If you have a soft spot for treats that are both comforting and nourishing, then you are going to adore this Vegan Banana Ice Cream Sandwiches with Peanut Butter and Chocolate Recipe. This delightful dessert brings together the natural sweetness and creaminess of ripe bananas with the rich, savory goodness of crunchy peanut butter and decadent vegan chocolate. It’s a harmonious celebration of flavors and textures that feels indulgent without any of the guilt, perfect for warm afternoons or cozy evenings. Who knew that simple plant-based ingredients could create such an unforgettable ice cream sandwich experience? Let me walk you through how you can make these at home with ease and joy.
Ingredients You’ll Need
These ingredients are straightforward yet truly essential for crafting the perfect balance of sweet, creamy, nutty, and chocolaty moments packed into every bite. Each component plays its part, from texture to flavor, ensuring your vegan banana ice cream sandwiches come out perfectly every time.
- 4 large ripe bananas: These bring natural sweetness and a creamy texture—make sure they’re well ripe for maximum flavor.
- 1 cup coconut cream or chilled full-fat canned coconut milk: Using only the thick part adds luscious richness without overpowering the banana’s freshness.
- 1 teaspoon vanilla bean paste: A touch of vanilla elevates the flavor with delicate warmth and aroma.
- 1 medium ripe banana: Used for the cookie dough to give extra moistness and natural sweetness.
- 1 cup soft brown sugar or coconut sugar: Adds caramel notes and helps create chewy, tender cookies.
- 1 cup crunchy peanut butter: The star nutty element that provides crunch and depth—opt for your favorite brand like NutShed Very Crunchy.
- 1 teaspoon vanilla extract: Enhances the cookie dough’s flavor, contributing a mellow sweetness.
- 1 teaspoon baking soda: Helps the cookies rise lightly and become perfectly tender.
- ½ teaspoon sea salt: Balances the sweetness and intensifies the chocolate and peanut butter tastes.
- ½ cup ground almonds: Adds a subtle nuttiness and makes the cookie dough wonderfully soft yet sturdy.
- 3.5 oz vegan chocolate chips or dark chocolate chunks: Brings that irresistibly melty, bittersweet chocolate punch in every bite.
How to Make Vegan Banana Ice Cream Sandwiches with Peanut Butter and Chocolate Recipe
Step 1: Prepare the Frozen Banana Base
The secret to silky smooth vegan ice cream starts with freezing your banana slices. Slice your ripe bananas into coins and spread them in a reusable container or ziplock bag. Freeze overnight. This step helps you achieve that creamy “soft serve” texture when you blend. Patience here really pays off!
Step 2: Blend to Create the Banana Ice Cream
After freezing, let those banana slices warm up for about 10 minutes at room temperature—just enough to soften the edges. Then, toss them into a food processor or high-speed blender along with your coconut cream and vanilla bean paste. Start blending slowly and increase speed as the frozen chunks break down. You’ll be amazed at how the mixture turns into a velvety, luscious treat resembling traditional ice cream but entirely plant-based and refreshing!
Step 3: Set the Ice Cream
Transfer your banana soft serve into a container roughly 6×6 inches in size—this will help when shaping your sandwiches later. Pop it back into the freezer for 1 ½ to 2 hours so it firms up just right, giving you the perfect scoopable consistency.
Step 4: Make the Cookies
While your ice cream sets, preheat your oven to 180°C (356°F) and line a baking tray with parchment paper. Mash the additional medium banana in a large bowl. Add in soft brown sugar, crunchy peanut butter, vanilla extract, baking soda, and sea salt, mixing well with an electric mixer. Incorporate ground almonds by kneading them gently with your hands, then fold in the chocolate chunks evenly. Form eight dough balls, place them spaced out on your tray, and gently press them down. For an extra chocolatey touch, add a couple more chunks on top before baking for 10–11 minutes until they turn light golden.
Step 5: Shape and Cool the Cookies
Right after baking, use a large round cookie cutter to trim the edges neatly while the cookies are still warm and soft. Let them cool on the tray briefly, then transfer to a wire rack for at least 30 minutes until completely cooled to room temperature. This step guarantees those clean, perfect rounds for assembling your sandwiches.
Step 6: Assemble Your Vegan Banana Ice Cream Sandwiches with Peanut Butter and Chocolate Recipe
Line a tray with parchment paper for easy handling. Place four cookie rounds bottom side up. Using a cookie cutter slightly smaller than your cookies, carefully cut out four discs from the set ice cream. Place a disc on each cookie and top with the remaining cookies to form sandwiches. Serve immediately for that tender cookie and creamy ice cream combo or store in the freezer for up to 2 hours.
How to Serve Vegan Banana Ice Cream Sandwiches with Peanut Butter and Chocolate Recipe
Garnishes
Sprinkle a little crushed peanuts or shredded coconut on top for added crunch and visual appeal. A light drizzle of melted vegan chocolate or a dusting of cocoa powder also complements the peanut butter and banana flavors beautifully.
Side Dishes
Pair these sandwiches with fresh berries or a vibrant fruit salad to brighten the palate. For a fun twist, serve alongside a chilled glass of homemade almond milk or your favorite vegan latte to turn your dessert into a full experience.
Creative Ways to Present
Consider serving these sandwiches on colorful plates or wrapped individually in parchment paper tied with twine for a charming picnic treat. You can also halve them for smaller portions at parties or layer them with vegan whipped cream and sliced bananas for an irresistible dessert parfait.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover cookies, they keep wonderfully at room temperature in an airtight container for 3 to 4 days—perfect to make ahead. The banana ice cream, however, should stay frozen and stored separately until you’re ready to assemble.
Freezing
You can freeze the assembled ice cream sandwiches for up to 2 hours, which is ideal for making them ahead of time or preparing snacks in advance. Remember that after extended freezing, the cookies may harden slightly, so serve sooner rather than later for the best texture.
Reheating
These sandwiches taste best when eaten chilled, so reheating is not recommended. Instead, simply let them sit at room temperature for a few minutes if they’ve been frozen, allowing the ice cream to soften slightly for easy biting and maximum enjoyment.
FAQs
Can I use peanut butter alternatives in the Vegan Banana Ice Cream Sandwiches with Peanut Butter and Chocolate Recipe?
Absolutely! Feel free to swap crunchy peanut butter for almond butter, cashew butter, or sunflower seed butter. Each brings a unique taste and texture that pairs deliciously with the banana and chocolate.
Is this recipe suitable for nut allergies?
Since this recipe uses peanut butter and ground almonds, it is not safe for people with nut allergies. However, you can experiment by using seed butters like tahini or sunflower seed butter and oat flour instead of almonds to create a nut-free version.
What if I don’t have coconut cream? Can I use something else?
Coconut cream is great for richness and creaminess, but if you don’t have it, chilled full-fat coconut milk (the thick part) works well too. Alternatively, you could try a thick plant-based yogurt, though the texture might be slightly different.
How ripe should the bananas be for the best results?
You want your bananas to be very ripe—think lots of brown spots on the peel—because that’s when they’re sweetest and easiest to blend into creamy ice cream or moist cookies.
Can I make these ice cream sandwiches ahead of a party?
Definitely! Bake your cookies a day or two ahead and store them at room temperature. Freeze the banana ice cream separately, then assemble the sandwiches just before serving for the freshest taste and texture.
Final Thoughts
I genuinely can’t recommend this Vegan Banana Ice Cream Sandwiches with Peanut Butter and Chocolate Recipe enough. It’s a comforting yet refreshing treat that amazes with every bite, perfectly combining wholesome ingredients in a fun and satisfying way. Whether you’re a lifelong vegan, looking for a healthful dessert, or just love bananas and peanut butter, this recipe is a keeper. Go ahead, treat yourself and your loved ones to these homemade delights—you’ll wonder why you didn’t make them sooner!
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Vegan Banana Ice Cream Sandwiches with Peanut Butter and Chocolate Recipe
- Prep Time: 15 minutes plus overnight freezing for bananas
- Cook Time: 11 minutes
- Total Time: 2 hours 30 minutes including freezing and cooling
- Yield: 4 ice cream sandwiches
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
Delight in these creamy, refreshing Vegan Ice Cream Sandwiches made with naturally sweet frozen bananas and crunchy peanut butter cookies. This recipe combines the smooth texture of homemade banana coconut ice cream with soft, chocolate-studded vegan cookies, creating a perfect vegan-friendly dessert that’s easy to prepare ahead and sure to please everyone.
Ingredients
Ice Cream
- 4 large ripe bananas (or 6 small bananas), sliced and frozen
- 1 cup coconut cream or chilled full fat canned coconut milk (only the thick part from the top of the can)
- 1 teaspoon vanilla bean paste
Cookies
- 1 medium ripe banana
- 1 cup soft brown sugar or coconut sugar
- 1 cup crunchy peanut butter (e.g., NutShed Very Crunchy)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup ground almonds
- 3.5 oz vegan chocolate chips or dark chocolate cut into chunks
Instructions
- Preparation (Day or Night Before): Slice the ripe bananas into coins and place them in a reusable container or ziplock bag. Freeze overnight to get a firm base for the ice cream.
- Ice Cream Making: Remove the frozen banana slices from the freezer and let them sit at room temperature for 10 minutes to soften slightly. Place the bananas, coconut cream, and vanilla bean paste in a food processor or high-speed blender. Blend starting on low speed and gradually increase to high until the mixture is smooth and creamy like soft serve.
- Freezing Ice Cream: Transfer the banana soft serve into a 6×6 inch deep container or lunch box. Freeze for 1½ to 2 hours to firm up the ice cream while you prepare the cookies.
- Preheat Oven: Set your oven to 180°C (356°F) and line a baking tray with parchment paper.
- Mix Cookie Dough: In a large bowl, mash one ripe banana with a fork. Add soft brown sugar, crunchy peanut butter, vanilla extract, baking soda, and sea salt. Use an electric whisk or stand mixer for about 30 seconds until fully combined. Add ground almonds and knead by hand into the dough. Finally, mix in the vegan chocolate chunks, reserving some for topping.
- Form Cookies: Divide dough into 8 equal balls. Place them evenly spaced on the prepared baking sheet. Flatten each ball into cookie discs using your hands. Press reserved chocolate chunks on top of each cookie if desired.
- Bake Cookies: Bake for 10 to 11 minutes until cookies are lightly browned. While still hot, use a large round cookie cutter to smooth the edges in circular motions. Let the cookies cool for 5 minutes on the tray.
- Cool Cookies: Carefully transfer the parchment paper with cookies to a cooling rack. Allow to cool completely for at least 30 minutes until room temperature is reached for easy assembly.
- Assemble Sandwiches: Line a tray with parchment paper that fits in your freezer. Place 4 cookies bottom side up. Using a cookie cutter slightly smaller than the cookies, cut out 4 discs of ice cream. Place an ice cream disc on top of each cookie, then cover with another cookie to form sandwiches.
- Serving and Storage: Serve ice cream sandwiches immediately for best texture. Alternatively, store assembled sandwiches in the freezer for up to 2 hours. Unassembled cookies keep up to 3-4 days in an airtight container at room temperature, and ice cream can stay frozen until ready to use.
Notes
- Best served the day they are made to enjoy soft cookie texture with creamy ice cream.
- Freeze ice cream base well before blending for smoother consistency.
- If not eating all sandwiches at once, store cookies and ice cream separately.
- Use a cookie cutter slightly smaller than cookies to reduce mess during assembly.
- Ground almonds can be substituted with almond flour if more convenient.
