Cookie Dough Ice Cream Sandwiches Recipe

Treat yourself to a moment of pure delight with our divine Cookie Dough Ice Cream Sandwiches. Picture this: a creamy vanilla filling sandwiched between two delectable cookie dough crusts. And the kicker is that the crust is made of chickpeas, which makes this a completely wholesome treat that any cookie dough enthusiasts will have a hard time resisting. 

It's a match made in dessert heaven! 

Makes: 6-8 bars

Prep Time: 1 hr 

Freeze Time: 2 hrs

Ingredients:

Cookie Dough Crust:

• 1 cup chickpeas, drained and rinsed
• ½ cup natural peanut butter
• ⅓ cup maple syrup
• ⅓ cup oat flour
• ¼ tsp sea salt
• 1 tsp vanilla extract
• ⅓ cup chopped dark chocolate

Vanilla Cream Filling:

• 1 ½ cup soaked raw cashews (soaked for 1 hour in hot water or overnight in cold water)
• 1 cup coconut cream
• 3 Tbsp maple syrup
• 1 tsp vanilla bean paste or extract
• 1 ½ Tbsp melted coconut oil

Instructions:

1. Rub the drained chickpeas between a kitchen towel and remove the majority of the skins. No need to be clinical about it but the cookie dough will be smoother with less skins. 
2. Mix all of the cookie dough ingredients, except for the dark chocolate, in a food processor until smooth, scrape down as needed. Then stir in the chopped chocolate. Transfer to a bowl and rest in the fridge for 10-15 mins while completing the rest. 
3. To make the vanilla filling, drain the soaked cashews then blend all of the ingredients in a high-speed blender until smooth. 
4. To assemble, line a small loaf tin with parchment paper, then divide the cookie dough into two equal portions. Press one portion out into one even layer in the bottom of the tin. Lift the pressed cookie dough out with the parchment paper, cover and then chill in the fridge until needed later. 
5. Line the tin again with new parchment paper. Press the other cookie dough portion out in the bottom of the tin. Pour the vanilla filling into the tin then cover and transfer to the freezer for 1 hour or until the vanilla cream is fairly set.
6. Once the vanilla cream is fairly set, place the other pressed cookie dough layer on top, gently press out to the edges if needed, then cover and transfer to the freezer for another 1 to 2 hours depending on how cold your freezer is. 
7. To serve, pull up from the pan using the parchment paper and cut into 6-8 bars using a sharp knife while pressing slowly. These bars are perfect once they have fully set around the 2 hour mark but if you want to keep them in the freezer longer, you will need to let them thaw slightly before cutting or eating. Store in a container in the freezer for up to 1 month. 

Note:

If you want to boost the nutrition and fiber content of this tasty treat, feel free to include some beeya in the vanilla cream filling. Just toss in 1-2 scoops while blending and complete the recipe as shared above. Alternatively, you could also include some collagen in the vanilla filling for extra protein and gut support.