Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
stacked bitten ice cream sandwiches

Easy Vegan Chocolate Peanut Butter Ice cream Sandwiches

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Britt Berlin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Find it online: https://thebananadiaries.com/vegan-chocolate-peanut-butter-ice-cream-sandwiches/