Vegan Ice Cream Sandwiches
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A fun and delicious treat: chewy chocolate oat cookies sandwiching a creamy, naturally-sweetened banana ice cream. A perfect plant-based frozen dessert.
A nostalgic treat that loses nothing in its vegan version: creamy plant-based ice cream between soft, chewy cookies. It is the dessert that brings everyone to the freezer. Hard to walk past.
🥄 Ingredients
- 🫗 2/3 cup oat flour (ground oats)
- 🫗 1/4 cup cacao or carob powder
- 🫗 1/2 tsp baking powder
- 🫗 1 tbsp ground flaxseeds
- 🫗 1/3 cup brown sugar
- 🫗 1/4 cup vegan milk
- 🫗 2 tbsp oil (canola, coconut, avocado, or soy)
- 🫗 1 tsp vanilla extract (Adjusted for recipe balance)
- 🫗 Optional: Chopped almonds or pecans
- 🫗 2 ripe bananas, frozen (sliced before freezing)
- 🫗 1/4 cup vegan milk
- 🫗 2 tbsp vanilla extract
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
**Prepare Cookies:** Preheat your oven to 180°C. In a bowl, mix all dry cookie ingredients. Add the wet ingredients and stir until a dough forms. If desired, fold in chopped nuts.
**Bake:** Scoop the dough into 6 small, flat cookie rounds on a parchment-lined tray. Bake for 12–15 minutes. Let them cool **completely** on a wire rack.
**Make Ice Cream:** In a food processor, blend the frozen banana slices, vegan milk, and vanilla until smooth and creamy.
**Assemble:** Place a generous scoop of the banana ice cream onto the flat side of one cookie. Top with another cookie and press gently to spread the ice cream to the edges.
**Freeze:** Wrap each sandwich in parchment paper and freeze for at least 1 hour before serving to ensure the ice cream sets properly.
🎥 Video Tutorial
Vegan Ice Cream Sandwiches
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Adding too much liquid: Start with the minimum amount of milk for the banana ice cream. If it becomes a smoothie, it won't hold the shape of a sandwich.
- ✕
Over-baking: Since these are made with oat flour, they can become crumbly if baked too long. Keep a close eye on them; they are done when the edges are firm but the center is still slightly soft.
🔄 Variations
Chocolate Dipped: Dip one half of the finished sandwich into melted vegan chocolate and let it harden in the freezer for a "Magnum-style" finish.
Double-Nut: Use peanut or almond butter in the cookie dough for a richer flavor.
🧊 Storage
- 📦
These are best stored in the freezer in an airtight container for up to 1 week. Let them sit out for 2–3 minutes before eating so the ice cream softens slightly.
💡 Chef Tips
Freeze the Cookies: For the cleanest assembly, make sure your cookies are at room temperature or even chilled before adding the ice cream. If the cookies are warm, the ice cream will melt immediately.
Banana Ripeness: Use the spottiest, ripest bananas you can find; they are the sweetest and produce the creamiest texture.
🔗 Related Recipes
About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →