Vegan Banana Dark Chocolate Ice Cream Sandwiches


  • Banana Cookies
  • 1 3/4 cups unbleached all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup evaporated cane sugar
  • 1/4 cup nondairy margarine softened
  • 1 large roughly mashed ripe banana (about 1/2 cup mashed)
  • Dark Chocolate Ice Cream
  • 7 oz 70-75% dark chocolate chopped
  • 1/4 cup dutch processed cocoa powder
  • 2 cups Silk Almond Coconut Blend
  • 1/4 cup high fat coconut milk refrigerate and skim off the top
  • 1/2 cup agave


  • Banana Cookies
  • Preheat the oven to 350 degrees. Line two boing sheets with parchment paper.
  • In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, cream together the sugar and margarine. Add banana and vanilla, and mix until smooth.
  • Using a cookie dropper or tablespoon, drop tablespoon-sized scoops of dough on the prepared baking sheets about 1 inch apart. Bake for 9 to 12 minutes, until the cookies have spread and the edges are set and lightly golden.
  • Remove from oven and let the cookies cool on the pan.
  • Dark Chocolate Ice Cream
  • Chop dark chocolate and melt in a double boiler or in the microwave in 30 minute increments.
  • Heat Silk Almond Coconut blend on low medium heat with fat off the top of the can of coconut milk.
  • Add cocoa powder and whisk until blended.
  • Add agave and melted chocolate and continue to whisk until well blended.
  • Remove from heat and cool completely.
  • Follow the manufactures directions and make your ice cream.
  • Once hard scoop onto the cookie and squish it together until the ice cream reaches the edges.
  • Wrap in saran wrap and freeze until hard.