Plant Based Peanut Butter Ice Cream Sandwiches

Plant Based Peanut Butter Ice Cream Sandwiches Serves: 1 gallon ice cream; 48 cookies


  • For the plant based ice cream:
  • 12 oz. liquid Just Egg – Vegan product
  • 2 Tbsp. Follow Your Heart® Vegan Egg, dry
  • 1 cup sugar in the raw®
  • 1½ qts. Bolthouse Farms® Vegan Milk
  • 2 – 14 oz. cans coconut cream
  • 7 tsp. vanilla extract
  • 1 tsp. RC Umami Sensations® Red Miso Powder
  • 1 tsp. RC Umami Sensations® Kombu Powder
  • 1 lb. peanut butter – creamy style
  • For the plant based cookies:
  • 2 cups Earth Balance® Plant Based buttery spread
  • 2 cups white sugar
  • 2 cups brown sugar
  • 2 cups creamy peanut butter
  • 1½ tsp. salt
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 1½ oz. Follow Your Heart® Vegan Egg, dry
  • 1 cup cold water
  • 5 cups King Arthur® gluten free flour


  1. 1 For the plant based ice cream: Combine all the ingredients in a double boiler or steam kettle except for the peanut butter.
  2. 2 Bring mixture up to 150°F then immediately cool to 40°F.
  3. 3 Blend in the peanut butter and process in your ice cream machine following ice cream machine’s directions.
  4. 4 For the plant based Cookies: Beat butter, white sugar, brown sugar, peanut butter, salt, baking powder, and baking soda in a stand mixer until smooth.
  5. 5 Scrape down the sides of the bowl and beater with a spatula.
  6. 6 Add Follow Your Heart® Vegan Egg and water, then mix at medium speed until fully blended in.
  7. 7 Slowly mix in flour with the mixer on low. Scrape down the sides of the bowl and beater.
  8. 8 Mix on medium until combined, about 30 seconds.
  9. 9 Form dough into a ball, cover with plastic and refrigerate for 2-3 hours.
  10. 10 Preheat the oven to 375 degrees F. Portion out cookie dough in equal-sized balls on a baking sheet covered with a silicone baking mat.
  11. 11 Use damp hands to roll dough into smooth balls.
  12. 12 Stamp each ball with a fork in a crisscross pattern. Bake in the preheated oven for 10 minutes until golden.
  13. 13 Leave on the baking sheet for 5 minutes before transferring to a cooling rack.
  14. 14 Freeze cookies for several hours, then fill with 2-3 oz. ice cream and enjoy!


Value Added Suggestion: Keep ice cream frozen and serve with your favorite RC Dessert Fruit Coulis Mix.  

Umami Sensations™ Red Miso PowderUmami Sensations™ Kombu (Seaweed) Powder

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