Classic Plant-Based Ice Cream Sandwiches are the perfect way to celebrate summer. Chocolate cookies surround smooth and creamy nice cream.
There's a special place in my heart for ice cream sandwiches. They remind me of childhood summers - going to baseball games and getting a just-frozen ice cream sandwich wrapped in thin paper. Then trying to eat it quickly before it melted all over my hands.
I might be feeling a bit nostalgic, but I miss the simplicity of those days. I think this plant-based version of those ice cream bars is just a hint of the simplicity of life back then.
These bars aren't complicated. They have a few simple, whole food ingredients. I appreciate how these bars are reminiscent of classic ice cream sandwiches. Nothing fancy - just chocolate on the outside and vanilla on the inside. You could definitely jazz these up and play around with the flavors, but nothing beats the classic chocolate and vanilla combo. So good.
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Why I love these vegan ice cream sandwiches
- Dietary needs - this recipe is plant-based, oil-free, gluten-free, and refined sugar-free
- Perfect summer dessert - these cookies are so simple to whip up and the ice cream in the center is cool and refreshing
- Simple ingredients - you probably have most, if not all, of the ingredients in your house
Ingredient Notes
Cookie Layer
- Maple Syrup: Maple syrup is one of the secrets of these super soft cookies. The syrup adds extra moisture for ultra soft cookies.
- Cashew Butter: Cashew butter is a must. Cashews are naturally slightly sweet, and cashew butter has those cookie dough vibes.
- Date Sugar: Date sugar is the one ingredient you may not have. I recommend it because it is high in fiber and won't spike your blood sugar as much as other sugars. If you can't find date sugar or don't want to eat it, you could something like coconut sugar, or even regular cane sugar (though these subs won't be near as healthy). If you do make a substitution, decrease the amount of milk you add - date sugar is much more absorptive than other sugars
- Ground Flaxseeds: Flax acts a binding agent. It also adds some good omega-3s.
- Vanilla Extract: For a depth of vanilla flavor.
- Oat Flour: Make sure to use a finely ground oat flour. Coarse oats will create a rougher texture.
- Cocoa Powder: For allllll the chocolate flavor!
- Baking Soda: For rise.
- Salt: To enhance all the other flavors.
- Oat Milk: Oat milk adds a delicious, creamy sweetness. You could also add another non-dairy milk, though oat milk has a bit more fat than almond and coconut milk, so there may be slightly less flavor with alternatives.
- Chocolate Chips: Find your favorite vegan chocolate chips!
Ice Cream Layer
The ice cream layer we're using is super simple. Just frozen bananas and a dash of vanilla.
- Frozen Bananas: Bananas are naturally sweet, especially when you let them get nice and ripe. They make the perfect ice cream.
- Vanilla Extract: A hint of vanilla really elevates the banana flavor.
How to make Classic Plant-Based Ice Cream Sandwiches
Step 1. Preheat the oven to 375°F. Line two square baking pans with parchment paper.
Step 2. In a large bowl mix the maple syrup, cashew butter, date sugar, ground flaxseeds, and vanilla extract.
Step 3. Add in the oat flour, baking soda, and salt. Mix well.
Step 4. Stir in the oat milk until a dough forms. Then fold in the chocolate chips.
Step 5. Divide the dough in two and press into the pans.
Step 6. Bake for 12-16 minutes. Let cool completely.
Step 7. Meanwhile, blend the bananas and vanilla in a food processor or blender. When the cookies are completely cool, spread the frozen banana on top of one of the layers. Remove the other layer from the pan and place on top of the banana layer.
Step 8. Place the tray in the freezer and let the banana layer completely freeze, 2-4 hours.
Step 9. Remove from the freezer and let thaw slightly. Slice into bars and enjoy!
Recipe Prayer
Thank you God for simplicity. We find joy in the small things that You give us. Amen.
More summer desserts
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📖 Recipe
Classic Plant-Based Ice Cream Sandwiches
Ingredients
Cookie Layer
- ⅓ Cup Maple Syrup
- ⅓ Cup Cashew or Almond Butter
- ½ Cup Date Sugar
- 1 Tablespoon Ground Flaxseeds
- 1 Tablespoon Vanilla Extract
- 1 ½ Cups Finely Ground Oat Flour
- ¼ Cup Cocoa Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- ⅓ Cup Oat Milk
- ⅓ Cup Mini Chocolate Chips
Ice Cream Layer
- 4 Medium Frozen Bananas
- 1 Teaspoon Vanilla Extract
Instructions
- Preheat the oven to 375°F. Line two 8x8" square baking pans with parchment paper.
- In a large bowl mix the maple syrup, cashew butter, date sugar, ground flaxseeds, and vanilla extract.
- Add in the oat flour, baking soda, and salt. Mix well.
- Stir in the oat milk until a dough forms. Then fold in the chocolate chips.
- Divide the dough in two and press into the pans.
- Bake for 12-16 minutes. Let cool completely.
- Meanwhile, blend the bananas and vanilla in a food processor or blender. When the cookies are completely cool, spread the frozen banana on top of one of the layers. Remove the other layer from the pan and place on top of the banana layer.
- Place the tray in the freezer and let the banana layer completely freeze, 2-4 hours.
- Remove from the freezer and let thaw slightly. Slice into bars and enjoy!
Nutrition
Nutrition information is an estimate.
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