Oh my goodness. Ice cream sandwiches!
This lovely summer indulgence begins with an easy, chewy cookie, baked from scratch with just a few simple ingredients, and out of the oven in about 10 minutes. Once they cool, sandwich your favorite vegan ice cream (either homemade or store-bought) between two cookies to make friends of all ages very happy.
I made a simple Vanilla Ice Cream, beginning with my Chocolate Chip Gelato recipe, and just omitted the chocolate. Other homemade ice cream ideas…Peanut Butter and Jelly Ice Cream (with or without the jelly), Cinnamon Spiced Ice Cream, and Fresh Strawberry Ice Cream would all be delicious.
These summer treats are sure to please, and happen to be gluten free (as long as the oats are).
CHOCOLATE BANANA COOKIE ICE CREAM SANDWICHES
16 Chocolate Banana Oatmeal Cookies (recipe below)
2 cups your favorite vegan ice cream
Chocolate Banana Oatmeal Cookies
Makes 16 cookies
2 small bananas, mashed
1/2 cup quick oats
1/4 cup unsweetened cocoa powder
1/4 cup sucanat or organic whole cane sugar
2 tablespoons organic brown sugar
3/4 teaspoon baking soda
1/2 teaspoon pure vanilla extract
pinch of salt (optional)
1/4 cup semi-sweet chocolate chips
To prepare Chocolate Banana Oatmeal Cookies, preheat oven to 350 degrees.
In a large bowl, add all ingredients to the mashed bananas, and combine well.
Drop heaping tablespoon-sized portions of dough on parchment-covered baking sheet, 2 inches apart. Bake for 10-15 minutes, or until the edges begin to crisp, and they are almost firm to the touch.
Remove from oven and transfer to cooling rack. Cool completely. Wrap in plastic, and freeze briefly to harden slightly.
To assemble Ice Cream Sandwiches, soften the ice cream slightly (if necessary) so that you can scoop it. Working quickly, cover one cookie at a time with approximately 1/4 cup of ice cream.
Top the ice cream with another cookie to form the sandwich. Press down to barely flatten, and carefully smooth the sides just a bit to make it uniform. Repeat process for each sandwich.
Wrap each ice cream sandwich individually in plastic wrap, and quickly pop right back into the freezer to harden a little bit (if you can wait that long!). Enjoy!
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
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