No-bake coconut ice cream sandwiches using chickpea cookie dough––inspired by the kitchen sink cookie trend. Full of plant-based goodness and all those nutrients while still making you wish the ice cream truck had these when you were a kid.
Currently obsessed with about four things: ice cream sandwiches, chickpeas, coconut, and the kitchen sink cookie trend. So obviously I did the only logical thing a girl can do… put it all together.
With just a little work (let’s be real, my freezer did most of the work) I got these chickpea cookie dough ice cream sandwiches that are literally the DREAM. So the taste is definitely the best part, and texture probably gets second best, but the third best part is these ingredients! I’m a sucker for using wholesome ingredients in unconventional ways without compromising on taste. This is basically just chickpeas, almonds, coconut, and banana. So if we’re talking balance, you got a little something from all the food groups. I’ve been eating them at any time of the day lately (and by lately… I mean yesterday and the day before because they’re basically gone now).
The Rundown
Nice cream.
Basically coconut ice cream though. I can’t tell you how many people I know who have expressed skepticism towards nice cream, but it REALLY WORKS. I’m a huge ice cream fan and obviously I know there is a difference, but the power of frozen bananas is unreal. But I will say if you use only frozen bananas, you do end up with banana ice cream…which is why I added coconut cream here. For the coconut cream, you can either use a can of coconut cream OR refrigerate a can of coconut milk overnight and then use the thick layer of that.
Chickpea cookie dough.
If I wasn’t using this for the “bread” of the sandwich, you bet I’d be eating it by the spoonful. Made with chickpeas, oats, and almonds, so it really covers all the bases. All you do here is BLEND! If you find it to be sticky at the end, I’d suggest adding more almond flour, until you reach a consistency that you can handle easily with your hands. And feel free to get creative with the “kitchen sink cookie”-inspired aspect of it! I mixed in pretzels and dark chocolate chips.
Once you’ve mastered those two components, the only step is just to make the layers and FREEZE! I had it for the first time the next day, but my guess is probably wouldn’t take long to develop the right consistency.
Kitchen Sink Coconut Ice Cream Sandwiches
Ingredients
Coconut Nice Cream
- ½ cup coconut cream (or refrigerate canned coconut milk overnight and use the thick layer)
- 1 cup frozen bananas
- 1 tsp vanilla extract
Chickpea Cookie Dough
- 1 cup canned chickpeas or cooked and chilled
- ½ cup rolled oats
- ¼ cup almond flour sub rolled oats
- 1 tsp vanilla extract
- 2 tbsp almond butter sub any nut butter
- 2 tbsp coconut milk sub almond milk
- 2 tbsp maple syrup
- pretzels
- dark chocolate
Instructions
- Refrigerate a can of coconut milk overnight if you're not using coconut cream itself.
- Blend all ingredients for the ice cream and freeze.
- Blend all ingredients for the chickpea cookie dough except the pretzels and dark chocolate.
- Take cookie dough out of your processor and add pretzels and dark chocolate in whatever quantities you desire.
- If cookie dough is too sticky to handle with your hands, mix in more almond flour.
- Line a small dish (at least 4×6) with wax paper (or parchment paper). Separate the cookie dough into approximately two equal portions. Flatten out one portion of it on the wax paper so that it is about ¼ inch thick.
- Add all the ice cream on top of the first layer, smoothing it out with a knife.
- For the final cookie dough layer, use your hands to mold cookie dough chunks of the right thickness (~ ¼ inch) and place those on top of the ice cream. Be careful not to apply too much pressure on this top layer with your hands if your ice cream has more of a soft-serve consistency.
- Freeze and slice!
