Mini PB and Chocolate Ice Cream Sandwiches

These vegan ice cream sandwich cookies combine peanut butter and chocolate chip cookies, sandwiched between non-dairy vanilla ice cream, to create a delectable, mini-size snack.

  • 20 mins prep, 10 mins cook 30 mins total
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  • ⅔ cup EnviroKidz Panda Puffs Cereal, crushed
  • ½ cup rolled oats
  • ¼ cup oat flour
  • ¼ cup blanched almond flour
  • 3 tbsp arrowroot flour
  • ½ tsp baking soda
  • ½ tsp sea salt
  • ½ cup smooth natural peanut butter
  • ½ cup pure maple syrup
  • 3 tbsp coconut oil (soft but not melted)
  • ½ tsp pure vanilla extract
  • ½ cup Pascha 85 per cent chocolate chips
  • 1½ cups non-dairy vanilla ice cream


  1. Preheat the oven to 350F and line a cookie sheet with parchment paper.
  2. In a large bowl, combine the crushed cereal, oats, oat flour, almond flour, arrowroot, baking soda, and salt, and stir to combine.
  3. In another bowl, whisk together the peanut butter, maple syrup, coconut oil, and vanilla, until smooth.
  4. Add the dry mixture and stir until a soft batter forms. Fold in the chocolate chips.
  5. Drop using tablespoons onto the prepared pan and flatten lightly with the palm of your hand.
  6. Bake for 10 to 12 minutes, until lightly golden. Remove from oven and allow to cool completely.
  7. To assemble, flip over half the cookies and top with scoops of ice cream, then add a second cookie on top, pressing lightly.
  8. Serve immediately or freeze until ready to serve.