Vegan Coconut-Banana 'Ice Cream' Sandwiches
Prep time: 
Cook time: 
Total time: 
For the Cookies:
  • ¼ cup peanut butter
  • ¼ cup coconut oil
  • ½ cup maple syrup
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 3-6 T almond milk
  • a pinch of salt
  • 1 cup coconut flour
  • ⅓ cup dairy free chocolate chips
For the "Ice Cream":
  • 3-4 large bananas, sliced and frozen
  • 1 T almond milk (optional)
  • 1 tsp coconut extract
  1. Microwave peanut butter and coconut oil for about 45 seconds and stir until peanut butter has melted
  2. Mix in maple syrup, salt, vanilla and coconut extracts and 3 to 4 T almond milk
  3. Add in coconut flour and mix well. If there isn't enough liquid, add 2 to 3 more T of milk
  4. Fold in chocolate chips
  5. Refrigerate for 10 minutes
  6. Line a pan with parchment paper leaving ends of the the paper hanging over the sides. I wanted to my cookies to be thicker so I used a 9x4 bread pan, but an 8x8 pan can also work.
  7. Press half the dough into the pan until smooth. Place a second layer of parchment paper on top and press out the rest of the dough.
  8. Cover the pan with foil and refrigerate for another 20 to 30 minutes until the dough has set.
  9. Once dough is ready, pulse frozen bananas, almond milk and coconut extract in food processor until it reaches ice cream consistency (about 2-3 minutes)
  10. Spread the 'ice cream' over the bottom layer of cookie dough in the pan. Remove parchment paper from the top layer and place it on top of the ice cream with the smooth side up.
  11. Cover, and freeze for 2 hours or until hard.
  12. Remove from pan and cut into eight pieces. Wrap in saran wrap and store in freezer
I recommend letting the ice cream sandwiches defrost a bit before eating once they've been in the freezer for longer than 5 or 6 hours.
Recipe by Diary of an ExSloth at