Easy Vegan Chocolate Peanut Butter Ice cream Sandwiches
These creamy and rich no bake chocolate cookie dough peanut butter ice cream sandwiches are coated in a chocolate and peanut butter ganache and made with the easiest homemade peanut butter ice cream- all vegan and dairy free!
Tell me about these chocolate peanut butter cookie dough ice cream sandwiches!
Come summertime, I’m a big vegan ice cream sandwich fan. Especially with homemade ice cream. So naturally, I wanted to combine two of my favorite desserts: chocolate cookies and peanut butter ice cream into one!
Except make the cookie entirely no bake (so we’re eating cookie dough!), and the ice cream super simple that you literally only need a food processor (no ice cream machine required).
It’s a chocolate and peanut butter lover’s dream no bake dessert (like this peanut butter mousse and peanut butter pie!).
And of course, because this is a vegan food blog, everything- the cookies and the ice cream- are all naturally dairy free and vegan. And yes you can make them gluten free as well!
With a peanut butter ice cream sandwich as rich and creamy (and decadently chocolatey!) as this, you’d never know 🙂
Components & Ingredient Overview:
Vegan chocolate cookie dough: We’re basically taking my vegan double chocolate chip cookies and not baking them (plus removing the baking soda!). It’s the simplest ingredients:
- Flour: you can use gluten free here as needed. See below for tips!
- Cocoa powder
- Brown sugar and sugar: you can sub in coconut sugar for an entirely refined sugar free vegan peanut butter ice cream sandwich!
- Vegan butter: or coconut oil
- Dairy free yogurt
- Chocolate chips
Dairy free peanut butter ice cream: This is based off of my Paleo vegan sweet potato ice cream, and it’s so absolutely delicious and creamy. We’re using a Japanese sweet potato and either coconut milk or oat milk as the base! But don’t worry- we doctor up the ice cream enough so that it just tastes like a super creamy and delicious peanut butter ice cream 🙂
- Japanese sweet potato
- Coconut cream or oat milk
- Maple syrup
- Creamy peanut butter
- Vanilla extract & sea salt
Vegan chocolate ganache and peanut butter ganache: We’re taking my classic vegan ganache and then topping it with a simple 2 ingredient peanut butter ganache as well! Because we really need to emphasize the peanut butter flavor in these chocolate peanut butter ice cream sandwiches 🙂 The peanut butter ganache is simple too- just peanut butter and vegan white chocolate chips!
Overview: How to make homemade vegan ice cream sandwiches:
To make these peanut butter ice cream sandwiches:
- Start with the cookie dough: If you’ve ever made cookies before, then the process is simple 🙂 Simply whisk the sugars, vegan butter, yogurt, and vanilla together, then fold in the dry ingredients, followed by the chocolate chips.
- Then make the ice cream: Simply blend all the ice cream ingredients together in a food processor. You will need to pre-bake the sweet potato!
- Assemble just half the ice cream sandwiches: Press half the cookie dough into the prepared pan, and spread the ice cream on top. Then cover both the remaining cookie dough and the ice cream bars, and place the ice cream pan into the freezer to chill for at least an hour. Keep the cookie dough at room temperature.
- Then press the remaining dough on top: Once the top of the ice cream is set, you can press the remaining cookie dough on top. Then finish chilling the peanut butter ice cream sandwiches for at least 30 minutes (preferably an hour) before slicing.
- Slice, dip and serve! Prep the vegan chocolate ganache and peanut butter ganache before slicing the bars. Then dip each into the chocolate ganache, followed by a drip of peanut butter ganache. Sprinkle with sea salt, and serve!
Do I have to heat treat the flour?
Because we’re making the sandwich part of these ice cream sandwiches as cookie dough, yes, you need to heat treat the flour! This ensures that there are no bacteria in the flour.
Don’t worry though- it’s so easy! Simply heat the flour in the oven for 5 minutes at 350F. Then sift the flour after it’s cooled so that you can use it in your chocolate cookie dough.
Can I make these cookie dough peanut butter ice cream sandwiches gluten free?
Absolutely! But please keep in mind- you still need to heat treat the flour. This just ensures that there are no bacteria on the flour and in your vegan ice cream sandwiches.
I recommend using King Arthur Measure-for-Measure gluten free flour or oat flour. Either option works!
You’re just going to love these easy and delicious no bake chocolate peanut butter ice cream sandwiches!! They truly are unbelievably vegan and no one will know they’re healthier 😉
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
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Easy Vegan Chocolate Peanut Butter Ice cream Sandwiches
- Prep Time: 20
- Cooling Time: 120
- Total Time: 2 hours 20 minutes
- Yield: 6 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegan
Description
These creamy and rich no bake chocolate cookie dough peanut butter ice cream sandwiches are coated in a chocolate and peanut butter ganache and made with the easiest homemade peanut butter ice cream- all vegan and dairy free!
Ingredients
Chocolate Cookie Dough:
- 1 1/4 cups (160 g) all purpose flour or gluten free 1-to-1 flour*
- 1/2 cup (50 g) dutch-process cocoa powder
- 1/2 tsp sea salt
- 2/3 cup (150 g) vegan butter or coconut oil, melted and cooled to room temperature
- 1/3 cup (83 g) dairy free yogurt or unsweetened applesauce, room temperature
- 3/4 cup (150 g) brown sugar
- 1/2 cup (100 g) granulated sugar
- 1/2 tsp vanilla extract
- 1 cup vegan chocolate chips or chopped vegan chocolate
Peanut Butter Ice cream:
- 1 large Japanese sweet potato, cooked and skin removed
- 2 cups (480 mL) coconut cream or oat milk
- 3/4 cup (180 mL) maple syrup
- 1 cup (240 g) creamy peanut butter
- 1 tsp vanilla extract
- 1/4 tsp sea salt
Chocolate ganache:
- 1 batch vegan chocolate ganache
- 1/2 cup (120 g) creamy peanut butter
- 1/2 cup (80 g) vegan white chocolate chips
- flaky sea salt
Instructions
- Prep: Line an 8×8 baking pan with parchment paper. You’ll make the cookie dough first, followed by the ice cream. Make sure that the sweet potato is already baked.
- Heat treat the flour: Preheat the oven to 350F, and line a baking sheet with parchment paper. Sprinkle on the flour on top, and bake for 5 minutes. Then remove the flour and let it cool for 5 minutes before sifting the flour. Set aside.
- Make the cookie dough: In a large bowl, whisk together the vegan butter, yogurt, brown sugar, sugar, and vanilla extract. Add in the heat treated flour, cocoa powder, and sea salt. and gently fold together until you get a sticky dough. Then add in the chocolate chips and fold until evenly distributed. Set aside.
- Make the ice cream: In a food processor, blend together the sweet potato, dairy free milk, maple syrup, peanut butter, vanilla extract, and sea salt until creamy.
- Assemble the ice cream sandwiches: Take half of the cookie dough and press it into the bottom of the prepared baking pan. Make sure the dough presses into the corners of the pan. Then spoon the peanut butter ice cream on top and spread the ice cream to the edges of the pan. Cover the pan and chill it in the freezer for 1 hour. Cover the remaining cookie dough and leave at room temperature.
- Finish the cookie dough ice cream sandwiches: After an hour or until the ice cream has fully set, remove the pan from the freezer and press the remaining cookie dough on top until the cookie dough reaches the edges. Place the pan back into the freezer to chill for another hour.
- Make the ganache: When the sandwiches have completely hardened, prepare the two ganaches. First prepare the chocolate ganache, then prepare the peanut butter ganache in a separate bowl by melting the vegan white chocolate chips in the microwave in 30 second intervals, stirring between each interval. Then stir in the peanut butter and mix just until combined. Set aside.
- Slice and dip: Remove the ice cream sandwiches from the freezer and carefully remove the sandwiches from the pan to be sliced on a cutting board. Line a cooling rack with parchment paper to place the dipped ice cream sandwiches. Take a large knife and carefully slices the block into 6 ice cream sandwiches. Take one ice cream sandwich and dip it into the chocolate ganache to evenly coat. Place the ice cream sandwich onto the parchment paper and repeat for the remaining sandwiches. Then top each with the peanut butter white chocolate ganache and a sprinkle of sea salt.
- Chill: If needed, you can place the bars back into the freezer to set, but the chocolate should harden on the ice cream sandwiches naturally.
- Serve and enjoy! Store any leftovers in an airtight container for up to 3 months in the freezer.
Notes
Gluten free: Sub in King Arthur Measure-for-Measure gluten free flour or oat flour. You will still need to heat treat the flour.
Peanut butter substitutes: You can also use almond butter, cashew butter, or coconut butter.
First of all, you should be transparent and warn readers that heat-treated flour may still pose a health risk for salmonella. Also, there is no need to heat treat oat flour.
Hi Christine! I do share articles acknowledging the process of heat treated flour and how to make it- it’s always at someone’s own risk, as are many things, like even bringing vegan butter to room temperature. But there is still a need to heat treat oat flour that is store bought, as it’s processed on machinery that could come into contact with other ingredients. So I just think an extra step just to be sure is always good!
What if I cannot find Japanese sweet potato? Can I sub a “regular” sweet potato? If so, any changes in the recipe? Thx
Hi Liz! Not a problem, you can use a regular jewel sweet potato!
Lasts question, about how much sweet potato should I end up with? One cup, cup and a half? Can you tell I’m nervous about making these! 😁. thx again
Oh sure! It should be about 1 1/2 cups, but it’s okay if it’s a little less!
I made these and they were really really good! I did not coat them in chocolate only because I thought they might be too sweet. Instead, I just drizzled the pbutter ganache on them and they were sweet enough. Also, since I am not a fan of vegan yogurt on its own I just put the rest in the “ice cream” so as not to throw it away. No one could believe there was sweet potato in there. Would absolutely make them again.