crushed nuts, shredded coconut, or vegan sprinkles. These garnishes add fun texture and beautiful color to your already delicious dessert, making each bite a joyful experience full of flavor and crunch.
Side Dishes
Serve these vegan ice cream sandwiches alongside fresh fruit like berries or sliced mango for a refreshing balance. A drizzle of warm vegan chocolate sauce or peanut butter sauce on the plate can make your dessert feel even more decadent without overwhelming the delicate flavors of the sandwiches themselves.
Creative Ways to Present
Try presenting your Vegan Ice Cream Sandwiches Recipe as part of a dessert platter for parties. Arrange them on a wooden board with small bowls of toppings and sauces so guests can customize their own. You could also press the ice cream sandwiches into popsicle molds on sticks for a fun handheld treat perfect for summer gatherings.
Make Ahead and Storage
Storing Leftovers
If you have any leftover cookies or assembled sandwiches, store the cookies in an airtight container at room temperature for up to 3 days. The ice cream sandwiches should be kept frozen to maintain texture and flavor.
Freezing
For longer storage, assemble the Vegan Ice Cream Sandwiches Recipe and wrap each sandwich individually in parchment paper or plastic wrap. Place them in a freezer-safe container or bag, and freeze for up to 2 weeks. This makes a perfect make-ahead dessert for unexpected guests or to satisfy cravings anytime.
Reheating
While you don’t want to reheat the assembled sandwiches, if you have extra cookies, you can warm them briefly in a low oven or toaster oven to refresh their softness. Let them cool before assembling or serving with ice cream.
FAQs
Can I use other nut butters instead of peanut butter?
Absolutely! Almond butter, cashew butter, or sunflower seed butter all work well and offer slightly different flavors and textures. Just choose a crunchy or creamy version depending on your preference.
Is it necessary to use ripe bananas?
Yes, ripe bananas are crucial because they provide natural sweetness and creaminess essential for the ice cream base and the cookie dough’s texture. Overripe bananas with brown spots work best.
Can I make this recipe nut-free?
You can! Substitute ground almonds with oat flour or gluten-free flour blends, and use seed butters like sunflower or pumpkin seed butter instead of peanut butter to keep it nut-free and still delicious.
How long does it take to make these sandwiches?
Active prep and baking time is about 30 minutes, but freezing the bananas and assembled sandwiches adds extra hours. Planning ahead will ensure you have a perfect texture and flavor every time.
Do I need a special machine to make the ice cream?
Nope! A food processor or high-speed blender works perfectly to create the creamy banana-coconut ice cream without any expensive ice cream maker required.
Final Thoughts
There’s something incredibly joyful about making your own Vegan Ice Cream Sandwiches Recipe from scratch—simple ingredients, straightforward steps, and utterly delicious results. Whether you’re sharing them with friends or treating yourself on a sunny afternoon, these sandwiches bring all the comfort and happiness of a classic dessert with a fresh, plant-powered twist. I can’t wait for you to try them and discover how easy and fun vegan baking can be!
Print
Vegan Ice Cream Sandwiches Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes plus freezing time
- Yield: 4 sandwiches
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
Delight in these easy-to-make Vegan Ice Cream Sandwiches featuring creamy banana-based ice cream nestled between soft, peanut buttery vegan cookies with a touch of rich chocolate. Perfect for a refreshing, dairy-free treat that’s naturally sweetened and packed with wholesome ingredients.
Ingredients
Ice Cream
- 4 large ripe bananas (or 6 small bananas)
- 1 cup coconut cream (chilled full-fat canned coconut milk, use only the thick part from the top of the can)
- 1 teaspoon vanilla bean paste
Cookies
- 1 medium ripe banana
- 1 cup soft brown sugar (or coconut sugar)
- 1 cup crunchy peanut butter (such as NutShed Very Crunchy)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup ground almonds
- 3.5 oz vegan chocolate chips (or dark chocolate cut into chunks)
Instructions
- Prepare the Ice Cream: Peel the ripe bananas and slice them into chunks. Place the banana pieces in a freezer-safe container and freeze until solid, at least 4 hours or overnight. Once frozen, blend the banana chunks with the chilled coconut cream and vanilla bean paste in a food processor until smooth and creamy. Transfer the mixture back into the container and freeze again to firm up while you prepare the cookies.
- Make the Cookie Dough: In a mixing bowl, mash the medium ripe banana. Add the soft brown sugar, crunchy peanut butter, vanilla extract, baking soda, sea salt, and ground almonds. Mix thoroughly until all ingredients are well combined into a thick dough. Lastly, fold in the vegan chocolate chips or chocolate chunks.
- Shape and Bake the Cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop out the cookie dough and shape into even-sized rounds or discs, placing them on the baking sheet spaced apart. Bake for about 12-15 minutes, or until the edges are golden and the cookies are set. Remove from the oven and allow the cookies to cool completely on a wire rack.
- Assemble the Ice Cream Sandwiches: Once the cookies are fully cooled and the ice cream has firmed up, scoop a generous amount of the vegan banana ice cream onto the bottom side of one cookie. Gently press another cookie on top to form a sandwich. For best texture, place the assembled sandwiches in the freezer for at least 30 minutes before serving. Enjoy your creamy, crunchy vegan ice cream sandwiches!
Notes
- Use fully ripe bananas for natural sweetness and best texture.
- Chill the coconut milk overnight to easily separate the cream.
- Freeze the bananas well before blending to achieve a creamy ice cream texture without an ice cream maker.
- Store the ice cream sandwiches in an airtight container in the freezer for up to 1 week.
- For a nut-free version, replace peanut butter and ground almonds with seed butter and ground seeds accordingly.
- Adjust sweetness by swapping brown sugar for coconut sugar to reduce refined sugar intake.
