Blog, Recipes

Chocolate Chip Cookie Nana Ice Cream Sandwich

31st July 2017

A perfect summertime alfresco dessert. Free from dairy, egg and gluten. A healthy take on a classic American favourite.

{makes 8 ice cream sandwiches and an extra cheeky little spare half cookie!}


125g oat flour

125g ground almonds

80ml coconut oil, melted (odourless)

120ml agave

2 pinches of salt

½ tsp cinnamon powder

½ tsp baking powder

½ tsp bicarbonate of soda

50g dairy free chocolate chips (if possible no refined sugar)

1 vanilla pod deseeded or 1 tsp of vanilla bean paste or powder

nana ice cream

4 bananas (remove banana skin, cut into ½ inch cubes and freeze in advance)

4 tbsp. almond yogurt (or any dairy free yogurt)

3 tbsp. peanut, almond or cashew butter (no added sugar)


50g dairy free chocolate chips (if possible no refined sugar)

Preparation time – 30 mins, cooking time – 10 mins  – 24 hours freezing time

Take 4 peeled bananas and cut in to ½ inch cubes and place in a freezer bag. Leave for 6-8 hours until frozen.

Remove bananas from the freezer, allow to thaw for 5-10 minutes and then in a food processor blend until creamy and ice cream texture. Then add the almond yogurt and nut butter, blend until combined and place in a container and leave to freeze for 2-4 hours.

Pre-heat the oven to 400°F, gas mark 6, 200°C (180°C fan-assisted).

Line two oven trays with a ‘My Relationship with Food’ silicone baking mat or parchment paper.

In a large mixing bowl add the oat flour, ground almonds, sea salt, cinnamon, baking powder and bicarbonate of soda and mix together until thoroughly combined.

In a separate bowl add the coconut oil, agave and vanilla and mix together and then pour into the dry ingredients, until it forms a ball.

Next add your dairy free chocolate chips and mix into the other ingredients.

Using your hands shape the cookie dough in to a ball.

The mixture should approximately weigh 500g and weigh each cookie dough to about 30g and make in to a ball and then press lightly to shape, making 17 cookies.

Place in a preheated oven and cook for 10 minutes and then remove from the oven and let cool on a wire cooling rack.

Leave to cool.

When you’re ready to assemble the cookie sandwiches, using an ice cream scoop, scoop out the Nana ice cream onto the base of the cookie, sandwich together with another cookie and garnish the edges with chocolate chips.

Either eat immediately or put them back in the freezer and take out as required.


Lisa tips – This is a wonderful dessert to be made in advance and brought straight to the table when required. You can be adventurous with your garnishes by using chopped nuts, crushed banana chips or if you want to make it a bit fruity, you could add some chopped berries. These irresistible cookies are sure to be a great hit amongst your vegan friends or anyone who has an intolerance to eggs, dairy or gluten.

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