Ice Cream Cookie Sandwich 3 Ways

What’s cool as a cucumber, incredibly good looking and about as hot right now as an Aussie summer? Ice cream cookie sandwiches obviously. These are all relatively easy to make, especially since I chose to cheat on the cookies (Sorry, we have hit a heat wave here, not the best weather for cranking up the oven to bake!). These are great as an informal dessert that will still wow your family/guests/dog and so much fun to eat.¬†

Whats good: the traditional cream and egg ice-cream base has been replaced here with three different better-for-you variations. The choc peppermint ice-cream uses protein rich soy milk and avocado (a source of potassium and vitamin E) to give a creamy, dreamy finish. Strawberries are at their best in summer and low in sugar while the ricotta and yoghurt base ¬†provides calcium and beneficial bacteria for the gut. Bananas provide the perfect frozen base for rum soaked raisins – minus the added sugar or fats. As for the cookies, while they won’t be named as the next superfood they can still be part of a balanced diet occasionally.

I’ll come up with a healthier cookie recipe someday – watch this space. You could also use plain wafers in place of the cookies if you can find them. A standard ice cream machine was used to make these, if you don’t have one you can put your mix into the freezer until 3/4 frozen then blitz in a food processor to break up the crystals. Place back in the freezer to firm up before scooping.

If you only make one of these flavours definitely go the choc mint, amazing! Recipe inspired by nutritionist Jessica Cox.

Ice Cream Cookie Sandwiches 3 Ways
Prep time
Cook time
Total time
Serves: 12
  • Peppermint Ice cream
  • 3 cups soy milk
  • ½ - ¾ cup packed fresh peppermint leaves
  • 1 avocado, flesh only
  • ⅓ cup liquid sweetener - rice malt syrup or maple syrup
  • 50g dark chocolate (70% or more cocoa), finely chopped
  • few drops peppermint essence, if required.
  • Your favourite chocolate cookies or wafers, to sandwich
  1. Place the peppermint leaves and soy milk in a saucepan over low heat and bring slowly to a simmer. Let simmer for a minute then turn off the heat. Place in the fridge when cooled to room temperature and allow to infuse overnight.
  2. The next day, strain the peppermint leaves from the milk and discard. Place the milk in a blender with the avocado and sweetener and blend until smooth. Taste, add more sweetener if desired and peppermint essence if you would like the flavour a little stronger.
  3. Churn in an ice cream machine according to manufacturers instructions, adding in the chocolate once nearly done. Place in the freezer until nicely scoopable.
  4. Sandwich scoops of ice-cream in-between two cookies and place back in the freezer until firm.
For the Banana rum raisin: place 3 chopped, frozen bananas in a high powered blender with enough almond or soy milk to get it blending - it should look like soft serve. Blend until smooth then stir through ⅓ cup raisins and 2-3 tbsp rum (or use a few drops of run essence). Place in freezer until scoopable then sandwich.

For the strawberry cheesecake: Place 1 cup thick full fat greek yoghurt, ½ cup ricotta cheese, 1 cup strawberries, 2-3 tbsp berry jam or honey, few drops vanilla and 2 tbsp stevia in a blender and blend until smooth. Churn in an ice cream machine according to manufacturer's instructions. (for a dairy free version, use vanilla soy yoghurt and ½ cup soaked cashews in place of the yoghurt and ricotta).


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