We all have those days when a sweet, creamy indulgence is simply in order. Perhaps for cooling off on an active hot summer afternoon, at a celebration with friends and family, savoring on the porch after a light supper, or even winding down with a little reward after a hard week. I found myself having one of those days, and decided to whip up something nostalgic, a little decadent and somewhat childish all at once: dairy-free PB&J ice cream sandwiches.

I thought it only fitting to post the recipe for this extra-special treat on National Peanut Butter Cookie Day! But have no fear my food allergic friends, these PB&J ice cream sandwiches have an SB&J option below, too. Also, they just happen to be vegan, gluten-fee, and soy-free – this wasn’t planned, but it just worked out that way!

Nonetheless, every last morsel of these PB&J ice cream sandwiches is pure, sweet, over-the-top goodness. I started with some oat and peanut butter-based cookies, going for that perfect thickness and wafer-crispy consistency that isn’t hard when frozen. Then, I layered on some So Delicious Dairy Free Simply Strawberry Ice Cream … but I also recommend Oregon Mixed Berry as an amazing PB&J ice cream alternative. Both varieties are creamy berry bliss! Finally, I drizzled the whole thing with a quick, sweet, magical peanut butter shell (from Go Dairy Free: The Guide and Cookbook) which sets up like a cocoa-free chocolaty coating in minutes. Boom! Addictive, guilty, delicious.

And don’t let the slight cookie crumbles below mislead. When frozen solid and enjoyed with teeth (not quite soft and with a cookie cutter like in this picture!) we found them easy to eat. Though I can’t promise that the ice cream and coating won’t get wonderfully melty on a hot day!

This post is sponsored by So Delicious Dairy Free, but the desire to make and devour these PB&J ice cream sandwiches was all mine. Every last bight was indulged in our home.

Special Diet Notes: PB&J Ice Cream Sandwiches

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, tree nut-free, soy-free, vegan / plant-based and vegetarian.

For peanut-free PB& J ice cream sandwiches, use SunButter in both the cookies and the coating. Note that it may turn the cookies a slight greenish tinge due to a reaction of the sunflower seeds with the baking soda. This is normal, edible, and does not affect taste. Plus, you can cover up the evidence with the magical SunButter coating!

Unrefined Sugar Option: Please note that I haven’t tested it yet, but because these PB&J ice cream sandwiches are plenty sweet, you shouldn’t have a problem finely grinding coconut sugar and using it as a substitute for the brown sugar in the cookies. When finely ground and then blended into the magical peanut butter shell, it should also work as a sub for the powdered sugar, but will change the flavor and consistency a fair bit. If you are a coconut sugar fan, then it should be fine!

