Purely Elizabeth | Ice Cream Cookie SandwichPurely Elizabeth.

Ice Cream Cookie Sandwich

October 2019

Eat, Recipes

These ice cream cookie sandwiches are easy to make and perfect to store in your freezer whenever you need a sweet treat. We used Frankie & Jo’s plant-based ice cream and made granola cookies using our Original Ancient Grain and Coconut Cashew Grain-Free Granolas!

Purely Elizabeth Ice Cream Cookie Sandwich

vegan, gluten-free


granola cookies:

2 cups Purely Elizabeth Original Ancient Grain Granola (can use any Purely Elizabeth granola!)

1 cup natural peanut butter

1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)

1/2 teaspoon coconut oil

ice cream:

Frankie & Jo’s Ice Cream or ice cream of choice


Preheat oven to 350 degrees fahrenheit and line a baking sheet with parchment paper. Prep flaxseed egg by and let sit in refrigerator for 10 minutes. Add 1 cup of granola into a food processor and pulse until finely ground; transfer to a medium bowl. Add the peanut butter and flaxseed egg to the bowl. Stir the mixture until smooth. Add the remaining granola and stir until combined. Scoop 2 tablespoon-sized balls of dough and arrange them on the prepared baking sheet. Flatten the balls with the tines of a fork. Bake about 12-15 minutes or until the cookies are lightly browned around the edges. Let the cookies cool completely on cookie sheet.

Once cookies have cooled fully, prep cookie sandwich and store in freezer.