When I made the smoothie bowls for the first time my initial thought was – let’s freeze the smoothie bowl and see if it makes an ice cream of sorts. And then I was all “let’s take it a step further and make ice cream cookie sandwiches”. Low and behold! The smoothie bowl does actually freeze to be somewhere between ice cream + sherbet {depending on if you use water or some kind of milk in it}. For cheap! Never mind using this for Valentine’s Day — Summers are going to be amazing with this addition into the rotation!
I’m especially in love with this approach because the smoothie bowl on its own really makes a lot. I ended up being able to make about 8-9 of these yesterday and having enough for two small-ish smoothie bowls this morning! What cookies you use totally depends on your mood and how sassy you’re feeling. I really like the Maple Vanilla Cookies with these mainly because vanilla + strawberries is a winning combination! Especially for Valentine’s Day!
That’s right – these are easy, gorgeous, delightful and Valentine’s Day approved. You can easily make both of the components tonight/tomorrow and either put these together before bed tomorrow night and store in the freezer or quickly make before dinner on Valentine’s Day and store in the freezer until dessert! And yes, when your sweetheart takes a peek at this dessert you made them you can totally be all cute about how badass you are – because breaking news: you made the best Valentine’s Day dessert ever.
Here are a few notes/tidbits of information about these Ice Cream Cookie Sandwiches!
- As mentioned above depending on if you use water or some kind of milk with your smoothie bowl will change the texture a bit when it’s frozen! With water {which is how we rolled} it’ll taste a bit more sherbet like! Which I honestly love!
- Depending on your level of sassy you can easily jazz these up even more by packing the sides with either mini chocolate chips {I used enjoy life chocolate chips in the photos} on the sides or shredded coconut or something similar. If you do this just be careful that your ice cream isn’t too melty. If the cookies start sliding around, just pop the cookie sandwich back in the freezer for 15 or so minutes to firm up a bit then add the extra sassy bits!
- I made these mini mainly because the Maple Vanilla Cookies are pretty tiny, but I like that size for cookies. It helped to make sure that everything held in place and it was also more visually appealing!
- If you don’t want to make a sandwich of sorts with these you don’t have to! You can easily just freeze your smoothie bowl, let it thaw for a few minutes, scoop it out and serve like normal ice cream with perhaps a few cookies on the side? Or maybe some fresh fruit or melted chocolate? This is all wicked customizable and versatile I promise!
- When scooping your ice cream make sure your spoon is heated for a clean and easy scoop! I just kept the hot water running on the tap next to me and rinsed the scoop under hot water after every scoop! Made it super easy and quick to assemble these!
Ice Cream Cookie Sandwich | Dairy Free
Print Recipe
Pin RecipeIngredients
- 1 Smoothie Bowl, frozen – use a slightly wider dish and spread the mixture flat so it freezes quickly and evenly!
–to make the smoothie bowl more “ice cream” like when freezing I’d suggest using a milk of some kind! I you use water like we did it has a bit more of a sherbet vibe {which is equally as yummy!} - 1 batch of Maple Vanilla Cookies {or your favorite cookie}
Instructions
- When your smoothie bowl is frozen and your cookies are cooled, scoop a bit of the ice cream onto one cookie and smoosh another on top! I used my favorite {and only} cookie scoop {#70} to scoop the ice cream to make it easier!
- Optional: You can then pack on the edges mini chocolate chips {I used enjoy life chocolate chips} or shredded coconut.
- Cover and freeze for 1-2 hours or until the ice cream is firm again and enjoy when ready!
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