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
Scale
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.
