These vegan and gluten-free Double Peanut Butter Ice Cream Sandwiches have two doses of peanut buttery goodness. Soft and tend peanut butter cookies serve as the cookie base, and a big ol’ scoop of creamy no-churn peanut butter ice cream gets sandwiched in the middle. These simple treats make the perfect sweet summer dessert!
Talk about a tall stack of delicious. These Double Peanut Butter Ice Cream Sandwiches have two doses of peanut buttery goodness.
These beloved vegan, gluten-free peanut butter cookies, which I shared on the blog nearly three years ago, serve as the cookie base. And in the middle? A big ol’ scoop of that creamy no-churn peanut butter ice cream recipe I shared last Wednesday.
Other than the patience you’ll need as you wait for the ice cream to freeze, these cool and creamy treats come together rather effortlessly.
The cookies? They require just a handful of ingredients and about 20 minutes to make. The ice cream? It requires just 6 ingredients (salt included) and a speedy whirl around your blender.
The only tough part about these ice cream sandwiches? Deciding whether to make six large sandwiches or 12 mini sandwiches. Decisions, decisions.
Either way, a double-dipped, peanut-butter dilemma is the best kind of dilemma to have.
Alright, I’ll leave you to eye a few more pictures of these dreamy treats, because I’m about to board a plane and should probably hop to it. Dan and I are embarking on a nearly three-week travel adventure. We’re flying to Amsterdam tonight, where we’ll be for a 27-hour layover before flying to Cape Town to spend 2 1/2 weeks in South Africa.
This is a trip we’ve been dreaming about for a long time, and I’m beyond grateful that it’s actually happening. We’ll be visiting Cape Town, Plettenburg Bay (Garden Route), Johannesburg, a spot near Kruger National Park, back to Cape Town, Camps Bay, and Stellenbosch (Winelands). When we return, I’ll plan to share a big round-up post with lots of photos from our travels.
So what does this trip mean for the blog over the next few weeks? Well, I worked myself silly to ensure I had a back log of about five posts to share with you all while we’re away—didn’t want to leave you hanging. I still need to actually write the posts and edit a few photo sets but my plan is get most of that done during the 20+ hours of flights we’ll have between now and Tuesday. It will definitely be more quiet around here in terms of keeping up with comments and also on social media, but there will be a small handful of tasty recipes coming your way each week.
Just promise me one thing while I’m away: make these ice cream sandwiches. Stat.
Double Peanut Butter Ice Cream Sandwiches (Vegan, GF)
These vegan and gluten-free Double Peanut Butter Ice Cream Sandwiches have two doses of peanut buttery goodness. Soft and tend peanut butter cookies serve as the cookie base, and a big ol' scoop of creamy no-churn peanut butter ice cream gets sandwiched in the middle. These simple treats make the perfect sweet summer dessert!
For the Peanut Butter Cookies and Peanut Butter Ice Cream
- Freeze the cookies for at least 1 hour to firm.
- About 15 minutes before assembling, remove the ice cream from the freezer and let sit at room temperature to soften.
- Place half of the cookies, top-side-down, on a clean work surface. Scoop a generous mound of ice cream onto each cookie and top each with another cookie, gently pressing down to secure.
- Once all of the ice cream sandwiches are formed, immediately transfer to the freezer and freeze for at least 1 hour to firm.
- Keep frozen until just before enjoying. If they're too firm right out of the freezer, let the sandwiches thaw for 5 to 10 minutes before serving.
*A few notes on the peanut butter cookies (read before you make the peanut butter cookies):
1) I used coconut sugar instead of brown sugar for this batch. You can use either but just fyi because they look subtly different when made with coconut sugar .
2) For large ice cream sandwiches: Lean towards making larger cookies—the recipe says to measure out "1 1/2 to 2 tablespoons of dough" per cookie, and you'll want to lean towards a slightly heaping 2-tablespoon measure. For small ice cream sandwiches: Lean towards making smaller cookies—measure out 1 tablespoon of dough per cookie, to create 24 cookies, and bake for 6 to 8 minutes (as opposed to 8 to 10 as the recipe notes).
3) When you're scooping and forming the cookie dough, keep the balls or mounds as uniform as possible so that they'll pair up nicely for the ice cream sandwiches. I strongly recommend using a cookie scoop or a 1- or 2-tablespoon measuring spoon for the sake of precision. Instead of rolling the dough into a ball, I packed it into a lightly greased 2-tablespoon measuring spoon, firmly tapped the spoon against the edge of the pan to release the mound of dough, and left the shape as is. When I hand roll, I tend to end up with wonky, oddly shaped balls of dough. Although mismatched cookies are totally fine for straight cookie noshing, you'll want to make sure the cookies are as uniform as possible for these ice cream sandwiches.
4) Let the cookies cool completely (as directed in the PB cookie recipe) before freezing.