This recipe requires a few steps and an ice cream machine, but in my biased opinion, it’s worth it. It takes a bit of time, but I promise, each step is relatively simple and you get a delicious and refreshing dessert in the end.
The ice cream is made with only 4 ingredients: High-fat coconut milk (light coconut milk doesn’t offer the same results), peanut butter, dates and vanilla. All you need to do is blend all the ingredients together in a blender and pour it in the ice cream maker to churn. So simple! The ice cream is then served between layers of date-sweetened and gluten-free cookie dough. All you need is almond flour, peanut butter, vanilla and chocolate.
You can adjust this recipe by using other nut or seed butters (sunflower seed butter would make for a delicious nut-free version), by using chocolate chunks instead of chips, and by choosing anything from milk chocolate to unsweetened chocolate. I used chopped unsweetened chocolate and it was perfect.
Make it your own, have fun and enjoy some delicious chocolate chip cookie dough ice cream sandwiches.
How to Make Plant-Based Ice Cream Sandwiches:
Here are the steps to make plant-based, gluten-free, and date sweetened ice cream sandwiches.
- Prepare the Night Before
The night before, place the bowl of the ice cream maker in the freezer and freeze overnight.
- Make the Ice Cream
When ready to make the ice cream, blend the coconut milk, peanut butter, dates and vanilla in a high-speed blender until smooth. Turn the ice cream maker on and transfer the mixture into the machine. Churn for 25 minutes or until thick and creamy.
- Prepare the Cookie Dough
In the same blender, add the dates, peanut butter, and water. Blend until creamy. Transfer the date mixture into a medium bowl and stir in the almond flour and chocolate chips.
- Make the Ice Cream Sandwiches
Line a loaf pan with parchment paper. Press half the cookie dough mixture at the bottom of the pan. Spread the ice cream evenly on top. Place in the freezer for at least 1 hour. Flatten the remaining cookie dough into a rectangle, then gently press it on top of the ice cream. Let freeze another 3-4 hours until completely firm. Cut into 8-10 squares when ready and enjoy!
More Plant-Based Ice Cream Recipes:
- 3-Ingredient Strawberry Banana Ice Cream
- Mint Chocolate Ice Cream Sandwiches
- Vegan Cookies and Peanut Butter Ice Cream
- Vegan Cookie Dough Ice Cream
- Vegan Pistachio Ice Cream
- Vegan Matcha Mint Chocolate Chip Ice Cream
- Chickpea-Nut Butter Ice Cream
- Salted Chocolate Peanut Butter Ice Cream
- Oatmeal Cookie Dough Banana Ice Cream
- Cashew Coconut Vanilla Ice Cream
Chocolate Chip Cookie Dough Ice Cream Sandwiches
Ingredients
Ice Cream
- 1 can (14 oz/400ml) full-fat coconut milk
- 3 tablespoons peanut butter
- 4 Medjool dates, pitted
- 1 teaspoon vanilla extract
Cookie Dough
- 2 cups almond flour
- 1 cup Medjool dates, pitted
- 1/4 cup peanut butter
- 1/4 cup + 2 tablespoons water
- 1/4 cup mini chocolate chips, chopped chocolate or cacao nibs (milk, semi-sweet, dark or unsweetened)
Instructions
- The night before, place the bowl of the ice cream maker in the freezer and freeze overnight.
- When ready to make the ice cream, blend the coconut milk, peanut butter, dates and vanilla in a high-speed blender until smooth.
- Turn the ice cream maker on and transfer the mixture into the machine. Churn for 25 minutes or until thick and creamy (it should be the texture of soft serve ice cream).
- Meanwhile, prepare the cookie dough: In the same blender (there’s no need to clean it) or food processor, add the dates, peanut butter and water. Blend until creamy.
- Transfer the date mixture into a medium bowl and stir in the almond flour and chocolate chips. The mixture will be slightly sticky.
- Line a loaf pan with parchment paper. Press half the cookie dough mixture at the bottom of the pan. You can press it with a layer of parchment paper on top to avoid sticking. Spread the ice cream evenly on top. Place in the freezer for at least 1 hour.
- Flatten the remaining cookie dough into a rectangle, then gently press it on top of the ice cream. Let freeze another 3-4 hours until completely firm.
- Cut into 8-10 squares when ready and enjoy!
Notes
This post was sponsored by Stokes Stores using their ice cream maker.
If you make these ice cream sandwiches, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!
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