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Cookie Dough Ice Cream Sandwiches

A fun and healthy version of classic ice cream sandwiches made with almond flour, coconut sugar, and banana-based ice cream, perfect for meal prep and portion control.
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Prep Time 20 minutes
Total Time 2 hours
Servings: 6 sandwiches
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup almond flour Gluten-free base.
  • 1/4 cup coconut sugar Can substitute for lower sugar options.
  • 1/4 cup softened coconut oil Should not be melted completely.
  • 2 tsp vanilla extract
  • 1/4 cup almond milk Unsweetened is preferred.
  • 1/2 tsp salt
  • 3 tbsp cashew butter Adds creaminess.
  • Sprinkle of salt to taste
  • optional handful chocolate chips Use dark chocolate for lower sugar.
For the banana ice cream
  • 3 medium frozen bananas Must be frozen for creamy texture.

Method
 

Cookie Dough Preparation
  1. Mix all cookie dough ingredients together in a bowl except for the chocolate chips until well combined.
  2. Fold in the chocolate chips.
  3. Line an 8×8 or 9×5 brownie pan with parchment paper.
  4. Press the cookie dough mixture into the lined pan, flattening it out evenly.
  5. Place the pan in the freezer for 2 hours.
Banana Ice Cream Preparation
  1. In a blender or food processor, blend the frozen bananas until they reach a soft-serve consistency.
Assembling Sandwiches
  1. Remove the cookie dough from the freezer and cut into 6 equal rectangles.
  2. Add a scoop of banana ice cream to one half of each rectangle and press the other half on top.
  3. Place the assembled sandwiches back in the freezer for an additional hour or until the ice cream is completely hardened.
  4. Serve immediately from the freezer.

Notes

These ice cream sandwiches freeze well and can be stored in an airtight container or wrapped tightly to prevent freezer burn. They keep for up to 2 months in the freezer. Consider serving with fresh fruit or Greek yogurt for a balanced snack.