Vegan Ice Cream Sandwich with Tahini Banana Cookies

One of my absolute favorite summer snacks when I was little was the Chipwich, a cookie treat featuring a layer of vanilla ice cream sandwiched between two doughy chocolate chip cookies, rolled in mini dark chocolate chips and eaten on the beach, plucked off an ice cream truck, with the ice cream dripping straight down chips and fingers. Obviously, in my attempts to recreate this summer staple, I knew I wanted something not only plant-based and relatively healthy, but also which could be eaten at any time of day without making you feel like you’ve got to take a nap afterwards (not necessarily the worst thing ever if you’re at the beach though, let’s be honest!) So I decide to make my own cookies and ice cream. I also wanted to change it up and make the whole thing a bit more exciting by making a raspberry banana ice cream and rolling the whole cookie sandwich in some Natierra freeze-dried raspberry “chips”. I used LivWell’s vanilla protein blend in the cookie batter to bump up the nutrients a bit and help give you a boost during your day. I also rolled mine in a few toasted sesame seeds to echo the taste of the tahini in the batter. I can tell you, these will definitely be a reoccurring sweet treat in my kitchen this summer, and I hope you try them!


Ingredients (makes ten 2-inch cookies):

  • 1 tbsp flaxmeal + 3 tbsps warm water
  • 1/2 cup flour of choice (I used brown rice flour)
  • 1.5 tbsp tahini
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 scoop neutral or vanilla-flavored protein powder of choice
  • 1.5 mashed medium-sized bananas
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp maple syrup (optional)
  • 2 tbsp melted coconut oil
  • 2 tbsp cacao nibs
  • Extra cacao nibs or black sesame seeds, for sprinkling (optional)
  • Freeze-dried berries (I used raspberries) and toasted sesame seeds, for rolling (optional; use cacao nibs or vegan chocolate chips instead if you wish)
  • 3-4 frozen bananas
  • 1 cup frozen raspberries
  • 1-2 tbsp almond milk or water, to blend (optional)


  1. First, make the banana ice cream so it has time to set up in the freezer for a bit. Blend the frozen bananas, frozen raspberries, and almond milk or water, if needed, until smooth. Remove mixture from blender and put into an airtight container. Place in freezer while you make the cookies.
  2. Preheat oven to 350 F.
  3. Mix together flaxmeal and warm water and set aside.
  4. In a large mixing bowl, whisk together flour, cinnamon, protein powder, cacao nibs, baking powder, and baking soda.
  5. In a small bowl, whisk together melted coconut oil, maple syrup, mashed banana, vanilla extract, tahini, and flax egg (once it has developed a gel-like consistency).
  6. Combine wet ingredients with dry ingredients and mix until just incorporated.
  7. Let batter rest for a few minutes, and use an ice cream scoop or rounded tablespoon to place dollops of batter on a parchment-lined baking tray. Gently press down until the cookies are round patties about 1/2 inch thick (they will not spread much while they bake)
  8. Bake for 10 minutes, or until just starting to brown. Sprinkle with extra cacao nibs or sesame seeds, if using, and return to oven for 5 more minutes or until golden brown and slightly crisp on top. They will remain a bit chewy even after they’re cooled, which is the consistency you want for this ice cream sandwich, in my opinion!
  9. Once cookies are baked, remove from oven and place onto a wire rack to cool completely.
  10. Remove banana ice cream from the freezer and allow to defrost for 10-15 minutes or until you can easily scoop it with an ice cream scooper (you can run the scoop under hot water to help it cut through the ice cream if needed).
  11. Sandwich a scoop of ice cream between two cookies. Roll in some crushed-up freeze-dried berries, cacao nibs, sesame seeds, or chocolate chips, and eat immediately!

4 thoughts on “Vegan Ice Cream Sandwich with Tahini Banana Cookies

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