Discovering a Summer Treat
My Favorite is Vegan Peanut Butter Ice Cream Sandwiches and I remember the first time I craved something cold and sweet that also fit into my plant-based lifestyle. Summer was in full swing, and I needed a refreshing treat that didn’t compromise my dietary choices. That’s when the idea of making Vegan Peanut Butter Ice Cream Sandwiches hit me. The thought of creamy ice cream nestled between two chewy peanut butter cookies sounded like the perfect summer delight. I couldn’t wait to get started!
Crafting the Perfect Cookie
I started with the cookies, knowing they needed to be soft yet sturdy enough to hold the ice cream without crumbling apart. Using crunchy peanut butter gave the cookies an extra bit of texture, and coconut sugar added just the right amount of sweetness. I mixed in oats, oat flour, and a little vegan protein powder to make them not only gluten-free but also packed with protein. A few dark chocolate chips were the finishing touch to make these cookies truly irresistible. The smell of peanut butter baking in the oven filled the kitchen, making it hard to wait for them to cool.
Assembling the Sandwiches
Once the cookies were perfectly golden and cool, it was time for the fun part: assembling the sandwiches. I scooped out generous portions of dairy-free vanilla ice cream, letting it soften just enough to press between the cookies. Gently pressing down, I could already feel the magic of creamy and crunchy textures coming together. Each sandwich looked like a work of art, and I knew they wouldn’t last long in the freezer.
The First Bite
The moment of truth came when I took my first bite. The cold, creamy ice cream paired perfectly with the slightly chewy, peanut butter cookie. It was everything I had imagined—refreshing, sweet, and satisfying. I shared them with a few friends, and they couldn’t believe they were vegan and gluten-free! Now, these Vegan Peanut Butter Ice Cream Sandwiches have become my go-to summer treat, perfect for BBQs or a quick snack on a hot day.
Table of Contents
Chef’s Notes-Vegan Peanut Butter Ice Cream Sandwiches
- Make sure your peanut butter and plant-based milk are at room temperature for a smoother dough mixture. Cold ingredients can make the dough difficult to work with.
- If your cookie dough feels too dry, add a tablespoon of almond milk at a time until it reaches a sticky consistency. Oat flour can sometimes absorb more moisture depending on the brand.
- For even better results, chill the cookie dough for 10-15 minutes before baking. This helps prevent the cookies from spreading too much and ensures a soft but sturdy texture.
- Use the back of a spoon or a fork to gently press the cookie dough balls into shape before baking. Flattening them slightly will ensure they bake evenly and are the perfect size for your ice cream sandwich.
- Let the dairy-free ice cream soften for about 5-10 minutes before assembling. This will make it easier to scoop and shape, but don’t let it melt too much.
- If you’re not serving them immediately, wrap the sandwiches individually in parchment paper and freeze them for up to 1 week. This makes for a perfect grab-and-go dessert.
- Play around with different ice cream flavors like chocolate, coffee, or mint to complement the peanut butter cookies. You can also add mix-ins like nuts or coconut flakes to the dough.
Vegan Peanut Butter Ice Cream Sandwiches
Dive into the ultimate summer treat with these Vegan Peanut Butter Ice Cream Sandwiches! These delightful sandwiches combine healthier peanut butter cookies with dairy-free ice cream for a refreshing, wholesome dessert. Perfect for both kids and adults, these sandwiches are naturally gluten-free and can be made nut-free. Enjoy the perfect blend of creamy and crunchy textures in every bite!
4
sandwiches20
minutes10
minutes350
kcal30
minutesKeep the screen of your device on
Ingredients
For the Cookies
1/2 cup crunchy peanut butter
1/2 cup coconut sugar
1/3 cup almond milk (or any plant-based milk)
1 tsp vanilla extract
1 cup oat flour
1/2 cup rolled oats
1/3 cup vegan vanilla protein powder
1/2 tsp baking powder
1/2 tsp baking soda
A pinch of sea salt
1/3 cup dark chocolate chips
For the Ice Cream
8 large scoops dairy-free ice cream (vanilla or your favorite flavor)
Directions
- Mix Dry Ingredients – Add the oat flour, rolled oats, vegan protein powder, baking powder, baking soda, and sea salt to the wet mixture. Stir until a sticky dough forms. Fold in the dark chocolate chips.
- Shape and Bake – Divide the dough into 14-16 equal pieces and roll into balls. Place them on the prepared baking sheet and flatten slightly with your hand or a spatula. Bake for about 10 minutes or until the edges are golden brown.
- Cool Cookies – Allow the cookies to cool completely on a wire rack. This step is crucial to ensure they hold up well when assembling the sandwiches.
- Prepare Ice Cream Rounds – If using small tubs of ice cream, slice them in half to create rounds that match the size of your cookies. Alternatively, scoop out large portions from a bigger tub.
- Assemble Sandwiches – Place one cookie on a flat surface and top with an ice cream round or scoop. Gently press another cookie on top to form a sandwich. Serve immediately for best results.
Equipment
- chef’s knife
- cutting board
- baking sheet
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 350kcal
- Carbohydrates: 45g
- Protein: 10g
- Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 0mg
- Sodium: 150mg
- Potassium: 200mg
- Fiber: 5g
- Sugar: 20g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 10mg
- Iron: 15mg
FAQ-Vegan Peanut Butter Ice Cream Sandwiches
Can I make these sandwiches nut-free?
Yes! You can substitute the peanut butter with sunflower seed butter or any other nut-free alternative. Make sure to check your chocolate chips for any nut contamination if needed.
How do I store the leftover sandwiches?
Wrap each sandwich individually in parchment or wax paper and store them in an airtight container in the freezer. They’ll stay fresh for up to one week.
Can I use a different type of flour?
Oat flour works best for this gluten-free recipe, but you can experiment with almond flour or coconut flour. Just keep in mind that these may alter the texture slightly, so adjust the moisture level accordingly.
What if I don’t have vegan protein powder?
You can skip the protein powder or replace it with additional oat flour or ground flaxseeds. This will slightly reduce the protein content but will still produce delicious cookies.
How can I prevent the cookies from becoming soggy when assembled?
Make sure the cookies are completely cooled before adding the ice cream. This helps prevent melting and keeps the sandwiches from getting too soft or soggy. For an extra step, you can freeze the cookies for 10 minutes before assembly.
