These vegan chocolate raspberry ice cream sandwiches are the perfect beat-the-heat dessert! You’ll need just a handful of ingredients to make them, like dates, almonds, oats, bananas, and raspberries.
A couple of days ago, my parents celebrated their 31st wedding anniversary. To mark the occasion, I made these vegan chocolate raspberry ice cream sandwiches… because what better way to celebrate love than with chocolate and berries?
They’re made entirely with whole food ingredients, and are so easy to whip up. And as an added bonus, they’re no-bake, so they’re perfect for these hot summer days. I based the recipe off of my No-Bake Blueberry Pecan Ice Cream Sandwiches recipe, which is about a year old now. I have to say, though, that I prefer this chocolate variation. Shocking, I know. 😉
ingredients you’ll need
- Medjool dates
- Rolled oats
- Almonds
- Cocoa
- Sea salt
- Coconut oil
- Almond milk
- Frozen bananas
- Frozen raspberries
how to make these ice cream sandwiches
- Make the no-bake vegan chocolate almond cookies by combining dates, almonds, oats, cocoa, and sea salt in a food processor. Start processing and, if the dough isn’t pulling together, add a tablespoon of coconut oil and a couple tablespoons of almond milk to help it along.
- Roll the dough into 12 balls and place on a parchment paper-lined cutting board. Flatten them into circles.
- Rinse out the food processor and make the banana raspberry soft serve by combining frozen bananas, raspberries, and non-dairy milk in the food processor.
- Working quickly so that the soft serve doesn’t melt, spoon the soft serve onto 6 cookies and top with the remaining six cookies. Enjoy as soon as possible, since the soft serve does melt quickly. Or, if you want to make this recipe a few hours ahead of time, store the cookies and soft serve separately in the freezer and assemble the sandwiches right before serving.
Here is a short instructional video I made if you would like a visual version:
Nutritional Benefits of these Ice Cream Sandwiches
I quite enjoy these healthy ice cream sandwiches for a number of reasons. First of all, they are made with all whole food ingredients. Dates and bananas provide sweetness, plus fibre and potassium. Almonds are rich in monounsaturated fat, vitamin E, and calcium. Oats are high in fibre, particularly beta glucan, which has been found to benefit heart health. And raspberries, beyond the beautiful pink hue they add to the soft serve ice cream, are rich in antioxidants. While you should never feel guilty about eating any kind of dessert, I think we can all agree that this one in particular is a dessert you can feel good about enjoying!
can I use other nuts?
Absolutely! If you don’t have any almonds on hand, feel free to use walnuts, pecans, or cashews. You can even try using sunflower seeds if you are allergic to nuts. (I haven’t tried this, but I think it would work!)
I don’t like bananas!
Who are you? Just kidding. If you don’t like bananas, feel free to use your favourite vegan ice cream in place of the banana soft serve. Coconut Bliss Cherry Amaretto is my favourite.
finally, if you love this recipe, you might also enjoy:
- Blueberry Pecan Ice Cream Sandwiches
- Chocolate Almond Butter Soft Serve
- Chocolate Raspberry Ice Cream
I hope that you love these vegan chocolate raspberry ice cream sandwiches! If you make them, let me know how you enjoyed them by leaving a comment and rating below. I love hearing from you! And if you share a photo to Instagram, be sure to tag @upbeet.kitchen and #upbeetkitchen so that I can feature it in stories!
Enjoy!
Vegan Chocolate Raspberry Ice Cream Sandwiches (No-Bake) + Video
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
These vegan chocolate raspberry ice cream sandwiches are the perfect beat-the-heat dessert! You’ll need just a handful of ingredients to make them, like dates, almonds, oats, bananas, and raspberries.
Ingredients
No-Bake Date Almond Chocolate Cookies
- 12 soft Medjool dates, pitted
- 3/4 cup almonds (I recommend roasting first)
- 3/4 cup rolled oats
- 1/4 cup cocoa powder
- 1/4 tsp fine sea salt
- 1 tbsp coconut oil, if needed
- 2 tbsp almond milk, if needed
Raspberry Banana Soft Serve Ice Cream
- 3 large frozen bananas, broken into chunks
- 1/2 cup frozen raspberries
- 1–2 tbsp almond milk, as needed
Instructions
- Place the dates, almonds, oats, cocoa, and salt in a food processor fitted with the ‘S’ blade. Turn on the motor and process until everything is finely ground and the mixture begins to pull together into a ball. If the mixture doesn’t come together, add 1 tbsp of coconut oil and 2 tbsp of almond milk to help it along. (Whether or not you’ll need to add the coconut oil and almond milk depends on how soft and gooey your dates are.)
- Roll the mixture into 12 balls and place on a board or plate lined with parchment paper. Flatten the balls into circles.
- Rinse out the food processor and make the raspberry banana soft serve. Add the bananas, raspberries, and 1 tbsp of almond milk to a food processor and process until smooth. Pause to scrape down sides with a spatula as needed, and add 1 tbsp more almond milk if needed.
- Working quickly to prevent the soft serve from melting, divide the soft serve between 6 cookies and top with the remaining 6 cookies. Either enjoy immediately or store in the freezer in an airtight container until ready to eat. Alternatively, store the cookies and soft serve in separate containers for up to 4 hours and assemble the ice cream sandwiches right before serving. Any longer, and the soft serve will harden too much to scoop, and you’ll have to re-whip it in the food processor.
Notes
To roast almonds: Spread almonds on a baking sheet and roast at 325 degrees F for 10-12 minutes.
- Category: Dessert
Keywords: vegan ice cream sandwiches, vegan chocolate raspberry ice cream sandwiches, no-bake vegan dessert
Jennifer
As soon as I saw your photos I had to try to make them. The cookies were easy to make and super delicious. Perfect summer dessert. The soft serve filling was out of this world. Thanks for this one!!
★★★★★