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Homemade ice cream sandwiches are a fun treat to make in your own kitchen, and easier than you might think!
These homemade banana split ice cream sandwiches were a total hit at my house. The combination of the banana cookies, vanilla ice cream, dye free sprinkles and nuts was EPIC. They’re so good!
The cookie part of these amazing ice cream sandwiches are none other than my reader favorite banana bread cookies. They freeze beautifully and are bursting with banana flavor. I can’t wait for you to try them!
Ingredients in Homemade Ice Cream Sandwiches
- 1 batch banana bread cookies
- Vanilla ice cream (use the recipe below, or use your favorite dairy free ice cream from the store)
- Dye free sprinkles
- Chopped almonds
- Dark chocolate chips
How to Make Homemade Ice Cream Sandwiches
- First, make a batch of Simply Jillicious banana bread cookies.
- Freeze the cookies for at least an hour.
- Melt the chocolate chips over a double boiler.
- Finely chop the almonds.
- Remove the cookies from the freezer, and scoop your desired amount of ice cream onto one of the frozen cookies.
- Place another frozen banana bread cookie on top, and gently squeeze the cookies together until it forms a cookie sandwhich.
- Dip half of the ice cream cookie sandwich into the melted chocolate (or drizzle the chocolate over the cookies with a spoon, or omit the chocolate altogether.)
- Sprinkle on the chopped almonds and dye free sprinkles and place back into the freezer for another 20 minutes before eating.
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Homemade Banana Split Ice Cream Sandwiches
Homemade ice cream sandwiches are so easy to make. These gluten free banana split ice cream sandwiches are a delicious and totally fun frozen dessert!
Ingredients
For the cookies
- 1 batch banana bread cookies
For the Ice Cream
- 2 13.5 oz cans organic full fat coconut milk refridgerated so they're cold
- 1/3 cup raw honey can subsitute maple syrup for a vegan option
- 1 tablespoon vanilla extract
- 1 vanilla bean optional
For the Toppings
- Dye free sprinkles optional, leave off for strict paleo
- Handful of raw almonds roughly chopped, optional
- 1/4 cup dark chocolate chips optional
Instructions
For the Cookies
- Make a batch of banana bread cookies.
- Freeze the cookies for at least an hour.
- Melt the chocolate chips over a double boiler and finely chop the almonds.
For the Ice Cream
- Place an empty standard size loaf pan into the freezer to chill.
- Into a blender, combine the COLD refridgerated coconut milk, honey, and vanilla extract. Blend on high until well incorporated.
- Slice the vanilla pod in half lengthwise (if using) and use the back of your knife to scrape out the vanilla beans. Add them to your blender and give the mixture a good stir with a spoon, until they're well incorporated.
- Poor the mixture into your ice cream machine and turn it on according to the manufacturers instructions. This usually takes 20-30 minutes.
- Once it has reached soft serve consistency, transfer it to your cold loaf pan.
- Cover, and freeze for another 20 minutes until it's solid enough to scoop out onto your cookies. (If it's too hard to scoop, just let it soften on the counter)
For the Assembly
- Remove the cookies from the freezer, and scoop your desired amount of ice cream onto one of the frozen cookies.
- Place another frozen banana bread cookie on top, and gently squeeze the cookies together until it forms a cookie sandwhich.
- Dip half of the ice cream cookie sandwich into the melted chocolate (or drizzle the chocolate over the cookies with a spoon, or omit the chocolate altogether.)
- Sprinkle on the chopped almonds and dye free sprinkles and place back into the freezer for another 20 minutes before eating.
Notes
This recipe makes 7 ice cream sandwiches.
Feel free to add whatever toppings you'd like to your ice cream sandwiches.
You can substitute the coconut vanilla ice cream with your favorite store bought vanilla ice cream. I love Luna and Larry's dairy free ice cream, and So Delicious cashew milk ice cream. They are not strict paleo, (but Luna and Larry's is close) so be sure to read the ingredients to make sure they align with your diet preference!
Tried this recipe?Leave a comment and tag @simply_jillicious on Instagram!
Hungry for more? Try some of my favorite recipes!
Sautéed Asparagus with Ghee and Garlic
Paleo Spice Cake with Cinnamon Maple Glaze
Gluten Free Pancakes
Crunchy Almond Butter Cups
Coconut Lime Date Balls
Pineapple Chicken Fajitas
Paleo Whoopie Pies