Vegan Peanut Chocolate Ice Cream Sandwiches

Rich chocolate ice cream between two PB cookies. These vegan and gluten-free Peanut Chocolate Ice Cream Sandwiches are the ultimate summer treat.

I recently got a new kitchen tool: An ice cream maker! It's so awesome and the ice cream I've made with it (like my Naturally Sweetened Cherry Ice Cream) turned out pretty amazing.

Today I have an ice cream recipe for you that doesn't require any churning in an ice cream maker. It's a vegan chocolate ice cream between two delicious peanut butter cookies. In other words: Vegan Peanut Chocolate Ice Cream Sandwiches!

Ingredients Notes

• Dark Chocolate - Choose a good-quality dairy-free dark chocolate (70 to 80%). For the ice cream base you can either use a chocolate bar or chocolate chips/chunks. For added chocolate crunch, add more chunks before freezing.
• Coconut Milk - Provides richness and creaminess. The coconut milk sholuld not be chilled but should have room temperature when blended with the melted chocolate.
• Dates - Our healthy sweetener for the ice cream. Use soft dates as they are easier to blend.
• Rolled Oats - Adding only a bit of oats (2 tablespoon in this case) gives the ice cream a slightly nutty, starchy note. You can easily omit them if you prefer.
• Cacao Powder - For a richer chocolate flavor. Make sure to use unsweetened cacao powder.
• Salt - A pinch of salt elevates the sweetenes. Don't be shy, go for a big pinch of salt.
• Buckwheat flours - I love the nutty flavor of buckwheat which pairs well with the peanut butter. Plus: It's a whole "grain" flour that is gluten-free.
• Peanut Butter - Choose a creamy, unsweetened PB made from roasted and slightly salted peanuts.
• Agave Nectar - For sweeteness. Feel free to opt for maple syrup but I find that the more intense flavor of maple syrup is a bit overpowering in this recipe.

By the way, of course you don't even have to make the entire ice cream sandwich, you can also only make the chocolate ice cream and enjoy it on its own (or with your favorite toppings!).

But if you have the time, whip up the peanut butter cookies as well and stack up those tasty vegan ice cream sandwiches. The great thing is, you can even freeze them like this. Simply take them out and let them thaw for a few minutes when you are craving a sweet treat.

FAQ

I hope you’ll give this healthy-ish, vegan and gluten-free Peanut Chocolate Ice Cream Sandwiches recipe a try. If you love this recipe, be sure to leave a comment, rate the recipe and tag me on instagram (#veggiejam) with your recreation.

Recipe

Vegan Peanut Chocolate Ice Cream Sandwiches

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• Author: Melanie@Veggiejam
• Prep Time: 15 min
• Freeze time: 180 min
• Cook Time: 10 min
• Total Time: 3+ hours
• Yield: 4-5 sandwiches 1x

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Description

Rich chocolate ice cream between two PB cookies. These vegan and gluten-free Peanut Chocolate Ice Cream Sandwiches are the ultimate summer treat.

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Ingredients

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Chocolate Ice Cream

• 3.5 ounces dark chocolate (100 g)
• ¾ cup + 2 tablespoon coconut milk from a can (200 ml)
• 1 cup soft dates (150 g)
• 2 tbsp rolled oats
• ¼ cup plant milk of choice (60 ml)
• 2-3 tablespoon cacao powder
• 1 generous pinch of salt
• 1.74 ounces dark chocolate (50 g), chopped or chocolate chips (optional)

Peanut Cookies

• 1 ¼ cup buckwheat flour (200 g)
• ¾ cup creamy peanut butter, unsweetened (180 g)
• ½ cup + 2 tablespoon agave nectar (200 g)
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1 tsp flaxmeal

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Instructions

Ice Cream

1. For the chocolate ice cream, melt the chocolate in a water bath or the microwave.
2. Blend the melted chocolate with the other ingredients until creamy and no lumps remain.
3. Add the chopped chocolate/chocolate chips and stir. Fill the chocolate cream into flat containers, about 1 cm high and place in the freezer for at least 3 hours.

Cookies

1. Whisk together the peanut butter and the agave nectar until smooth. Then, add the remaining ingredients and stir together.
2. Use your hands to knead and shape into a ball (it should have a consistency similar to play dough; add water if too dry or more flour if too wet). Place the dough into the fridge for 5-10 min and preheat the oven to 170°C (340°F).
3. Divide the dough into 8 to 10 equal sized balls and place on a greased baking tray (or use parchment paper).
4. Use wet hands to press down the balls to 0.5 cm (0.2 inch) thick disks.
5. Place in the oven and bake for 8-10 min until golden brown (keep an eye on them so they don't turn too dark). Let them cool completely.

Assemble

1. Once the ice cream is firm enough, use a large cookie cutter or a glass to cut out ice cream slides in the size of your cookies and assemble your sandwiches!
2. Enjoy them right away or freeze them. Once frozen, let them thaw a little before you serve them.

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Notes

I tried the cookies with maple syrup but found the taste too strong. Agave nectar has a more subtle flavor and thus works best for this recipe.

This post is also available in de_DE.