These ice cream sandwiches are your new favorite. I am calling it, now. These peanut butter chocolate chip cookie sandwiches are soft, chewy, and filled with a creamy vegan vanilla ice cream.
Creamy vegan vanilla ice cream is sandwiched between the best soft and chewy peanut butter chocolate chip cookie bars. Are you drooling yet?
I could go on about my love for ice cream sandwiches, but I’ll spare you so you can jump straight into the recipe.
These ice cream sandwiches are very simple and quick to make and only require easy-to-find ingredients! They are completely vegan and fit for plant-based eaters and non-plant-based eaters alike.
This recipe consists of a chewy, soft, and rich peanut butter chocolate chip cookie bar that is filled with the creamiest vegan vanilla ice cream. The choice of vanilla ice cream is up to you!
How to Make Peanut Butter Chocolate Chip Cookie Ice Cream Sandwiches:
This is a simple, fuss-free recipe.
- Bake a batch of peanut butter chocolate chip cookie bars. Allow them to cool completely. Lift the cookie with the parchment paper from the baking pan and set on top a large sheet of plastic wrap. Wrap tightly and transfer to the freezer. Freeze for 15 minutes.
- Once the cookie rectangle has hardened a bit, take it out of the plastic wrap. Cut into nine square bars and transfer to a cookie sheet. Freeze for an additional 15 minutes. While the bars are freezing, take out the vanilla ice cream to soften.
- Using an ice cream scoop, place 1/3 cup of ice cream between 2 cookie bars. Gently press bars together.
- Eat immediately, or to save for later, individually wrap sandwiches in plastic wrap. Place them in a freezer bag and freeze for up to 2 months.
Your Questions Answered:
What vanilla ice cream should I use? Use any of your favorite vanilla ice cream! My top choices are So Delicious Vanilla Bean Coconut Milk and Trader Joes Soy Milk Vanilla Ice Cream.
How do I make these sandwiches gluten-free? I have not tested a gluten-free variation of this recipe. However, feel free to test the bar recipe with an all-purpose gluten-free flour blend. Let me know how it goes!
Is there a substitute for peanut butter? Substitute with any creamy nut butter. I would recommend almond, cashew, or sunflower (if allergic to nuts).
What can I use instead of molasses? Feel free to omit if you can’t locate this ingredient. However, you should be able to find it at most grocery stores!
Molasses adds a delicious caramely flavor to the recipe and aids in moisture.
How do I store these sandwiches? I recommend wrapping each sandwich individually in plastic wrap. Place the wrapped sandwiches in a resealable freezer bag and freeze for up to 2 months.
If you’re looking for more summer-friendly desserts, you’ll also love these No-Bake Vegan Snickers Bars, these No-Bake Oreo Cookie Sandwiches, and this Grain-Free Blueberry Buckle!
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
These ice cream sandwiches are your new favorite. I am calling it, now. These peanut butter chocolate chip cookie sandwiches are soft, chewy, and filled with a creamy vegan vanilla ice cream.
- 1 batch of Peanut Butter Chocolate Chip Cookie Bars
- 1 cup non-dairy vanilla ice cream
-
Bake a batch of peanut butter chocolate chip cookie bars. Allow them to cool completely. Lift the cookie with the parchment paper from the baking pan and set on top a large sheet of plastic wrap. Wrap tightly and transfer to the freezer. Freeze for 15 minutes.
-
Once the cookie rectangle has hardened a bit, take it out of the plastic wrap. Cut into nine square bars and transfer to a cookie sheet. Freeze for an additional 15 minutes. While the bars are freezing, take out the vanilla ice cream to soften.
-
Using an ice cream scoop, place ⅓ cup of ice cream between 2 cookie bars. Gently press bars together.
-
Eat immediately, or to save for later, individually wrap sandwiches in plastic wrap. Place them in a freezer bag and freeze for up to 2 months.
Substitutions: Any type of creamy nut butter may be substituted for peanut butter. I have not tested a gluten-free variation of this recipe, but a 1-1 gluten-free flour blend may work.
Storage: Eat immediately, or to save for later, individually wrap sandwiches in plastic wrap. Place them in a freezer bag and freeze for up to 2 months.
