Ice Cream Cookie Sandwiches: two ways (gluten-free)

Summer is fast arising in the UK. We have had some scorchers these last few weeks and I was so happy to have a few cookie sandwiches left in the freezer to cool down.

This recipe has three components: gluten free, flourless chickpea cookies; blueberry swirl coconut milk ice cream and raspberry ripple ice cream. Either pick one flavour and make a full batch or split into two like I did!

The ingredients below are for 12 cookies (making 6 sandwiches) and will make enough ice cream with leftovers to eat whenever takes your fancy - just let it thaw for 10 minutes from the freezer before serving as it gets quite solid!

Gluten free Ice cream cookie sandwiches (makes 6):

Ice cream:

- 1 can Natures charm coconut whipping cream (chilled overnight)

- 2 (120g) ripe bananas

- 1tsp vanilla extract

Half Raspberry ripple:

- 1C ice cream

- 1/4C (40g) raspberry jam

Half Blueberry swirl:

- 1C ice cream

- 3/4C (80g) frozen blueberries

Chickpea cookies: (12 cookies)

- ½ can chickpeas (drained)

- 1/4C (60g) maple syrup

- 1/2C (120g) smooth, dark roast peanut butter

- 2tbsp (25g) raw sugar

- 30g vegan chocolate drops

- 1tsp baking soda

- Pinch flaky sea salt


1. Prepare the ice cream ahead of time by whizzing the ingredients in a high power blender until smooth.

2. If making both ice cream flavours, remove 1C from the blender and transfer to a container lined with parchment. This will be your raspberry ripple ice cream so swirl in the jam before freezing.

3. With the remaining ice cream, blitz with the blueberries until a few chunks remain. Pour into a second lined container with a lid and freeze. This will take approximately 4-5h (or leave overnight)

4. To make the cookies, preheat the oven to 180C and line two baking trays.

5. In a food processor blitz the chickpeas and syrup until smooth.

6. In a mixing bowl, stir all ingredients together until a sticky dough forms. Roll into 12 equal size balls and press them into a circle with your thumb on the trays.

7. Bake in the oven for 10 minutes. Remove and allow to cool completely before ‘sandwiching’.

8. Remove ice cream from the freezer and thaw for around 15 minutes until it has softened enough to slice.

9. Using a cookie as a template, cut circular discs out of the ice cream with a sharp knife. (note: this bit is fiddly, be careful not to slice your finger like I did!).

10. Sandwich each disc in between two cookies. Any remaining ice cream, return to the container and freeze to eat when desired.

11. Serve cookies immediately, or store in a container in the freezer for up to 2 weeks – allowing to thaw before eating.

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