If you’re craving a cool, creamy, and utterly indulgent treat that’s also completely plant-based, let me introduce you to the absolute game-changer: the Vegan Banana Ice Cream Sandwiches with Peanut Butter and Chocolate Recipe. This dessert combines naturally sweet, creamy banana ice cream hugged by soft, crunchy peanut butter cookies studded with rich vegan chocolate chunks. It’s like a little bite of sunshine and comfort wrapped up together, perfect for impressing friends or treating yourself on a warm afternoon. Trust me, once you try these, they’ll quickly become one of your favorites for good reason!
Ingredients You’ll Need
These ingredients are simple, yet each one plays a crucial role. From ripe bananas for natural sweetness and creaminess, to crunchy peanut butter for texture and depth, and rich vegan chocolate chips for that perfect decadent touch, they come together to create magic.
- 4 large ripe bananas: These provide natural sweetness and a creamy base for the ice cream that is both healthy and satisfying.
- 1 cup coconut cream (chilled full fat canned coconut milk): Use only the thick part to add luscious richness and smooth texture to the ice cream.
- 1 teaspoon vanilla bean paste: Adds a fragrant, warm flavor that enhances every bite.
- 1 medium ripe banana: This will be mashed into the cookie dough for extra moisture and natural sugar.
- 1 cup soft brown sugar or coconut sugar: Provides subtle caramel notes and sweetness to the cookies.
- 1 cup crunchy peanut butter: Offers a wonderful nutty taste and irresistible texture contrast in the cookies.
- 1 teaspoon vanilla extract: Deepens the flavor profile of the cookie dough.
- 1 teaspoon baking soda: Helps the cookies rise and become delightfully soft.
- ½ teaspoon sea salt: Balances sweetness and amplifies the overall flavors.
- ½ cup ground almonds: Adds a gentle nutty crunch and body to the cookie dough.
- 3.5 oz vegan chocolate chips or dark chocolate chunks: Melts into the cookies creating pockets of gooey, rich goodness.
How to Make Vegan Banana Ice Cream Sandwiches with Peanut Butter and Chocolate Recipe
Step 1: Prep the Bananas for Ice Cream
Start by slicing the bananas into coins and freezing them overnight. This simple step is essential as it turns the ripe bananas into the creamy, frosty base for your vegan ice cream. Trust me, patience here sets the stage for the perfectly smooth texture.
Step 2: Blend Your Banana Ice Cream
After freezing, remove the banana slices and let them soften just a bit at room temperature—this helps your food processor glide through them with ease. Blend the frozen bananas with the thick coconut cream and vanilla bean paste until you get a silky smooth soft serve. This creamy mixture is the heart of your ice cream sandwiches.
Step 3: Set the Ice Cream
Pour your fresh banana soft serve into a 6×6 inch container, something just the right size to later cut out round discs to fit your cookies. Freeze this mixture for about one and a half to two hours until firm enough to work with but not rock solid. This balance is key for that perfect sandwich bite.
Step 4: Make the Peanut Butter Chocolate Cookies
Preheat the oven and line your baking tray. Mash the medium banana, then whisk it together with brown sugar, crunchy peanut butter, vanilla, baking soda, and sea salt. Next, fold in the ground almonds and finally the vegan chocolate chunks. Your cookie dough is now ready to become the sunny, nutty, chocolatey sandwich base.
Step 5: Shape and Bake the Cookies
Divide your cookie dough into eight balls, space them out on the baking tray, then press each into flat discs. Optionally, top with a few extra chocolate chunks for that visual appeal and melty pockets of chocolate. Bake until they’re golden and just set, then carefully redefine edges with a cookie cutter while still warm for a neat finish.
Step 6: Cool Down the Cookies
It’s tempting to rush this, but let the cookies cool fully on a rack to room temperature. This ensures the cookies hold their shape and have the perfect soft but not crumbly texture that complements the chilly ice cream filling.
Step 7: Assemble Your Vegan Banana Ice Cream Sandwiches with Peanut Butter and Chocolate Recipe
On a parchment-lined tray, place half the cookies bottom side up. Cut out round discs from your set banana ice cream and sandwich each ice cream disc between two cookies. Serve immediately for the best texture or keep them in the freezer for quick frozen treats. Just remember, these are best enjoyed fresh for that perfect soft cookie embraced by creamy ice cream.
How to Serve Vegan Banana Ice Cream Sandwiches with Peanut Butter and Chocolate Recipe
Garnishes
Add a sprinkle of crushed peanuts or a drizzle of vegan chocolate sauce on top to amp up the peanut butter and chocolate vibes. A light dusting of cocoa powder or a few fresh banana slices on the side also adds a lovely touch that feels extra special.
Side Dishes
Pair these ice cream sandwiches with fresh berries or a vibrant fruit salad to add a refreshing contrast. A small cup of cold-brew coffee or a nutty chai latte also complements the flavor beautifully, making your dessert feel like a mini celebration.
Creative Ways to Present
Try layering broken cookie pieces and softened banana ice cream in a glass to create a parfait inspired by this recipe. Or wrap individual sandwiches in parchment paper tied with a rustic string for a charming party favor or lunchbox treat.
Make Ahead and Storage
Storing Leftovers
You can store leftover cookies in an airtight container at room temperature for up to 3-4 days, which maintains their softness. Keep the banana ice cream in a sealed container in the freezer separately until you’re ready to assemble more sandwiches.
Freezing
Once assembled, these sandwiches freeze well for up to two hours for quick enjoyment later. For longer storage, it’s best to keep cookies and ice cream separate, assembling fresh each time to avoid sogginess and preserve texture.
Reheating
Reheat cookies gently in an oven at low heat for a few minutes to bring back that freshly baked warmth; avoid microwaving as it can make them hard. Ice cream sandwiches are best enjoyed cold, so no reheating needed for the ice cream itself!
FAQs
Can I use frozen bananas straight from the freezer?
Yes, frozen bananas are perfect for making the ice cream base, but it’s helpful to let them soften slightly at room temperature for a few minutes so your blender can process them smoothly.
Is it necessary to use crunchy peanut butter?
Crunchy peanut butter adds delightful texture, but if you prefer smooth, feel free to use that instead. The cookies will still be delicious but with a slightly different mouthfeel.
Can I substitute coconut cream with another plant-based cream?
Absolutely! Thick cashew cream or soy-based cream can work in a pinch, but coconut cream gives the best rich and creamy texture for the ice cream.
How do I prevent the ice cream from becoming too hard in the freezer?
Freezing the ice cream for about 1.5 to 2 hours ensures it sets but remains scoopable and soft enough for sandwiches. Freezing longer will harden it, so timing is key for the perfect consistency.
Can I make this recipe nut-free?
To make it nut-free, try substituting peanut butter with sunflower seed butter and replacing ground almonds with oat flour or another nut-free flour alternative.
Final Thoughts
There’s something truly special about the combination of creamy banana ice cream and those peanut butter chocolate cookies that just feels like comfort wrapped in a delicious little package. This Vegan Banana Ice Cream Sandwiches with Peanut Butter and Chocolate Recipe is easy enough to make anytime, yet impressive enough for special occasions. Give it a go, and I promise you’ll find yourself dreaming about these sandwiches long after the last bite!
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Vegan Banana Ice Cream Sandwiches with Peanut Butter and Chocolate Recipe
- Prep Time: 20 minutes (plus overnight freezing time for bananas)
- Cook Time: 11 minutes
- Total Time: 2 hours 30 minutes (including freezing and baking times)
- Yield: 4 servings (4 ice cream sandwiches)
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western
- Diet: Vegan
Description
Delight in these homemade Vegan Ice Cream Sandwiches featuring creamy banana and coconut ice cream paired with crunchy peanut butter cookies studded with vegan chocolate chunks. Perfectly soft and satisfying, these dairy-free treats are easy to make ahead and come together with simple ingredients for a naturally sweet and indulgent dessert.
Ingredients
Ice Cream
- 4 large ripe bananas (or 6 small), sliced and frozen
- 1 cup coconut cream (thick part from chilled full fat canned coconut milk)
- 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 vegan chocolate chips or dark chocolate chunks
Instructions
- Preparation (Day or Night Before): Slice the bananas into coins and store in a reusable container or ziplock bag. Freeze overnight to ensure they are fully frozen before blending.
- Make the Ice Cream: Remove the frozen banana slices from the freezer and let them sit at room temperature for 10 minutes to soften slightly. Place bananas, coconut cream, and vanilla bean paste in a food processor or high-speed blender. Blend starting on low, gradually increasing speed until the mixture becomes smooth and creamy like soft serve. Transfer to a 6×6 inch baking tray or suitable container and freeze for 1½ to 2 hours until firm enough to cut.
- Prepare Cookies: Preheat oven to 180°C (356°F) and line a baking tray with parchment paper. In a large bowl, mash the medium ripe banana well with 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 into the dough by hand. Gently fold in chocolate chunks, reserving some for topping.
- Shape and Bake Cookies: Divide dough into 8 equal portions and roll each into balls. Place on the lined baking sheet, spaced about 2 inches apart. Flatten each into a disc, then top with remaining chocolate chunks if desired. Bake for 10-11 minutes until lightly golden. Remove from oven and, while still hot, use a large round cookie cutter to neaten edges in circular motions. Cool on the tray for 5 minutes, then transfer with parchment to a cooling rack. Let cool for at least 30 minutes to room temperature.
- Assemble the Sandwiches: Line a tray or plate with parchment paper suitable for the freezer. Place 4 cookies bottom side up. Using a cookie cutter slightly smaller than the cookies, cut 4 round discs from the set ice cream. Place an ice cream disc on each cookie and sandwich with another cookie on top.
- Serving and Storage: Serve immediately for the best soft cookie texture or store assembled sandwiches in the freezer for up to 2 hours. Cookies can be stored separately in an airtight container at room temperature for 3-4 days, and ice cream kept frozen until ready to assemble and serve.
Notes
- Freeze bananas overnight for the smoothest ice cream texture.
- Use the thick coconut cream from refrigerated canned coconut milk for creaminess.
- Assemble sandwiches just before serving for soft cookies; freezing tends to harden cookie texture over time.
- You can substitute brown sugar with coconut sugar for a different flavor profile.
- Ground almonds can be replaced with another nut flour if preferred to maintain a similar texture.
- For easier shaping, slightly warm peanut butter if too stiff to mix.
