Peanut Butter Ice Cream Sammies

I don’t think that this post needs a sentimental explanation as to why I actually wanted to create this recipe… because to me, it’s pretty self explanatory. Peanut Butter Ice Cream Sandwiches.  Nuff said.

Although, I will say that I have been cranking out some ice cream lately (yes, it’s still snowing here in Ohio), and I fell head over heels with this PB version I came up with. Smooshing the ice cream between two chocolate wafer cookies seemed like a logical evolution.

You can easily just make one of the recipes listed below, rather than combine them both, and still have an easy nostalgic treat.

Whether you go for the peanut butter ice cream, the chocolate wafer cookies, or both (and I highly recommend both) you will most certainly have a happy tummy.

Peanut Butter Ice Cream Sammies ~ Vegan & Gluten Free

makes about ten (2″x 5″) ice cream sandwiches

Chocolate Cookie Ingredients:

  • 3/4 cup vegan margarine, cold
  • 1 tsp vanilla extract
  • 1 cup organic sugar
  • 1 cup sorghum flour
  • 3/4 cup cocoa powder
  • 1/2 cup potato starch
  • 1 tsp xanthan gum
  • 1/4 tsp baking soda
  • 1/8 of a cup almond milk

Cookie Directions:

In a large mixing bowl, cream together margarine, sugar and vanilla extract. In separate, smaller mixing bowl combine sorghum flour, cocoa powder, potato starch, xanthan gum and baking soda until very very very well combined. I could simply say “sift” here, but I want to really drive the point home that you should mix together well to ensure no lumps of cocoa powder or baking soda blobs are lurking in the flour mix. ;)

Gradually incorporate all the flour mixture into the sugar mixture until crumbly. Once crumbly, add in 1/8 cup almond milk until completely combined. If using an electric mixer, just let it ride on low as you add in the almond milk. Your dough should get nice and stiff at this point.

Next, shape into a rectangular log, about 2″ x 10″. It’s easy to do this with the help of wax paper and a pastry scraper/hands/spatula/whatever to flatten and form the sides.

It doesn’t have to be perfect. (Eh-hem.)  :)

Wrap loosely with wax paper and chill in freezer about 30 minutes… or until very cold.

Preheat your oven to 350 °F.

Once the dough is well chilled, cut the log in half, making two even sized bricks (about 2″ x 5″ each). Flip each brick on its side, and then slice lengthwise very thinly… to emulate a cookie from a store-bought ice cream sandwich.

Be sure you cut the dough using a very sharp knife and secure the cookie dough with one hand as it is being cut with your other hand. These guys aren’t terribly fragile, but I don’t think they would take well to rough treatment. I cut mine somewhere between 1/8 and 1/4 of an inch thick.

As you slice the cookies, place each slab of thin dough gently onto parchment paper or a silpat mat.

Bake in preheated oven for about 14-16 minutes. The longer you cook them, the crunchier they will get. I like them baked for 14 minutes exactly… so they remain soft like the cookies found in a traditional ice cream sandwich.

Remove from oven and LET COOL COMPLETELY. Toss ’em in the freezer for a while, even. This will ensure no melting of your ice cream ever occurs- until you are ready to eat them, of course.

Once the cookies are cool… store them in fridge while you make the ice cream.  Seriously, you want your cookies cold when assembling.


Ice Cream Ingredients:

  • 2 cans full fat coconut milk- the creamier the better (I love Whole Foods’ brand for ice cream makin’) 13.5 oz each
  • 1/2 cup creamy peanut butter (with no added sugar)
  • 1 cup organic sugar
  • 1 tsp vanilla extract
  • dash of salt (optional and really best if your PB is unsalted)


First, chill your coconut milk well, until cold. This step isn’t crucial, but it helps speed things along while your ice cream maker is churning.

Then, in small saucepan, combine 1 cup coconut milk with organic sugar, peanut butter, vanilla and salt. Cook over medium heat stirring often,  just until all sugar crystals have dissolved completely. Transfer peanut butter mixture to bowl and chill in the freezer for a few minutes to kick back the heat… essentially, make sure its cold, not hot.

Mix cooled peanut butter concoction with the rest of the chilled coconut milk, and place into ice cream maker, following your machine’s instructions.

I also made smaller wafers to eat along the ice cream in a bowl… and made these extra crunchy. The ice cream got a tad melty while shooting the photo below- but it firms up nicely after being in the freezer a while.

Assemblage of Ice Cream Sammies:

Make sure cookies are cool, and ice cream is soft (straight from ice cream maker works best).

Then, sort through your baked and cooled cookies and find the ones that are most even in size and shape. Pair those cookies together.

Take one cookie, and plop a few spoonfuls of the ice cream on top. Smoosh down the ice cream with another cookie and run a spoon around the edge to ensure even distribution of ice cream. Some will escape–it’s okay– just eat it!

Return to freezer and chill until firm. Once firm, have fun gift wrapping them in wax paper and re-living those childhood memories.

Share with friends!

36 Responses to Peanut Butter Ice Cream Sammies

  1. Kelly says:

    My two favourite treats in life are peanut butter and ice cream, how can i go wrong with making these treats!
    I’m new to the gluten free diet and after reading this site http://www.xanthangumsubstitute.com I’m not sure I want to use xanthan gum. Just wondering if you have used guar gum instead of xanthan gum and if the recipe was still successful?

  2. Caitlin says:

    guess who’s making these over the weekend with her nice ice cream maker??! meeeeeeeeeeeeeeeeeeeeeeeee!

  3. Sir Loin says:

    Oh mah lawd deese be sum delishussness!

  4. K says:

    what size are the coconut milk can?

  5. mmm. homemade coconut milk ice cream… what could be better? great recipe and great pictures!

  6. Marly says:

    I just have to say this, for a woman who spells her name kinda differently, you sure come up with the most amazing vegan/gluten free food. Now that I think about it, someone who is vegan and gluten free – has the creative freedom to spell her name however she wants. Of course, you know me, I’m into creative freedom when it comes to names…and vegan food…and gluten free! You rock ’em all!

    • allyson says:


      Wow…. you’re so very generous with such kind words. Your comment made me smile so big! (and then slightly grit my teeth because I just found it in my spam folder! sorry!!) <3 Thank you, thank you, and thank you again! <3

      ~ Allyson

  7. Y.U.M. Seriously. Delicious. We have tons of snow and yet I am suddenly craving a cold treat. Thanks for the recipes. I cant wait to try this one!

  8. Emmy says:

    They look perfect…. actually I think they are the best ice cream sandwich I have seen. You did a beautiful job – perfection achieved!

  9. Pearl says:

    This reminds me of tofutti cuties, but the peanut butter really makes this special!

  10. Maryann says:

    Could I use regular all-purpose flour instead of the sorghum?

    • allyson says:

      Hi Maryann….

      You could possibly try subbing out all of the gf flours + xanthan for All Purpose flour, but I can’t guarantee that it will work like this recipe did, as I developed it specifically as a gluten free recipe. I would think that it should work okay though!
      <3 allyson

  11. I’m seriously drooling…these look amazing!! I need one NOW.

  12. Ash says:

    Oh yum!! I so want to make this!!

  13. Tim says:

    These look great! I haven’t had an ice cream sandwich in forever, so this is a must-try for me.

  14. Morgan says:

    THose look AWESOME! Girl, you kn ow you always BRING IT with the desserts! YUM

  15. jessy says:

    a logical evolution, indeed! i was never one for those tofutti ice cream sammies – and i do miss me some ice cream sammies. you mentioning the wax paper took me waaaaay back to my childhood when my siblings and i would enjoy them and our fingers would get bits of the sammie part stuck to them. that was the best! THIS is why we need an ice cream maker – so i can get my peanut buttery ice cream sammie on. yay!

  16. Katrina says:

    I never thought about making my own ice cream sandy’s before!! MMmmmm.

  17. K says:

    Your a god seriously!

  18. Bella says:

    WHOA! These look amazing!!!! Idk what made you make this, but talk about talent! I will def. try these….btw, Im from Ohio too…Columbus. :)

  19. Natasha says:

    Your like this magical vegan cook who makes veganized versions of food I thought could never be veganized. Twix. Ice Cream Sandwiches.

    If I haven’t said it before- I LOVE your blog :)

  20. Cookie sandwiches look delicious!! Love the photos too ;)

  21. […] This post was mentioned on Twitter by Coconut Bliss, Allyson Kramer. Allyson Kramer said: Newest foodstuff post: Peanut Butter Ice Cream Sammies!! #vegan #glutenfree http://tinyurl.com/4tahkma […]

  22. Laurel says:

    Yum, yum, yum, yum, yum. I’m waiting on my coconut milk order from Amazon so I can make eggnog ice cream but now it’s going to be a shoot out between that and PB ice cream sandwiches. Maybe I should do both? Ooh maybe I can layer the flavors. (Heart palpitates in imaginary bliss)
    Could you slice the cookie logs using the dental floss trick or are they too dense? BTW date caramels from the TWIXX bars rolled in shredded coconut make Heavenly, quick candies bites. Thanks for continuing to share all the wonderfully delicious treats. You always make my day.

    • allyson says:

      you just made my day with the coconut/date suggestion Laurel! I can’t wait to try that. Sounds like the perfect dessert; and I am always in need of a quick candy bite!

      I think that the dental floss may work- but I’m a wimp and like the security of the back of the knife. Now I’m curious….

      -always a pleasure sharing recipes! So glad you appreciate them. :)

      • Laurel says:

        You could also drop a few of those coconut date truffles into tempered chocolate but I wouldn’t want anyone, say me, to get carried away – at least not when anyone else is watching. erm

  23. Katelyn says:

    These look amazing! How do you stay so thin with all these yummy treats, just a crazy fast metabolism?

    • allyson says:

      awe.. thanks Katelyn. I think it’s a combo of not eating gluten + eating tons of healthy vegan foods + making most sweets/junkfood that I eat from scratch (aside from potato chips & chocolate chips straight from the bag) + running two miles a day. But really, the whole food dinners, lunches and breakfasts my family subsists on is probably the most influential. Lots of brown rice, legumes, greens and other veggies. :)


      • Michele says:

        Two miles a day!! if you include Sunday that 14 miles a week…nice. Your burning up quite a bit. Good for you ^___^. I haven’t found anything I love that much, yet that I’m willing to be that faithful too. I practice yoga maybe 4 times a week and I walk 1 mile a day..errands lol. Anyway your recipe reminded us of a school project we found yrs ago using cake and mayo, the consistancy of the cookie dough that is. My dd sent your link to me to see if we could share with a vegan family friend. I think she’ll love it too. I was wondering if you knew of the Gluten Free Girl and if so had you read her article/experiment with xanthan and guar gum? I thought it might interest you… http://glutenfreegirl.com/chia-seeds-and-flaxseeds/

    • allyson says:

      yay! raw desserts are awesome… soaking some cashews for a cheesecake as I type this. I need to get on making your ice cream recipe. stat. :)

  24. kittee says:

    come on!

    omg. i want so bad. i ‘m trying to be good before i go to new orleans, but gah. these look amazing. pb and choc is my favorite combination, too. i don’t understand the haters on that one.