These vegan ice cream sandwiches truly have it all! I love combining the savory and sweet flavors of crunchy peanut butter, rich chocolate chips, and simple banana ice cream. Then there is the texture combination of the chewy chocolate chip cookies, a little crunch from the peanut butter, and the creamy vegan ice cream.
P.S If you're looking for something savory, check out another delicious collab recipe with NuShed, my Vegan Summer Rolls with Harissa Peanut Sauce.
This recipe is a paid collaboration with NutShed, all views are my own.
I used NutShed Very Crunchy Peanut Butter in the vegan chocolate chip cookies. It adds the perfect complimentary flavor to the dairy-free banana ice cream. And the gluten-free chocolate chip cookie recipe makes this delightful vegan dessert safe to share with your gluten-sensitive friends!
Where did cookie ice cream sandwiches originate from?
The original "chipwich" seems to be where the cookie ice cream sandwich trend originated from. It was created by Americans Richard LaMotta and Sam Metzger in New York City back in 1978. The chipwich is an ice cream sandwich consisting of vanilla ice cream, chocolate chip cookies, and chocolate chips which are rolled around the outer edges of the ice cream.
With a little preparation, these vegan chocolate chip cookie ice cream sandwiches are so easy to put together! I use simple ingredients for both the peanut butter chocolate chip cookie recipe and the creamy dairy-free ice cream recipe, which makes these recipes great on their own as in a homemade ice cream sandwich!
Ingredients needed for the peanut butter cookies
- Banana: you'll need the ripe spotty type for this recipe, greenish hard bananas won't cut it.
- Soft brown sugar: coconut sugar also works really well for these cookies!
- Crunchy peanut butter: I use NutShed Very Crunchy Peanut Butter
- Vanilla extract: always add a little vanilla, it enhances the sweetness and adds flavor!
- Baking soda: this is the leavening agent for this recipe, as it releases carbon dioxide when baked creating a soft cookie.
- Sea salt: as always, adding salt to the cookies helps to balance the sweetness and enhance that peanut butter flavor
- Ground almonds: we're using ground almonds in place of regular flour in this recipe. This not only helps with the texture and flavor but also keeps this cookie suitable for coeliacs are gluten intolerant folks!
- Vegan chocolate chips: you can also just use vegan dark chocolate cut into chunks.
Ingredients needed for the ice cream
The ice cream center of these cookies is made with three simple ingredients, it couldn't be easier! You could also sandwich a scoop of homemade vegan vanilla ice cream between the cookies.
- Bananas: again, they need to be super ripe and spotty as this is when bananas are at their sweetest and make the creamiest ice cream base.
- Coconut cream: you can also use full-fat coconut milk from a can. This gives the coconut vanilla layers a lovely creamy consistency.
- Vanilla bean paste: I recommend using vanilla bean paste instead of vanilla extract as the flavor really comes through in this ice cream recipe. You'll also get those wonderful vanilla specs!
Can they be made in advance?
These ice cream sandwiches are best served on the day they’re made for a nice soft cookie consistency. So I recommend that you only assemble as many as you will serve. If you’re not serving them all at once, you can still make the individual elements of the recipe in advance. The cookies can be stored in an airtight container at room temperature for 3-4 days, and the ice cream kept separately in the freezer until ready to serve.
More vegan ice cream recipes
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- 4 large ripe bananas, (6 small)
- 1 cup (226 g) coconut cream/chilled full fat canned coconut milk , (use only the thick part from the top of the can)
- 1 teaspoon (5 ml) vanilla bean paste
PEANUT BUTTER CHOCOLATE CHIP COOKIES
- 1 medium ripe banana
- 1 cup (220 g) soft brown sugar, or coconut sugar
- 1 cup (290 g) crunchy peanut butter, I use NutShed Very Crunchy
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon (5 g) baking soda
- ½ teaspoon (2.5 g) sea salt
- ½ cup (56 g) ground almonds
- 3.5 oz (100 g) vegan chocolate chips, or dark chocolate cut into chunks
Preparation (Day or Night Before)
- The night/day before, slice the bananas into coins and place them in a reusable container or ziplock bag. Freeze overnight.
- Remove the frozen banana from the freezer and allow it to sit at room temperature for 10 minutes.½
- Place the banana slices in your food processor or high-speed blender along with the coconut cream/milk and vanilla bean paste and blend until smooth, starting at a low speed and working up to a more powerful setting as the frozen banana begins to break down.
- Transfer the banana soft serve to a 6x6 inch deep baking tray or lunch box (you can use any container as long as it’s the right size to cut out 4 ice cream discs with a round cookie cutter that’s slightly smaller in diameter than the size of the cookies.
- Place it back in the freezer for 1 ½ to 2 hours to set.
- Preheat your oven to 180°C (356°F) and line the base of a baking tray with a sheet of parchment paper.
- Add the banana to a large bowl and mash well using a fork. Add the soft brown sugar/coconut sugar, peanut butter, vanilla extract, baking soda, and sea salt and mix using an electric whisk or stand mixer for about 30 seconds until combined. Add the ground almonds to the bowl and use your hand to knead them into the dough. Lastly, add the chocolate chunks to the bowl and mix until evenly incorporated (hold aside a couple of chunks to add to the top of the cookies if desired).
- Separate the cookie dough into 8 sections and roll it into balls using your hands. Place the cookie dough balls on the lined baking sheet (leaving 2 inches between each portion). Use your hands to press and flatten the dough balls into cookie-shaped discs. Add any remaining chocolate chunks to the top of each cookie.
- Bake between 10-11 minutes until the cookies have lightly browned. Remove the tray from the oven and while hot, use a large round cookie-cutter and go in circular motions around each cookie to create a clean edge. Allow the cookies to sit on the baking tray to cool for about 5 minutes.
- Next, carefully slide the sheet of parchment paper with the cookies off of the tray and onto a cooling rack. Allow the cookies to cool for at least 30 minutes or until they reach room temperature.
- Line a tray or large plate (that will fit in your freezer) with some parchment paper. Place 4 of the cookies on the tray, bottom side up. Use a cookie cutter that’s slightly smaller in diameter than the cookies to cut out 4 discs of ice cream. Place a disc of ice cream on top of one cookie and top with another cookie*.
- Serve immediately or store in the freezer for up to 2 hours.
- *Note: these ice cream sandwiches are best served on the day they’re made for a nice soft cookie consistency. It’s therefore recommended that you only assemble as many as you will serve. If you’re not serving them all at once, the cookies can be stored in an airtight container at room temperature for 3-4 days, and the ice cream kept separately in the freezer until ready to serve.
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