Peanut Butter Cookie Ice Cream Sandwiches (Vegan GF)

These Peanut Butter Cookie Ice Cream Sandwiches are the dreamiest summer sandwiches made with healthier peanut butter cookies, dairy-free ice cream and wholesome ingredients.

I just love an ice cream sandwich, even if they are not as popular here in the UK as they are in the US for example. But, they really are the perfect way to have cookies and ice cream in one bite. I worked on this recipe a few times to get the cookies the perfect texture to hold the ice cream and worked out the best way to get the neatest sandwiches you can (while still being so fun and messy). The key is timing and being prepare, although if you’re after a full-on messy dessert then you can skip the freeze-ahead time.

A few Peanut Butter Cookie Ice Cream Sandwiches on a board
Peanut Butter Cookie Ice Cream Sandwiches

Why will I love these?

These are so delicious:

  • Peanut buttery, rich and sticky
  • Cooling, refreshing and perfect for summer
  • Cookies are wholesome and easy to make
  • Naturally vegan, dairy-free and gluten-free
  • Easily nut-free (without being “peanut” butter flavoured)
  • Easy and quick to make
  • Versatile
  • Great for little and big ones
  • The cookies are great as they are!

If you already love the sound of these Peanut Butter Cookie Ice Cream Sandwiches then skip ahead to the recipe card below. Or, let’s discuss the recipe in more detail.

What ingredients do I need?

You can see the ingredients in the recipe card and also my favourite products in the “shop the recipe” section.

For the cookies:

  • Peanut butter: I use crunchy peanut butter to add texture to these cookies but smooth is also great. You can use other nut butters like almond or cashew, if you prefer, and keep these nut-free by using tahini or sunflower seed butter.
  • Coconut sugar: I love the natural caramel-like flavour and rich colour or coconut sugar but other sugars like agave or caster sugar will work, too.
  • Plant based milk: use your favourite milk like oat, almond, coconut or rice milk.
  • Vanilla and salt: for flavour.
  • Oats and oat flour: oat flour is great for baking with as it’s wholesome, high fibre and naturally gluten-free just make sure that your oats are certified gluten-free. I also add in some whole oats for texture.
  • Vegan vanilla protein powder: this adds sweetness, texture and flavour and I love using the vanilla buttercream or caramelised white chocolate protein from Macromike. My code AMB-AMY saves you 10% off everything.
  • Raising agents: for rise.
  • Dark chocolate: you can use any chocolate here like a bar chopped up or use buttons or chips. Milk chocolate will also be good, too.

And for filling:

  • Dairy-free ice cream: I use the small single-serve tubs to make these easier to fill and neater. You can also use a large tub and scoop the ice cream and I like to use vanilla, salted caramel or strawberry but vanilla or chocolate are also great.

Are these gluten-free and nut-free?

Yes these are naturally gluten-free, as long as your oats are certified gluten-free. To make these nut-free, swap the peanut butter for tahini or sunflower seed butter and check all of your other ingredients for nuts.

How do I make them?

These are easy to make and for the neatest sandwiches here are my tips:

  • Use single-serve ice cream tubs: and slice these in half (they will be able to the same diameter as your cookies).
  • Cover the ice cream creams and freezer overnight: this allows them to shape up.
  • Whisk together the cookie ingredients: to a sticky dough.
  • Roll and shape into 14 or 16 cookies: and flatten down slightly.
  • Bake for 10 minutes until golden: and crisping at the edges.
  • Allow the cookies to cool fully: you can prepare these ahead of time.
  • Take one cookie and top with a round of ice cream and sandwich together: with a second cookie.

How long will they last?

It is best to make up the sandwiches when you intend to eat them as the ice cream melts quickly and the cookies are best without getting too cold. The cookies will keep for 3-5 days in a sealed container and can be frozen for 1 month, wrapped well, then allow to defrost before filling with ice cream.

What else can I make?

If you’re looking for more summer sweets, how about my:

One bitten Peanut Butter Cookie Ice Cream Sandwich on top of others

Peanut Butter Cookie Ice Cream Sandwiches (Vegan GF)

Yield: 7-8
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

These Peanut Butter Cookie Ice Cream Sandwiches are the dreamiest summer sandwiches made with healthier peanut butter cookies, dairy-free ice cream and wholesome ingredients.


For the Cookies:

  • 120g peanut butter (I use crunchy)
  • 120g coconut sugar
  • 90ml plant-based milk
  • 1 tsp vanilla essence
  • 130g oat flour
  • 50g oats
  • 50g vegan vanilla or peanut butter protein powder
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • A pinch of salt
  • 50g dark chocolate chips

For the Ice Cream:

  • 7-8 large scoops or rounds of ice cream


  1. Preheat the oven to 160Fan/180ºC and line a large baking tray with parchment paper.
  2. For the cookie dough: whisk together the peanut butter, sugar, milk and vanilla till smooth. Add in the oat flour, oats, protein powder, baking powder, bicarbonate of soda and salt and stir to a sticky dough. Fold in the chocolate chips.
  3. To shape the cookies: divide the cookie dough into 14-16 pieces (about 40g each) and shape into balls. Press down onto the trays to make neat rounds (they won’t spread much).
  4. To bake: place in the oven for 9 minutes, turning the tray around halfway through cooking time.
  5. Allow the cookies to cool fully and store in the fridge so they are cold when you make the sandwiches.
  6. To make ice cream rounds: use small ice cream tubs and slice the ice cream in half to make two rounds, about the same size as your cookies and 1-2 cm thick. You can prepare these the day before, cover well and freeze.
  7. Assemble the cookie sandwiches: take one cookie and top with a round or scoop of ice cream and top with a second cookie. Eat straight away.
  8. These are best eaten fresh so assemble as many cookies as you need to eat and save the peanut butter cookies for 3-5 days in a sealed container.

Shop the recipe

Stay in touch

I look forward to hearing what you think of these Peanut Butter Cookie Ice Cream Sandwiches so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With ice cream sandwich love x

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