Smooth vanilla bean ice cream sandwiched between two nut-free peanut butter cookies! This recipe is nut and dairy free with egg-free and vegan cookie options.
Happy Mothers Day to any moms out there! And guess what else … It’s also my birthday today!!
And now that I’m officially out of my teens and into my twenties, does that mean I’m like, a real adult now? I’ve been an “adult” for two years now, but somehow twenty makes it seem more real. I don’t know how I feel about this.
But I do know how I feel about these glorious ice cream sandwiches! Thanks to my favorite homemade vanilla bean ice cream and “peanut butter” cookies, these sandwiches are perfect for any celebration.
This is the ice cream I raved about around Easter time, and I’m so excited to finally share it with you! Dairy-free ice cream lovers rejoice! This ice cream is thick, smooth, creamy and oh-so-delicious. Like, can I just have ice cream for breakfast please, delicious.
Perks of adulthood: I can totally have ice cream for breakfast if I want to.
The ice cream is speckled throughout with fresh vanilla beans and sweetened with molasses and pure maple syrup, giving it an irresistible maple, brown-sugar flavor.
Irresistible, my friends!
Happiness is the way the soft, chewy cookies crumble as you bite into the ice cream sandwich.
My favorite kind of mess?
Ice cream cookie sandwich mess!
- 1 Batch of Healthy Peanut Butter Cookies (See notes for egg-free alternatives)
- 2 Cups + ½ cup full-fat coconut milk (separated)
- 1 Tablespoons molasses
- 3 Tablespoons pure maple syrup
- pinch of sea salt
- 2 Vanilla beans
- 1 Tablespoons gelatin
- In a blender, combine the 2 cups of coconut milk, molasses, maple syrup and a pinch of sea salt.
- Slice the vanilla beans in half and use the blade of a knife to scrape out the seeds. Add the seeds to the blender.
- Blend to combine the ingredients.
- Place the remaining half a cup of coconut milk in a small saucepan and bring to a boil over medium-high heat. Whisk in the gelatin. Continue to whisk vigorously until the gelatin is completely dissolved in the milk.
- Add the gelatin and milk mixture to the blender and blend.
- Set up your ice cream maker and pour in the mixture. Churn according to the instructions on your ice cream maker until thick. It will come out of the ice cream maker with a soft serve consistency.
- Transfer to a freezer safe container (I use a metal loaf pan lined with parchment paper) and freeze for 1-2 hours, until the ice cream begins to harden.
- In the meantime, make the peanut butter cookies. See notes for other possible cookie options (including egg-free options).
- Place a big scoop of ice cream in the center of a cookie, then lightly smush the ice cream down with another cookie. Repeat until all of the cookies are gone.
- Return to the freezer until ready to enjoy! The longer they freeze, the more of a hard-packed texture the ice cream will have.