Banana Pudding Ice Cream Sandwiches (Gluten & Dairy Free)
Dairy free banana pudding ice cream is sandwiched between gluten free brown sugar cookies for the ultimate banana lover Banana Pudding Ice Cream Sandwich.
Servings 8 sandwiches
Equipment
Ingredients
Banana Pudding Ice Cream
- 2 cans full fat coconut milk
- 3 bananas
- ½ cup maple syrup or sugar of choice
- ¼ teaspoon cinnamon
- ¼ cup tapioca starch OR 4 egg yolks
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Sugar Cookie Base
- ½ cup (vegan) butter, melted I use the Miyokos brand
- ½ cup coconut sugar or brown sugar
- 1 teaspoon molasses (leave out if using brown sugar)
- 1 egg
- 1 egg yolk
- 2 teaspoon vanilla extract
- 1 ¼ cup 1:1 gluten free flour
- 2 tablespoon tapioca starch or arrowroot
- ¾ teaspoon baking powder
- ¼ teaspoon salt
Instructions
Ice Cream
- Blend the coconut milk, 2 bananas, cinnamon, and maple syrup in a blender until smooth.
- Add the ice cream base to a sauce pan and heat over low heat until warm to the touch.
- Take ½ cup of the base and whisk it with the egg yolks or the tapioca starch. Add this mixture back to the base in the sauce pan and warm on low until it begins to thicken and mixture coats the back of a spoon. DO NOT let the mixture boil or heat too quickly, especially if using egg yolks (this will scramble the eggs).
- Remove from heat and whisk in the salt and vanilla. Let mixture cool at room temperature before transferring to the fridge to fully cool. This takes 2-3 hours, but it is preferable if you can leave it overnight.
- When ice cream base is cooled, add to your ice cream maker according to manufacturers directions. Near the end, add 1 chopped banana and allow it to mix in. Transfer ice cream to a freezer safe container and place in the freezer until ready to use.
Sugar Cookie Base
- Beat together the melted butter, sugar, and molasses until combined. Add the eggs and vanilla and mix until just combined.
- Add the dry ingredients to the wet and mix until just combined. The batter will be sticky.
- Line a 9x13 or 10x15inch baking pan with parchment paper. Spread the batter out evenly over the baking pan, trying to get even edges and a nice thin layer. You will probably need to use your hands to help spread the batter out. Dip them in oil or cold water to help with sticking.
- Bake the cookie base for 10 minutes. It might seem like it needs one more minute, don't do it. Over baking will lead to dry and crumbly cookies.
- Let the base completely cool for at least an hour before assembling the sandwiches.
Assembly
- Pull your ice cream out of the freezer 10-30 minutes before ready to assemble if it has been fully frozen. You don't want it to be melted, but it should be very soft and spreadable.
- Place a medium cutting board or flat plate that is freezer safe (and fits into your freezer- check this before starting!) on the counter. Next, place two long pieces of plastic wrap in a cross over the cutting board.
- Trim the edges of your ice cream sandwich cookie base if desired then cut in half. GENTLY slide one half into the middle of your cutting board/plastic wrap. Spread your homemade ice cream over one half of the cookie base. Work gently and use as much or as little ice cream as you want. I used a thick layer of ice cream to highlight the banana pudding flavor!
- Adding the top part of the cookie is a little hard since it is fragile, but do your best to flip the other half of the cookie base onto the top of your ice cream.
- Line everything up then tightly wrap up the sandwiches in the plastic wrap. Wrapping tightly holds everything together while the ice cream is soft. The plate/cutting board provides a sturdy support as the sandwiches freeze.
- Place the sandwiches in the freezer for at least 4-6 hours, preferably overnight to allow the ice cream to fully set.
- When ready, slice into 8 sandwiches. I like to wrap each sandwich individually in plastic wrap or parchment paper then store in a freezer safe bag or container until ready to eat. Pull one out on a hot summer afternoon and enjoy!