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5.0 from 6 votes

Vegan Ice Cream Cookie Sandwiches

A cold and creamy dairy-free treat, using vegan cookies and the easiest ice cream ever.

Prep Time
20 mins
Total Time
20 mins
Servings: 12
Calories: 252 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 batch Cashew Butter Cookies
  • 2 to 4 frozen bananas
  • water , as needed to facilitate blending
  • 1 to 2 tablespoons nut butter (optional)
  • 1/2 cup dark chocolate chips (optional)
  • Crushed cashews or other nuts , for topping (optional)

Instructions

    Cup of Yum
  1. Prepare the Cashew Butter Cookies using the directions here. The recipe should make 24 cookies, though you might want to make them a little smaller since these sandwiches can be very rich! Cool the cookies on the baking sheet for 10 minutes, then move them to a cooling rack to cool completely. You can put the cookies on a plate in the freezer to help speed up the process!
  2. Once the cookies are cool, prepare the banana ice cream. I've found that 2 large bananas create enough ice cream to fill about 6 cookie sandwiches, so use that as your guide when deciding how much ice cream to make. If you want to fill all of the cookies you'll probably need about 4 frozen bananas. I only wanted to fill half of of the cookies (so I could have leftover cookies to enjoy, too), so I used 2 frozen bananas, plus 1 tablespoon of organic peanut butter to make the ice cream extra-creamy. To prepare the ice cream, it helps if you cut the bananas into small pieces or coins so that they can break down quickly and evenly in a food processor. (I just used my hands to snap them into manageable chunks.) Place the bananas, and nut butter if using, into a small food processor or blender and add a couple tablespoons of water to help facilitate blending. Blend and scrape down the processor until the bananas have a smooth, ice-cream-like texture. (Add more water if you need to-- I ended up adding a 1/4 cup total.)
  3. To make the ice cream sandwiches, arrange 6 to 12 of the cookies bottom-side-facing-up on a large plate or baking sheet. Add a generous scoop of banana ice cream to each one, then place another cookie on top of the ice cream to create a sandwich. Place the sheet of cookies in the freezer to firm up, at least 1 hour before serving.
  4. For an extra decadent treat, I like to dip half of these cookies in melted dark chocolate and sprinkle them with crushed nuts. To melt the chocolate, simply use a double boiler (I use an oven-safe bowl over my 2-quart saucepan filled with 2 inches of water) and stir until melted. Use a spoon to pour the melted chocolate over the frozen cookies then quickly sprinkle them with crushed nuts before the chocolate hardens. Return each chocolate-coated cookie to a plate lined with parchment paper to prevent sticking. Serve frozen and enjoy!

Nutrition Information

Calories 252kcal (13%) Carbohydrates 25g (8%) Protein 6g (12%) Fat 16g (25%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Cholesterol 1mg (0%) Sodium 14mg (1%) Potassium 300mg (9%) Fiber 2g (8%) Sugar 10g (20%) Vitamin C 4.1mg (5%) Calcium 10mg (1%) Iron 2.5mg (14%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 252

% Daily Value*

Calories 252kcal 13%
Carbohydrates 25g 8%
Protein 6g 12%
Fat 16g 25%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Cholesterol 1mg 0%
Sodium 14mg 1%
Potassium 300mg 6%
Fiber 2g 8%
Sugar 10g 20%
Vitamin C 4.1mg 5%
Calcium 10mg 1%
Iron 2.5mg 14%

* Percent Daily Values are based on a 2,000 calorie diet.