Vegan Chocolate Black Bean Cookie Ice Cream Sandwiches (GF)

Vegan Chocolate Black Bean Cookie Ice Cream Sandwiches (GF)

These Vegan Chocolate Black Bean Cookie Ice Cream Sandwiches taste super decadent but are surprisingly healthy.
Course Dessert
Cuisine American
Keyword black bean cookies, gluten-free cookie ice cream sandwich, vegan cookie ice cream sandwich
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 5 sandwiches
Calories 560kcal
Author Rhian Williams


For the cookies:

  • 400 g (14oz) tin of black beans, drained and rinsed (or sub adzuki beans)
  • 10 pitted dates soaked overnight in cold water or 10 minutes in boiling water, drained
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder (ensure gluten-free if necessary)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 40 g (1.5oz) dark chocolate chips or chunks* (ensure dairy-free if necessary)

To assemble the sandwiches:

  • 5 scoops ice cream of choice** - I used vegan raspberry ripple ice cream (ensure vegan/dairy-free if necessary)


For the cookies:

  • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
  • Add the beans, dates, cocoa powder, baking powder, vanilla and salt to a blender or food processor and whizz until completely smooth (you may need to mix it around a few times)
  • Stir in the chocolate chips 
  • Using your hands, shape the mixture into 10 equal-sized balls. Lay them out on a baking sheet lined with baking paper and use your hands to press them down into cookie shapes
  • Bake in oven for around 15 minutes, until cooked through
  • Transfer to a wire rack and leave to cool completely before assembling 

To assemble the sandwiches:

  • Place a cookie upside down. Add a scoop of ice cream onto it, then sandwich with another cookie. Press down to flatten the ice cream. This will work best if your ice cream is a little soft, but not melting. Repeat for all the other cookies. 
  • You can either enjoy these immediately or place in a flat, freezer-friendly container (wrap them individually with clingfilm if you like) and store in the freezer until you want to eat them. Take out of the freezer and leave to thaw slightly for 10-15 minutes before eating.


*Omit for a refined sugar free version, or use refined sugar free dark chocolate.
**If you want to keep the recipe nut-free, you could use a soy, coconut or rice-based ice cream. If you're looking for flavours other than vanilla, may I recommend this chocolate ice cream or this peanut butter ice cream?


Calories: 560kcal