Swirly Peanut Butter Ice-Cream Sandwich Cookies

These swirly peanut butter vegan ice cream cookies are a must try! Spring has sprung and it’s making us ice cream crazy in the office. What better way to let go of your inner creamy desires than to make peanut butter ice cream sandwiches?! These are incredibly easy to make yet still have that wow-factor. This recipe is also so much fun to make with the family. When it comes to decorating, it's always great to have some little helping hands. These sandwich cookies keep well in the freezer so they’re great to make in advance for those hot sunny days!

Can't get enough of our delicious recipes? Why not try our Nice Cream 3 Ways or our Raw Cacao & Carob Sandwich Cookies

If you recreate these please make sure to tag me #LiviasKitchen SaveSave SaveSave

Prep: 10 minutes + 10 minutes

Cook: 10 minutes

Total: 30 minutes

Suepr easy


    Swirl cookies

  • 115g melted coconut oil (1/2 cup & 1 tbsp),80ml maple syrup (1/3 cup),50g buckwheat flour (1/3 cup),220g oat flour (2 cups),A pinch of salt,2g vanilla powder (1 tsp),15g cacao powder (1 tbsp)
  • Peanut Butter Ice-cream

  • 2 frozen banana (200g),130g peanut butter (1/2 cup)


  • Pre-heat your oven to 180 degrees Celsius.

  • Mix the melted coconut oil, maple syrup, buckwheat flour, oat flour and salt into a dough. Divide the dough into two equal pieces and mix the vanilla powder in to one of them and cacao powder in to the other.

  • Roll your two seperate doughs out on a piece of parchment paper until they’re both 14cm wide and 22 cm long. Place one of them on top of the other one. Gently press down to make sure that they stick together.

  • Start rolling the square of your two combined doughs into a log shape and cut out 1 cm cookies. Place your cookies on a lined baking tray and flatten them down a little bit. Bake for 10 minutes.

  • When your cookies are out of the oven and have completely cooled you can start making your ice-cream. Mix the bananas into a smooth paste and add the peanut butter.

  • Place one dollop of ice-cream onto one of your cookies and place another cookie on top. Press down a bit until you have your ideal looking sandwich cookie. Do this to all of your cookies and then place them in the freezer to firm them up.

  • We then dipped our cookies in homemade chocolate and roasted nuts, but you can decorate them in whatever way you like. Store them in the freezer and take out 5-10 minutes before eating.

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