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Peanut Butter Chocolate Ice Cream Sandwiches

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  • Author: Alice Pagès
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: dessert, treat


Peanut butter and chocolate, the world best flavors combo combined in a delicious and refreshing treat. Vegan, gluten and refined sugar free.




  •  1/4 cup oat flour
  • 1/4 cup coconut flour
  • 1/4 cup almond flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch of salt
  • 1/4 cup maple syrup
  • 1/4 cup peanut butter
  • 1/4 cup melted coconut oil
  • 1/2 tsp vanilla extract
  • A handful chocolate chips


  • 1/4 cup cashew soaked overnight
  • 1 can coconut milk refrigerated overnight
  • 2  frozen bananas
  • 4 tbsp cocoa powder
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract

Peanut Butter Sauce

  • 1 tbsp peanut butter (I used GoNut peanut butter)
  • 1 tbsp full fat coconut cream
  • 1 tbsp maple syrup



  1. Preheat your oven to 350F  and line a baking tray with baking paper.
  2. In a large bowl, combine all the dry ingredients and mix to combine.
  3. In a medium bowl, mix the wet ingredients: melted coconut oil, peanut butter, maple syrup and vanilla extract. Stir well using a whisk to combine.
  4. Pour the wet mixture over the dry one and stir using a spatula until you obtain a dough. Fold in the chocolate chips and mix roughly. The dough should be a little crumbly but smooth enough to be shaped.
  5. Divide the dough in 8 portions. Roll in your hands to form balls. Place the balls on the lined cookie tray leaving about 2 centimeters between them. Flatten the top of the balls with the palm of your hand. Bake for 10 minutes until lightly golden brown.


  1. Open the coconut can and scoop the thick coconut cream that has formed on top. Place the coconut cream, cashews, cocoa powder, vanilla and maple syrup into a blender and blend until smooth. Add frozen bananas and blend until soft.
  2. Pour the ice-cream mixture in a big freezer safe container and put in freezer. 

Peanut Butter Sauce

  1. In a small bowl, mix the peanut butter, soften coconut cream and maple syrup. Stir using a whisk until perfectly combined. The mixture should have the texture of a soft caramel sauce.


  1. Remove the ice-cream from freezer and drizzle the peanut butter sauce on top. Place back in freezer for about 30 minutes or until the mixture gets a bit more harder.
  2. Assemble the ice-cream sandwich by placing one big scoop of ice-cream between two cookies and lightly press. Enjoy!


  1. I’ve used this organic natural peanut butter from Go Nuts for the recipe.