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Peanut Butter & Banana Ice Cream Sandwiches {Gluten-Free + Vegan} Recipe

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These Peanut Butter & Banana Ice Cream Sandwiches combine soft, chewy gluten-free peanut butter cookies with creamy vegan banana ice cream for a delightful, wholesome treat. Perfect for a refreshing dessert that’s both dairy-free and gluten-free, this recipe uses natural sweeteners and simple, healthy ingredients.

Ingredients

Peanut Butter Cookies:

  • 1 cup brown sugar
  • 1 cup creamy peanut butter, no stir
  • 1 tablespoon maple syrup
  • 1 1/2 teaspoons vanilla extract
  • 1 cup oat flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup almond milk
  • 2 tablespoons mini chocolate chips, dairy free if necessary

Banana Ice Cream:

  • 4 ripe bananas
  • 1/2 cup raw cashews, soaked in water overnight and rinsed and drained
  • 3/4 cup almond milk, divided
  • 1 tablespoon maple syrup

Instructions

  1. Preheat oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the peanut butter cookies.
  2. Make cookie dough: In a large bowl, use an electric mixer to cream together the peanut butter and brown sugar for about one minute. Add vanilla extract and maple syrup, then mix again until combined.
  3. Combine dry ingredients: In a separate bowl, mix oat flour, baking powder, and salt until evenly combined.
  4. Mix dough components: Gradually add the dry ingredients to the peanut butter mixture in two batches, mixing after each addition. Stir in almond milk and finally fold in mini chocolate chips gently using a spoon or your hand.
  5. Form and bake cookies: Divide dough in half. Line a 9×13 inch baking dish with parchment paper and press half the dough into a thin, even layer covering the entire dish. Bake in the oven for 12 minutes; the dough may appear slightly underbaked but will firm up during cooling and freezing. Remove from oven and lift the cookie slab out using the parchment paper; place on a cooling rack.
  6. Repeat baking: Repeat the previous baking process with the second half of the dough. Let both cookie slabs cool completely.
  7. Prepare ice cream base: Slice bananas into small pieces and freeze for at least 2 hours.
  8. Blend cashew cream: Place soaked cashews and 1/4 cup almond milk into a blender and blend for 30 seconds to 1 minute until creamy.
  9. Blend banana mixture: Add frozen bananas, maple syrup, and remaining 1/2 cup almond milk to the blender. Blend for 2-3 minutes until smooth and creamy, stopping as needed to stir or redistribute the mixture for even blending.
  10. Assemble sandwiches: Line a 9×13 inch pan with parchment paper. Carefully flip one cookie slab upside down (optional for a better top appearance) and transfer it to the lined pan. Spread the banana ice cream evenly over the cookie layer. Place the second cookie slab on top to form the sandwich.
  11. Freeze sandwiches: Place the assembled ice cream sandwiches into the freezer and freeze for at least 2 hours until firm.
  12. Serve: Slice into desired bars and enjoy a delicious frozen treat.

Notes

  • Soaking cashews overnight ensures a smoother and creamier ice cream texture.
  • Use gluten-free oat flour to keep this recipe gluten-free.
  • If you prefer, swap mini chocolate chips for dried fruit or nuts for variation.
  • Allow cookies to cool completely before assembling to prevent melting of the ice cream.
  • Store finished sandwiches in an airtight container in the freezer for up to 1 week.
  • Bananas must be ripe for natural sweetness and best creamy texture.

Find it online: https://justsosavory.com/peanut-butter-and-banana-ice-cream-sandwiches-gluten-free-vegan-recipe/