How to Make Vegan Ice Cream Cookie Sandwich : 10 Steps (with Pictures)

After some experimentation, here is the result - a delicious, vegan ice cream cookie sandwich that is healthy and tastes better than conventional cookie sandwich.

• 1 1/2 frozen bananas
• 1/2 teaspoon vanilla extract
• 13 dreamy vegan delight ginnybakes cookies
• 1/2 cup cacao butter, finely packed
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons agave nectar or maple syrup

Chop up your frozen bananas and one ginnybakes cookie

Blend the bananas in a food processor with 1/2 teaspoon vanilla extract, until creamy

Add in the chopped cookie and pulse until well combined. Store in freezer for 10 minutes

Use a 1 tablespoon measure to scoop the ice cream mixture onto 6 of the cookies, then top with the remaining 6 cookies to make sandwiches. Store in the freezer for 15 - 20 minutes.

Chop or grate your cocoa butter until you have one packed 1/2 cup measure.

Place cocoa butter in a microwave safe bowl and heat in 20 second intervals, until completely melted. Stir with a spoon between intervals.

Add in the cocoa powder and agave nectar or maple syrup and stir well to combine.

Drizzle the sauce over the chilled cookie sandwiches, or dunk the sandwiches in the chocolate for an extra decadent treat!

Enjoy! Store leftover sandwiches in the freezer for up to 2 weeks.

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