Vegan Ice Cream Sandwiches You Can Prep in Minutes

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Okay, you're not going to believe this.

I started another Facebook group dedicated entirely to fitness-friendly recipes. (Okay, there are some treats in there, too.)

It's a home for people who love vegan cooking and baking, with recipes geared toward the vegan fitness community.

I'd love to see you there. We're going to have fun!

You can ask questions, share your own recipes, and, most of all, learn a whole lot about fitness and vegan nutrition.

Can you tell I'm excited?

Wait, wait, wait. What about the kasta (an Israeli-style ice cream sandwich)?

In case you haven't heard, it's supposed to warm up again tomorrow. My advice? Get to the grocery store and buy bananas, because you're about to make one seriously good vegan protein ice cream sandwich.

Disclosure: This recipe was created in partnership with Strauss (a major Israeli food company). Thank you for helping keep this blog going!

I love making these for a late-night snack before bed—such a treat—or sometimes even for breakfast.

The filling is extra creamy, especially after you've let the sandwich soften at room temperature for a few minutes, with a mild banana flavor. (If you're not a banana person, this one's not for you.)

I don't think words can quite capture that first bite through a crisp petit beurre cookie (a rectangular tea cookie popular in Israel) and into the sweet ice cream layer. Perfection.

So go grab bananas and petit beurre cookies now, and tomorrow morning you'll have vegan protein ice cream sandwiches waiting for you.

A Few Tips for These Vegan Ice Cream Sandwiches

The ice cream base is bananas, and yes, you'll taste them. If you don't like bananas, you might want to skip this recipe.

To help the filling set and give it body, I used 4 containers of Soom (Strauss's sesame-based pudding brand).

It's an unusual pudding made from sesame seeds. And yes, there's a lovely, subtle sesame flavor – I'm hooked.

It's soy-free, dairy-free, and completely vegan, and it comes in several flavors. Try the nougat. It's so good.

The protein powder isn't necessary for the texture to work. If you want that extra protein, go for it. But again, it's optional.

Petit beurre cookies are a must—otherwise, where's the sandwich? That said, you can use whatever cookies you like. Did you know a single petit beurre cookie has just 25 calories?

I used a 7 cm (3.0 in) by 15 cm (about 2 3/4 by 6-inch) pan.

Nutrition Facts

One sandwich, out of 3, weighing 260 g (9.2 oz), contains:

• 351 calories
• 22 grams protein
• 50 g (1.8 oz) carbohydrates
• 7 grams fat

Want to know what I eat in a day?

Vegan Ice Cream Sandwiches

Prep Time 10 minutes

Freezing Time 12 hours

Total Time 12 hours 10 minutes

Yield 3 ice cream sandwiches

Calories 351 kcal

Ingredients

• 2 bananas ripe
• 2 containers Soom vanilla tahini pudding 125 g (4.4 oz) each
• 2 containers Soom chocolate tahini pudding 125 g (4.4 oz) each
• 2 scoops vanilla or unflavored vegan protein powder 30 g (1.1 oz) per scoop; optional
• 6 vegan petit beurre cookies 48 g (1.7 oz) total
• 1 pan 7 cm (3.0 in) by 15 cm (about 2 3/4 by 6 inches)

Instructions

1. Line the pan with parchment paper.

2. Add 1 banana, 2 containers of vanilla tahini pudding, and 1 scoop of protein powder, if using, to a food processor. Blend until completely smooth.

3. Arrange 3 petit beurre cookies on the bottom of the pan and pour the vanilla filling over them.

4. Add 1 banana, 2 containers of chocolate tahini pudding, and 1 scoop of protein powder, if using, to the food processor. Blend until completely smooth.

5. Pour the chocolate filling over the vanilla filling.

6. Place the remaining 3 petit beurre cookies on top.

7. Freeze for 12 hours.

8. Remove from the freezer about 10 minutes before serving.

9. Cut into 3 equal sandwiches and dig in!

Recipe Video