Some days, nothing beats the summertime heat like a good, old-fashioned ice cream sandwich. Of course, there is the classic Good Humor variety, but more recently, an assortment of “gourmet” versions, featuring specialty cookies and artisan ice cream or gelato have been popping up all over the food scene. Now, I love the idea of turning up the volume on a classic ice cream sandwich, but with over-sized snickerdoodles + peanut butter ice cream, or double chocolate chip cookies + salted caramel gelato, the fat and calories can definitely add up quickly.
With that in mind, I did a bit of research to put my own twist on the [totally awesome] ice cream sandwich recipe below that is…simple, light, delicious, and a cinch to prepare — you don’t even have to bake the cookies! You could also easily make this recipe vegan-friendly by swapping in coconut milk, or soy ice cream for dairy ice cream as well. Experiment, indulge, and enjoy…with this recipe, you certainly won’t feel guilty about it!
Print
Healthy Ice Cream Sandwiches
- Total Time: 30 mins
- Yield: 6 1x
Description
Try this healthy twist on a summer classic for a guilt-free indulgence you can make without ever turning your oven on.
Ingredients
- 1 cup of dry oats
- 1/3 cup of chopped cashews (almonds or pistachios work too!)
- 1/2 cup (120 ml) of Nutella
- 1/2 cup (120 ml) of natural peanut butter
- 1/3 cup (80 ml) of honey
- 1/2 cup (120 ml) of ground flax seed
- 3/4 cup of mini dark chocolate chips
- 2/3 cup (160 ml) of unsweetened coconut flakes
- 1 tsp cinnamon
- 1 tsp of pure vanilla extract
- Ice cream or frozen yogurt of your choice
Instructions
- Combine all ingredients in a food processor a pulse until just combined or simply mix in a bowl for a courser, chunkier textured cookie.
- Press dough into a cookie sheet covered with freezer paper and cut out circles with a cookie cutter. Aim for 1/2 thickness to avoid crumbly cookies!
- Freeze the cookies until firm, about 15-20 minutes.
- Add a scoop of organic ice cream or frozen yogurt (of your choice) onto two cookies and freeze until just ready to serve.
- Enjoy!
- Prep Time: 30 mins
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 630
If You Liked This Recipe, You’ll Love These
- Homemade Mascarpone Ice Cream With Fresh Rhubarb Compote
- The World’s Easiest Candy Cane Ice Cream
- The Perfect Homemade Chocolate Ice Cream
- Easy No-Churn Ice Cream Recipes to Make All Summer
Frequently Asked Questions
Why do the cookie bases need to be frozen before adding ice cream?
These are no-bake cookies held together by the natural binding of peanut butter, Nutella, honey, and flax seed. The recipe freezes them for 15-20 minutes until firm before adding ice cream; without this step the base would crumble when pressed against the scoop. 
How thick should I press the dough to avoid crumbly cookies?
The recipe specifically says to aim for 1/2 inch thickness when pressing the dough onto the freezer-paper-lined sheet before cutting circles. Too thin and the cookies will crack when handled.
Can I make these vegan?
Yes — the article explicitly mentions swapping in coconut milk or soy ice cream for dairy ice cream to make a vegan-friendly version. The cookie base itself contains no dairy, so the only swap needed is the ice cream filling.
