Go Back
+ servings
Double Peanut Butter Ice Cream Sandwiches (Vegan, GF)
Print Recipe
5 from 1 vote

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!
Prep Time10 hrs 20 mins
Cook Time10 mins
Total Time10 hrs 30 mins
Course: Cookie, Dessert, Ice Cream, Ice Cream Sandwich
Cuisine: Gluten-Free, Vegan
Servings: 6 large ice cream sandwiches or 12 small ice cream sandwiches
Author: Ashley

Ingredients

Instructions

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.

To Assemble

  • 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.

Notes

*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 ½ 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.