If you are craving a delightful treat that balances creamy sweetness and crunchy goodness, then get ready to fall in love with the Vegan Banana Ice Cream Sandwiches with Peanut Butter Cookies Recipe! This scrumptious dessert combines naturally sweet frozen banana ice cream with perfectly soft, peanut buttery cookies studded with chocolate chunks. Every bite offers a comforting, nostalgic experience that’s both vegan and surprisingly simple to make. Whether you’re hosting friends or indulging on a sunny afternoon, this recipe brings joy and smiles with its wholesome ingredients and decadent flavors.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating these memorable Vegan Banana Ice Cream Sandwiches with Peanut Butter Cookies Recipe. Each component is thoughtfully chosen to contribute to the cookie’s rich texture, the ice cream’s smoothness, and the overall balanced flavor profile.
- 4 large ripe bananas: Serve as the natural sweetness and base for the ice cream.
- 1 cup coconut cream (chilled full fat): Adds a silky richness that perfectly blends with banana for vegan creaminess.
- 1 teaspoon vanilla bean paste: Elevates the flavor with deep, warm vanilla notes.
- 1 medium ripe banana: Essential for moistening the cookie dough and enhancing banana flavor.
- 1 cup soft brown sugar or coconut sugar: Brings sweetness with subtle molasses undertones for the cookies.
- 1 cup crunchy peanut butter: Provides a nutty texture and bold peanut flavor that makes the cookies unforgettable.
- 1 teaspoon vanilla extract: Boosts the cookie’s aroma and flavor complexity.
- 1 teaspoon baking soda: Helps the cookies rise and become delightfully tender.
- ½ teaspoon sea salt: Balances sweetness and enhances all the rich flavors.
- ½ cup ground almonds: Adds nuttiness and moisture, making the cookies dense yet chewy.
- 3.5 oz vegan chocolate chips or chunks: Add melty pockets of chocolate that complete the cookie’s charm.
How to Make Vegan Banana Ice Cream Sandwiches with Peanut Butter Cookies Recipe
Step 1: Prepare the Frozen Bananas
The evening before you want to enjoy these treats, slice the bananas into thin coins and freeze them in a reusable container or ziplock bag. This simple prep step is crucial, as it transforms the bananas into a creamy, ice cream-like texture without needing any dairy or added sugar.
Step 2: Make the Banana Ice Cream
About 10 minutes before blending, take the frozen banana slices out to soften slightly. Then combine them with chilled coconut cream and vanilla bean paste in a food processor or high-speed blender. Start blending on low speed and gradually increase it until the mixture becomes smooth and creamy, resembling soft-serve ice cream. Transfer this mixture to a container that fits 4 ice cream discs, covered and ready to freeze again for about 1½ to 2 hours to firm up perfectly.
Step 3: Mix the Cookie Dough
While the ice cream sets, preheat your oven to 180°C (356°F) and line a baking tray with parchment paper. Mash the ripe banana in a large bowl, then whisk in brown sugar, crunchy peanut butter, vanilla extract, baking soda, and sea salt until combined. Add ground almonds, kneading them into the dough by hand, and finally fold in the chocolate chips, saving a few for topping the cookies.
Step 4: Shape and Bake the Cookies
Divide the cookie dough into eight equal balls. Place them on the parchment-lined tray with space between each, then flatten gently into discs using your hands. Sprinkle leftover chocolate chunks on top as a tempting garnish. Bake for about 10-11 minutes until the edges turn lightly golden. Remove and, while warm, use a round cookie cutter to neaten each cookie’s shape. Let them cool on the baking tray for 5 minutes before moving them to a cooling rack for at least 30 minutes.
Step 5: Assemble the Ice Cream Sandwiches
Once the cookies are cool and the banana ice cream has firmed up, place half of the cookies bottom-side up on a parchment-lined tray. Using a cookie cutter slightly smaller than the cookies, cut out four round discs of the banana ice cream. Carefully place an ice cream disc on each cookie, then top with remaining cookies to create sandwiches. Serve immediately for soft, chewy cookies with creamy filling or store in the freezer for up to 2 hours for a firmer bite.
How to Serve Vegan Banana Ice Cream Sandwiches with Peanut Butter Cookies Recipe
Garnishes
To add an extra touch of indulgence, sprinkle some chopped peanuts or a drizzle of vegan chocolate sauce over your ice cream sandwiches. A pinch of flaky sea salt can also amplify the flavors beautifully, balancing the sweet and nutty layers. Fresh banana slices on the side make an inviting and colorful garnish.
Side Dishes
This dessert shines brightly on its own, but for a party, consider serving it alongside a fresh berry salad or a small bowl of mixed nuts. These complement the rich peanut butter and creamy banana without overwhelming the senses. Coconut whipped cream is another dreamy accompaniment that fits the vegan vibe perfectly.
Creative Ways to Present
For a fun twist, try rolling the edges of the ice cream sandwich in crushed nuts, shredded coconut, or mini chocolate chips before freezing. If you’re making these for kids, adding vibrant sprinkles or edible flower petals can bring a playful pop of color. Serve them inside cupcake liners or on palm leaf plates to upgrade the presentation for any gathering.
Make Ahead and Storage
Storing Leftovers
You can keep leftover cookies in an airtight container at room temperature for up to 3-4 days. Keep the banana ice cream stored separately in the freezer until you’re ready to assemble more sandwiches. This way, the cookies don’t lose their comforting softness, and the ice cream stays perfectly scoopable.
Freezing
The assembled Vegan Banana Ice Cream Sandwiches with Peanut Butter Cookies Recipe freezes beautifully. Wrap each sandwich individually in parchment or plastic wrap, then place them in a sealed container. They are best enjoyed within 2 hours of freezing to maintain the lovely soft cookie texture paired with creamy ice cream.
Reheating
If you prefer a softer cookie after storing, let your sandwiches sit at room temperature for about 5-10 minutes before digging in. Avoid microwaving as it melts the ice cream too quickly. Instead, savor the melting moment naturally as you nibble your treat.
FAQs
Can I use peanut butter alternatives?
Absolutely! Feel free to swap crunchy peanut butter for almond butter or cashew butter if you want a different flavor or need a peanut-free option. Keep in mind this might slightly change the cookie texture and taste, but it will still be delicious.
Is this recipe suitable for nut allergies?
Since both the cookies and the dough rely on nuts, this recipe isn’t nut-free. However, for those with allergies, experimenting with sunflower seed butter and oat flour in place of almonds can work, but the texture and flavor will differ from the original.
Can I prepare the ice cream and cookies in the same day?
You can, but the recipe is designed for best results when the bananas freeze overnight, allowing the ice cream time to develop that creamy texture. Making the cookies and ice cream on separate days simplifies the process and yields the best taste.
How do I achieve the perfect cookie thickness?
Press the cookie dough balls relatively flat before baking to ensure even cooking and the ideal texture—not too thick or thin. Using a round cutter after baking for clean edges also creates a uniform sandwich size.
What if I don’t have coconut cream?
If coconut cream isn’t available, use chilled full-fat canned coconut milk and scoop off the thick cream portion from the top. This will help maintain that creamy consistency crucial for the ice cream. Avoid using light coconut milk or milk substitutes as they’re too thin.
Final Thoughts
There is something truly magical about these Vegan Banana Ice Cream Sandwiches with Peanut Butter Cookies Recipe. They capture the essence of creamy indulgence and nutty comfort in every bite, all while keeping things wonderfully wholesome and animal-friendly. Whether you’re a seasoned vegan or simply looking for a healthier dessert, this recipe invites you to celebrate simple, natural flavors with every mouthful. Grab your ingredients, gather a few friends, and prepare to create some seriously happy taste buds!
Print
Vegan Banana Ice Cream Sandwiches with Peanut Butter Cookies Recipe
- Prep Time: 20 minutes + overnight freezing
- Cook Time: 11 minutes
- Total Time: 2 hours 30 minutes plus overnight freezing
- Yield: 4 ice cream sandwiches
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
Delight in these creamy vegan ice cream sandwiches made with naturally sweet banana soft serve, crunchy peanut butter cookies, and rich vegan chocolate chunks. Perfect for a refreshing vegan dessert that combines the lusciousness of homemade banana ice cream with the satisfying crunch of nutty cookies.
Ingredients
Ice Cream
- 4 large ripe bananas (or 6 small, sliced into coins and frozen overnight)
- 1 cup coconut cream or 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 (about 100g) vegan chocolate chips or dark chocolate chunks
Instructions
- Preparation (Day or Night Before): Slice the large ripe bananas into coins, place them in a reusable container or ziplock bag, and freeze overnight to prepare the base for the banana soft serve.
- Make the Ice Cream: Remove the frozen banana coins and let them sit at room temperature for 10 minutes to soften slightly. Place the banana slices into a food processor or high-speed blender with the coconut cream and vanilla bean paste. Blend starting on low speed and gradually increase until smooth and creamy. Transfer the banana soft serve to a 6×6 inch deep container suitable for freezing and use a cookie cutter to ensure the right size for ice cream discs. Freeze for 1½ to 2 hours to set.
- Prepare the Cookies: Preheat your oven to 180°C (356°F) and line a baking tray with parchment paper. In a large bowl, mash the medium ripe banana using a fork. Add the soft brown sugar or coconut sugar, crunchy peanut butter, vanilla extract, baking soda, and sea salt. Mix with an electric whisk or stand mixer for about 30 seconds until combined. Add ground almonds and knead them into the dough by hand. Add the vegan chocolate chunks and mix evenly, reserving a few chunks to top the cookies.
- Shape and Bake the Cookies: Divide the cookie dough into 8 equal portions and roll into balls. Place them on the lined baking sheet, spaced 2 inches apart, and gently flatten into discs with your hands. Sprinkle reserved chocolate chunks on top. Bake for 10 to 11 minutes until lightly browned. While still hot, use a large round cookie cutter to clean the edges of each cookie. Let the cookies rest on the tray for 5 minutes.
- Cool the Cookies: Carefully slide the parchment paper with cookies onto a cooling rack. Allow cookies to cool at least 30 minutes or until they reach room temperature before assembling the sandwiches.
- Assemble the Ice Cream Sandwiches: Line a tray or plate that fits in your freezer with parchment paper. Place 4 cookies bottom side up. Using a cookie cutter slightly smaller than the cookies, cut out 4 discs of the frozen banana ice cream. Place one ice cream disc on each cookie and top with another cookie to form sandwiches.
- Serve or Store: Serve immediately for soft cookie texture or store sandwiches in the freezer up to 2 hours. For best results, assemble only what you plan to serve at once. The cookies can be stored separately in an airtight container at room temperature for 3-4 days, and the ice cream kept in the freezer until ready to use.
Notes
- The ice cream sandwiches are best enjoyed on the day they are made to keep the cookies soft.
- If not serving all at once, store cookies and ice cream separately to maintain freshness and texture.
- Use a cookie cutter slightly smaller than the cookies to create perfectly sized ice cream discs for easy assembly.
- You can substitute coconut sugar for brown sugar to keep the recipe refined sugar-free.
- Ensure you use only the thick coconut cream from chilled canned coconut milk for the creamiest ice cream texture.
