Vegan and gluten free chocolate peanut butter ice cream sandwiches are the perfect way to beat the heat!
It’s a million degrees here lately, and this heat wave is really taking its toll. We’re staying inside in the air conditioning, and trying not to go too crazy. The other day, I felt like everyone needed a special treat, so I made these chocolate peanut butter ice cream sandwiches.
When I was making these, I was thinking about a summer ten years ago. Darryl and I were newlyweds, and we went out to California to be a part of a four week long music festival. It was on the campus of UCLA, and we stayed in a teeny tiny dorm room together. Ha…If that won’t break your marriage, nothing will. ;)
My stand partner was this really laid back California guy who looked like Shaggy from Scooby Doo, and one day he said, “Oh man, have you been to Diddy Riese yet?” When I said no, and I didn’t even know what that was, he replied, “You have to go. I think about that place at least once a day.” So the next day, Darryl and I walked into downtown Westwood, found Diddy Riese, and that was it. You could order an ice cream sandwich with your choice of cookies and ice cream. The combinations were endless…we were sold. Ten years ago, the ice cream sandwiches were only a dollar, I think. Needless to say I gained a few pounds during those four weeks. :) My favorite combination was butter pecan ice cream and sugar cinnamon cookies.
Anyway, we don’t have a Diddy Riese here, so I had to make my own cookie sandwich.
Chocolate and peanut butter ice cream sandwiches are a great treat to make on those hot summer days.
If you can’t do peanut butter, you can make these cookies with sunbutter. You will need to reduce the amount of leavening in the recipe so that they don’t turn green. Just see the recipe notes for the details.
If you want to keep these completely homemade, you can make your own vegan chocolate ice cream to use as the filling.
Chocolate Peanut Butter Ice Cream Sandwiches
These chocolate peanut butter ice cream sandwiches are an easy treat to make and enjoy this summer!
- 3/4 cup sugar
- 1/2 cup peanut butter You can use sunbutter if you prefer
- 1/4 cup organic canola oil
- 1/4 cup vegan buttery spread
- 1/3 cup unsweetened applesauce
- 1 1/4 cups gluten free flour blend Namaste Perfect Flour Blend works well
- 3/4 teaspoon baking soda If using sunbutter, use only 1/3 teaspoon baking soda
- 1/2 teaspoon baking powder If using sunbutter, use only 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 pint dairy free chocolate ice cream
Place sugar, peanut butter, applesauce, canola oil, and vegan buttery spread in a mixing bowl. Mix on medium speed until smooth.
Stir in all other ingredients. Cover with saran wrap and chill in the refrigerator for about 2 hours or until firm.
Preheat oven to 375ºF. Line a cookie sheet with parchment paper. Place some sugar in a bowl and set aside.
Shape dough into 1 inch balls. Roll in the bowl of sugar to coat. Place about 3 inches apart on a cookie sheet covered with parchment paper.
Bake for about 11 minutes or until light golden brown. Cool for ten minutes – they will break if you try to move them too soon. Remove from cookie sheet and cool on wire rack.
Remove the ice cream from the freezer to thaw slightly. Once the cookies are fully cooled, place a scoop of ice cream on the cookies and top with another cookie. Serve immediately or store in the freezer.