Black sesame cookie ice cream sandwiches (vegan, GF, oil-free, no-bake)
This vegan no-bake recipe merges nutty black sesame with classic cookies n' cream -- a delicious ice cream sandwich for dessert!
Ingredients
Cookie dough
- 1/3 cup toasted black sesame seeds | 50g
- 2 cups rolled oats | 160g; ground into flour
- 4 tbsp cocoa powder | 20g; dark
- 1/4 cup creamy peanut butter | 60g; or other nut / seed butter
- 1/3 cup maple syrup | 80g; or other liquid sweetener
Ice cream filling
- 4 frozen bananas
- 1/4 cup creamy peanut butter | 60g; or other nut / seed butter
- 1/2 cup plant-based milk | 120g
Instructions
Cookie dough
- In a food processor, combine all the cookie dough ingredients into a homogeneous mixture. If needed, add 1 tbsp of water at a time until the dough becomes slightly sticky, like wet sand. (*Note: I also added a pinch of activated charcoal powder to make the color extra dark, but this is not a necessary ingredient.)
- Press into a lined baking tray (I used a 20 x 10 cm pan) and place into the freezer.
- After 1 hour, slice the dough in half so that you can sandwich the ice cream in between two layers of dough.
Ice cream
- Combine the ice cream ingredients in a food processor and blend until smooth.
- Spread the mixture evenly over half of the cookie dough sheet. Stack the other half of the dough on top of the ice cream layer, then place back into the freezer until ready to eat.
- To serve: let thaw for 10 minutes before slicing.