These raw vegan banana ice cream cookie sandwiches might be the most delicious dessert I’ve created. Ever. I whipped up the chewiest, sticky caramel-like oat cookies and then sandwiched them with a simple 3-ingredient banana ice cream. They’re completely raw so you don’t have to even have to turn on your oven. Score! These make the perfect treat to enjoy all summer long.
It’s been really heating up here in Los Angeles! What do I crave when the weather is scorching? Two things: cookies and banana ice cream. So, I knew it would be genius to combine the two. I literally could not tear myself away from these. They were the lick-your-fingers type of deliciousness. Better yet, they’re a million times healthier than the packaged grocery-store brands.
Sure, you’re probably thinking raw cookies & ice cream must be hard to make at home. Think again! All you need is a food processor or a high speed blender and a couple of good-for-you ingredients. They’re totally naturally-sweetened, refined sugar-free, gluten-free & all around amazing.
Ice cream and cookies, cookies and ice cream. I’d made raw caramel banana ice cream sandwiches before, but knew that I could take it one step further. This time, the focus was definitely on the cookies and then the banana ice cream was like the icing on the cake. I guess you could say these are a more “put together” version and definitely are easier to share at pool parties, potlucks, or summer cookout.
Oats and bananas make up the base of the cookies. Then you have almond butter, coconut, and brown rice syrup to hold them together. Brown rice syrup has been one of my go-to natural unrefined sweeteners lately because it’s vegan & gluten-free. It has a thick consistency almost like caramel and tastes like it too. You can basically use it as a 1:1 ratio in cookies, granola bars, bliss balls, raw cakes, etc. to replace sugar. It’s super sticky which can be really handy as a binder, especially when it comes to raw vegan desserts.
If you want to be blown away, these ice cream cookie sandwiches are for you. I made them all in my food processor and didn’t even have to clean it out in between. Since the ice cream and cookies are both banana-based, then it leaves you with a no-fuss kitchen situation. To be honest, I made these twice in one week because I ate them all up in a day or two (not joking!).
I would definitely recommend keeping them in the freezer because the banana ice cream will get all melty in the fridge. But then again, I don’t really mind melty banana ice cream. If you try this recipe, please remember to share with me on Instagram @asunshinemission!
- 2 cups rolled oats
- 1 cup shredded coconut, unsweetened
- 1 cup bananas, frozen
- 1/2 cup brown rice syrup
- 1/4 cup almond butter
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 2 cups bananas, frozen
- 4 tbsp almond milk
- 1 tsp vanilla
- In a high speed blender or food processor, add oats, coconut, vanilla, and cinnamon.
- Process into a flour-like consistency.
- Add brown rice syrup, bananas, and almond butter and process until a sticky ball of dough forms.
- Scoop out the dough with an ice cream scoop and place on a baking sheet lined with parchment paper.
- Flatten the balls into cookies and stick them in the freezer.
- Process all ingredients in a food processor, adding the almond milk a little at a time until you get a creamy ice cream.
- Take cookies out of the freezer.
- Sandwich banana ice cream between 2 cookies.
- Place back in the freezer to harden or enjoy right away!