Ice Cream Sandwiches – 3 Ways
These playful, plant-based ice cream sandwiches are simple to make and big on flavour. We start with chewy cashew butter cookies and fill them with homemade “nice cream” made using the Cuisinart Freeze Wand. Choose from Ferrero Rocher, Dubai Chocolate, or Snickers-inspired flavours—or try all three!
Takes 1 hour 30 minutes
Serves 12
Ingredients
Cashew butter cookies (makes 24 cookies for 12 sandwiches)
- 240 g 8.5 oz / 1 cup all-natural roasted cashew butter (or almond/peanut butter)
- 5 tbsp coconut sugar
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tbsp ground flaxseed linseed
- ½ tsp bicarbonate of soda baking soda
- ½ tsp baking powder
- Coarse sea salt optional, for topping
Ferrero Rocher ice cream
- 1 ripe banana frozen in chunks
- 60 g ¼ cup hazelnut butter
- 1 tbsp cocoa powder
- 2 tbsp maple syrup optional
- Pinch of sea salt
- 50 ml of coconut milk
Dubai chocolate ice cream
- 1 ripe bananas frozen
- 50 g pistachio nuts shelled
- 2 tbsp maple syrup
- Pinch of sea salt
- 50 ml of coconut milk
Snickers-style ice cream
- 1 ripe bananas frozen
- 50 g peanut butter natural, unsweetened
- 1 –2 tbsp maple syrup optional
- 50 ml of coconut milk
- Pinch salt
- 20 g roasted peanuts
Instructions
Make the cookie dough:
- Add 240g (1 cup) cashew butter, 5 tbsp coconut sugar, 3 tbsp maple syrup, 1 tsp vanilla extract, 2 tbsp ground flaxseed, ½ tsp bicarbonate of soda, and ½ tsp baking powder to a bowl. Mix until fully combined. Chill for 30 minutes to firm up.
Bake the cookies:
- Preheat the oven to 200°C (400°F). Roll the dough into 24 small balls (just smaller than golf balls) and place on a lined baking tray. Gently flatten with your palm. Sprinkle with coarse sea salt if using. Bake for 7–8 minutes for soft cookies, or up to 10 minutes for crisp ones. Cool completely.
Make the Ferrero Rocher ice cream:
- In a blender or food processor, combine 1 banana, 60g (¼ cup) hazelnut butter, 1 tbsp cocoa powder, 2 tbsp maple syrup (if using), a pinch of sea salt, and 50ml coconut milk. Blend until smooth. Churn in the Cuisinart Freeze Wand until scoopable.
Make the Dubai chocolate ice cream:
- Blend 1 banana, 50g shelled pistachio nuts, 2 tbsp maple syrup, a pinch of sea salt, and 50ml coconut milk until smooth. Churn in the Cuisinart Freeze Wand until thick and creamy.
Make the Snickers-style ice cream:
- Blend 1 banana, 50g peanut butter, 1–2 tbsp maple syrup (if using), 50ml coconut milk, and a pinch of salt until velvety and smooth. Stir in the roasted peanuts, then churn in the Freeze Wand until scoopable.
Assemble the sandwiches:
- Once the ice creams are churned and semi-frozen, scoop a generous tablespoon onto the flat side of a cookie and sandwich with a second cookie. Repeat with all three flavours to make 12 sandwiches.
Freeze to firm up:
- Place sandwiches on a tray and freeze for 20–30 minutes until firm enough to hold. Serve immediately or store in an airtight container in the freezer for up to 1 week.