Ice Cream Cookie Sandwiches with Chunky Tahini Oatmeal Chocolate Chip Cookies

Flavorful almond banana ice cream sandwiched in between chunky and crispy tahini oatmeal chocolate chip cookies. Perfect for all your summer ice cream needs. More like a burger than a sandwich. Made with all the wholesome ingredients and can easily be made vegan or gluten free if desired.

Let’s just say these make me feel better than any Costco box of ice cream sandwiches can. And that’s saying something, because I loved those when I was younger! But alas, I have reached an age where I no longer feel great about grabbing a Skinny Cow sandwich, Cheetos, and sitting on the couch to watch cartoons. And if my younger self knew about these bad boys, I don’t think she’d feel great about it either because homemade stuff just tastes better!

The Rundown

You have almond nice cream, made with just frozen bananas, almond butter, almond extract, and vanilla extract.

And then you have oatmeal tahini chocolate chip cookies, full of texture and rich with fiber and those healthy fats.

So if you’re interpreting my words right so far, this is the ice cream sandwich you can basically have for breakfast. You’re welcome.

Prep Tips

Make the ice cream a day in advance or 3-5 hours ahead of time if possible! If not, 1 hour should give you a texture more frozen than soft-serve, but possibly a messy sandwich. If you’re ok with messes, there’s not really a problem.

Bake the cookies and freeze them for 30 minutes! Placing your cold ice cream in between your warm cookies might melt the ice cream… and then you’d have ice cream cookie soup.

Make your sandwiches, individually wrap them, and keep them in the freezer for a treat to grab any time. Like ANY time – I wasn’t joking when I said I had these for breakfast.

Ice Cream Cookie Sandwiches with Chunky Tahini Oatmeal Chocolate Chip Cookies

Print Recipe Pin Recipe
Servings 5 sandwiches

Ingredients
  

Oatmeal Cookies

  • 1.5 cups rolled oats
  • ½ cup almond flour
  • 1/4 cup sugar 2 tbsp coconut, 2 tbsp brown
  • 1 tsp baking powder
  • pinch sea salt
  • dark chocolate chunks
  • 2 tbsp shredded coconut optional
  • 1/4 cup coconut oil
  • 1/4 cup tahini
  • 2 tbsp almond milk
  • 1 egg sub flax egg if vegan

Almond Ice Cream

  • 2 frozen bananas
  • 1 tbsp almond butter
  • 1 tsp vanilla extract
  • ⅛ tsp almond extract

Instructions
 

  • Blend all ingredients of the ice cream in a small food processor a day before if possible and if not, start with making it and freezing immediately.
  • Preheat oven to 350 F.
  • Combine all dry ingredients for the cookies: rolled oats, almond flour, sugar, baking powder, coconut, and chocolate.
  • Combine all wet ingredients for the cookies: coconut oil, tahini, almond milk, and an egg.
  • Combine wet and dry mixtures.
  • Spoon about 2 tbsp for each cookie on a baking lined with parchment paper. Bake for 14-15 minutes.
  • Cool for 5 minutes on the baking sheet and then freeze for at least 30 minutes.
  • Sandwich a scoop of ice cream in between two cookies. Wrap sandwiches individually and store in freezer to enjoy later.

Leave a Reply