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Cookie Dough Ice Cream Sandwiches

  • Author: Natalie
  • Yield: 8 sandwiches 1x
  • Category: dessert
  • Method: freezer
  • Cuisine: american


No baking, no churning, no spoon required for this easy dessert recipe–these vegan and paleo cookie dough ice cream sandwiches are a healthy summer treat!



Cookie Dough

  • 1 cup date paste
  • 2/3 cup coconut flour
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1/4 cup chocolate chips

Ice Cream

  • 34 frozen bananas
  • 1 can full-fat coconut milk
  • Optional: more chocolate chips


  1. Combine all the cookie dough ingredients. Mix. It should just barely hold together, if it’s too dry add more date paste.
  2. Divide into 2 equal parts.
  3. Press half of the dough into the bottom of an 8×5″ pan (or a loaf pan or even a tupperware container) lined with parchment paper.
  4. Blend the frozen bananas and coconut milk until smooth. Add the chocolate chips (if using) and blend briefly to combine.
  5. Pour on top of the cookie dough.
  6. Freeze for 2 hours, stirring every 30 minutes to prevent ice crystals.
  7. Press the other half of the cookie dough into a rectangle.
  8. Once the ice cream is firm enough, add the top layer of cookie dough and gently press.
  9. Freeze overnight (or at least 8 hours).
  10. Once frozen, slice into bars and enjoy! Keep in the freezer.


  • Serving Size: 1 ice cream sandwich
  • Calories: 247
  • Sugar: 27g
  • Fat: 9g
  • Saturated Fat: 7g
  • Carbohydrates: 40g
  • Fiber: 7g
  • Protein: 4g

Keywords: no bake, frozen, dessert, easy, vegan, dairy-free, nice cream