Peanut Butter & Roasted Banana Ice Cream Sandwiches

Peanut Butter & Roasted Banana Ice Cream Sandwiches | recipe on | #glutenfree #dairyfree #veganicecream

Dessert takes over my mind on a nightly basis. You could say it’s an obsession, but I feel like that’s going overboard. It’s something that I’m not willing to admit. Well right at this moment for the very least.

But I’m sure the more I talk about these sensational peanut butter and roasted banana ice cream sandwiches, my mind can be swayed. Because they’re dessert heaven.

They’re icy and delicious, just like an ice cream sandwich should be. But what makes them special is they’re not the classic chocolate-vanilla flavor profile. Oh no, these babies made with two of my favorite ingredients in the world: peanut butter and banana.

And what goes better together then peanut butter and bananas?

Peanut Butter & Roasted Banana Ice Cream Sandwiches | recipe on | #glutenfree #dairyfree #veganicecream

Ever since I was little, ice cream sandwiches have been a total vice of mine. I completely blame this on my mother because it’s one of her guilty pleasures. It’s a summer thing for her, especially when we’re at our beach house in Maine. Sitting on a hot beach, eating a creamy, ice cold ice cream sandwich, is pretty much heaven to me (and to mom). What about you? Are you an ice cream fiend like us?

Lucky for us, we have a treat that’s not only sinfully delicious, but also relatively healthy too. The ice cream? Just bananas and maple syrup. The cookies? Organic peanut butter, honey, quinoa flour (+ a few others) and oats. Sound pretty nutritious huh?

Now I’m not saying you are allowed to eat an entire batch of these ice cream sandwiches, but what I am telling you is that you can have one (maybe two) at this weekend’s summer celebrations and totally enjoy ever minute of it.

Peanut Butter Oatmeal Cookies

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 14 cookies


  • 1/4 cup quinoa flour
  • 1/4 cup + 2 tablespoons almond flour
  • 1/2 cup brown rice flour
  • 1 teaspoon coconut flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/4 cup + 2 tablespoons gluten-free oats
  • 1/4 cup coconut oil, softened
  • 1/4 cup honey
  • 1/4 cup crunchy peanut butter
  • 1 large egg
  • 1 teaspoon vanilla


  1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  2. Whisk together the flours, baking powder, soda and sea salt in a small mixing bowl and set aside.
  3. Beat together the softened coconut oil and honey until fluffy and combined. Add the peanut butter, egg and vanilla and beat until incorporated. Beat in the flour mixture in batches until a soft dough forms. Stir in the oats.
  4. Scoop the cookies into 1" balls (I use an ice scream scooper), slightly flatten the back of a metal spoon. Bake the cookies for 12 - 15 minutes, until lightly browned and crispy.
  5. Cool on a wire rack completely before assembling ice cream sandwiches.


This recipe will make more cookies than you will need for ice cream sandwiches. Keep the remaining cookies in the freezer and enjoy slightly warmed or served at room temperature.

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Roasted Banana Ice Cream

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 4 - 6 ice cream sandwiches


  • 2 large bananas, sliced (extra ripe if possible)
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut oil


  1. Preheat the oven to 350 degrees F. Spray a baking dish with cooking spray.
  2. Toss sliced bananas with the maple syrup and coconut oil. Add to the baking dish and roast for 20 - 25 minutes until the bananas are softened and are slightly caramelized.
  3. Transfer the bananas to a freezer safe container and freeze.
  4. Once completely frozen add the bananas to the bowl of the food processor fit with the steel blade and process until completely smooth. The mixture will be very soft and won't be ready for the sandwiches.
  5. Transfer the banana mixture to a mason jar (or some other circular container - a juice glass may work as well). Allow the ice cream to freeze completely.
  6. Once frozen, remove the ice cream from the container and slice into 1/4 - 1/2 inch rings. Place the rings between two cookies and return to the freezer. Let chill for 20 - 30 minutes before serving.
  7. Enjoy!


This would also be delicious just eaten as is!

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About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
This entry was posted in Allergy Friendly, Cookies, Corn-Free, Dairy-Free, Desserts, Frozen Desserts, Gluten-free, Quinoa, Recipe Index, Refined Sugar-Free, Soy-Free and tagged , , , , . Bookmark the permalink.

10 Responses to Peanut Butter & Roasted Banana Ice Cream Sandwiches

  1. Oh, wow! I love peanut butter and banana together, and this looks amazing! I’m especially excited about the method for making the roasted banana ice cream – so healthy, but it sounds really delicious, especially with the depth of flavor that will come from roasting the bananas! What a wonderful and nutritious dessert for summer! Can’t wait to try it!

  2. Brilliant! I love this recipe! I’m such a sucker for ice cream sandwiches, however since going dairy free I have not been able to indulge. I love this idea. This would be a great dessert for dairy free kiddos as well. Glad I found your blog…
    Jordan | Berlin By the Bay recently posted..Mama Meals: Quinoa Stuffed Acorn SquashMy Profile

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  7. Brandy Hadden says:

    I can’t wait to make these for my Waldorf Preschool Class we have two gluten free kids!

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