- Chocolate Sandwich Cookies:
- 3/4 cup flour (any variety)
- 1/4 cup cocoa powder
- 3 Tbsp coconut sugar
- 3 Tbsp vegan butter, melted
- 1 1/2 Tbsp water
- Peanut Butter Filling for cookies:
- 2 Tbsp melted peanut butter
- sweeten to taste (I used Medjool date paste – sugar could also be used)
- Simple Banana Ice Cream:
- 3 frozen bananas (extra ripe when frozen)
- 1 cup frozen watermelon (or another frozen banana)
- 1/2 – 1 cup non-dairy milk (OR vegan creamer or coconut milk for richer ice cream)
- optional: a few drops of vanilla extract or a vanilla bean pod for extra vanilla flavor
- Preheat oven to 350 degrees. Grease or line a baking sheet with parchment paper or non-stick liner. ASLO: Place a metal bread pan in the freezer at least 20 minutes before beginning he recipe.
- Add cocoa powder and flour to a large mixing bowl.
- Fold in the melted vegan butter, water and coconut sugar. Fold until a dough forms. Place dough in the freezer for 5-10 minutes to chill.
- Roll out cookie dough once it has chilled a bit. Roll to 1/8″ thickness, or as desired.
- Bake cookies for ten minutes. Allow to cool fully before using in ice cream recipe. Cookies can quickly be chilled by placing the the freezer.
- Whip together the peanut butter filling. For extra thick filling, try using Medjool dates as the sweetener instead of a classic vegan sugar or liquid sweetener like maple syrup. Spread the peanut butter between two chilled cookies to create the sandwich cookies. Note: You could just use the chocolate cookies as is, with no filling.
- Add all vegan ice cream ingredients to a Vitamix, or another high speed blender. Start out with just 1/2 cup liquid and add more as needed to blend. Blend until creamy smooth.
- Just before you end blending, add 1-2 cookies to the ice cream and allow them to blend into the ice cream to make tiny black specks.
- Quickly pour ice cream our into the chilled bread pan. Crumble about 3 or 4 cookies over top and fold them gently into the ice cream. Crumble a few more cookies on top. Place ice cream back in the freezer.
- Timing here is tricky. You want to chill the soft serve blender ice cream just enough so that it gently scoops into a cone, but not too long so that it gets hard and loses its silky texture. For me, about ten minutes usually does the trick.
- Scoop ice cream onto ice cream cones and garnish with whole cookies.
Yield: 2 servings + extra cookies
Prep Time: 00 hrs. 20 mins.
Cook time: 00 hrs. 10 mins.
Total time: 30 mins.
this recipe originally appeared at Healthy Happy Life.