Vegan Ice Cream Cookie Sandwiches

Yes, you heard right. Vegan ice cream smushed between two vegan cookies. I thought I would resume my regular posting with something outrageously awesome. You're about to get even more excited, because these aren't just vanilla ice cream with chocolate chip cookie sandwiches. This is three of the best flavors of all time put together into one dessert.



Check it: Banana ice cream with peanut butter chocolate chip cookies. It's a trifecta/love triangle/orgy of wonderful flavors! Also extremely easy to make!



You don't even need an ice cream maker to make this ice cream (although it speeds the process up just a tiny bit). All you need is a blender and a freezer. I'm at a loss for what to write, because I think these speak for themselves.



Recipe below!

Ingredients:

6 very ripe bananas
1 tsp agave nectar

1/2 cup vegan butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar, packed
1/2 tsp vanilla extract
1 Tbsp apple cider vinegar
1/2 tsp baking powder
1/2 tsp baking soda
1 1/4 cup flour
6 oz. chocolate chips

Directions:

If using an ice cream maker: Peel all the bananas. Place in a bowl and mash until a somewhat smooth paste is formed. Refrigerate for about an hour. Then put in ice cream maker along with agave nectar and let it do its thing. Freeze when it's done.

If not using an ice cream maker: Peel the bananas and then break into four pieces each. Freeze thoroughly. Once frozen, put in a blender with about 1/4 cup almond milk and agave nectar. Blend until smooth, then store in freezer.

To make cookies: Cream butter, peanut butter, and sugars together until smooth. Add the vanilla extract and apple cider vinegar and mix in. In a small bowl, sift together flour, baking soda, and baking powder. Add dry mixture to wet mixture. Stir together, then stir in chocolate chips. Drop by Tablespoon-full onto an ungreased baking sheet, then flatten out with your hand. Bake at 325 for about 11 to 12 minutes. Let cool completely.

Once the cookies are completely cool, scoop about 1/4 cup of ice cream onto the flat side of one of the cookies, then slap another one on top. Store in the freezer in an airtight container.