Go Back
–+ servings
Print Recipe
5 from 1 vote

Small-batch Peppermint Ice Cream Cookie Sandwiches

the easiest route to instant cookie sandwiches in your freezer, no bake!
Prep Time20 minutes
Cook Time30 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: dairy-free, easy recipes, gluten-free, holidays, ice cream, ice cream cookie sandwiches, low sugar, nadamoo, no-bake, peppermint, plant-based, small-batch, vegan
Servings: 9 squares
Calories: 132kcal

Ingredients

  • 1 cup oat flour (120 g⁣)
  • 2 tbsp almond flour (14 g⁣)
  • 2 tbsp maple syrup (42 g⁣)
  • 2 tbsp coconut/brown sugar (24 g⁣)
  • 3 tbsp milk/nut milk (45 g⁣)
  • 2 tbsp mini chocolate chips (30 g⁣)
  • 1/4 tsp peppermint extract
  • 1 cup (dairy-free) ice cream, softened 5 minutes (120 g⁣) I used NadaMoo peppermint bark

Instructions

  • Line a standard loaf pan with parchment. ⁣
  • Mix all but ice cream and chocolate into cookie dough, fold in chocolate, press into pan, freeze.⁣
  • While the ice cream softens, cut your cookie layer into two.⁣
  • In the loaf pan make a giant square sandwich with two layers and ice cream.⁣
  • Freeze to set, slice, and enjoy (keep frozen!)

Nutrition

Serving: 1 square | Calories: 132kcal | Carbohydrates: 22g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 30mg | Potassium: 95mg | Fiber: 1g | Sugar: 10g | Vitamin A: 83IU | Vitamin C: 0.2mg | Calcium: 53mg | Iron: 1mg