• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipes
    • Breakfast
    • Cakes, tarts & Bread
    • Muffins & cookies
    • Bars & ice-cream
    • No Bake
    • Quick Cravings
    • Lunch & Dinner
  • Work with me
  • About Me
  • Contact
  • Español

Healthy Berry

Food Blog

July 14, 2018 By Gaspar Carreira Leave a Comment

Icecream cookie sandwiches with tahini cookies

Jump to Recipe Print Recipe

Crunchy on the outside and soft center, these gluten-free cookies with only 7 ingredients are pure bliss, and they are filled with peanut butter and banana ice cream, super simple to make and with only 4 ingredients. Yes, it is a super simple recipe but it doesn’t mean it is one of the richest recipes I made. The combination of soft and creamy ice cream with these tahini cookies is really addictive. It is the perfect recipe for a summer day (although who says you can´t eat ice cream in winter) perfect for snack time, both for children and adults.

If you don’t like the taste of tahini you can replace it with any other nut butter, but I really recommend that you try to make them with tahini, it’s worth it!

Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!

 

Print

Tahini cookies filled with pb nicecream

Crunchy cookies filled with peanut butter ice cream, gluten-free

Course Dessert
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Sandwiches
Author Gaspar Carreira

Ingredients

Cookies

  • 2 eggs or 3 egg replacement*
  • 1/2 cup liquid oil (coconut or sunflower oil works great) 45ml
  • 3/4 cup coconut or muscovado sugar 165g
  • 1/2 cup tahini (sesame paste) 110g
  • 1 2/3 cup chickpea flour 300g
  • 1 tsp baking powder
  • 1 tsp baking soda
  • pinch sea salt

Ice Cream

  • 3 ripe bananas
  • 1/3 cup yogurt of your choice 70g
  • 1/3 cup peanut butter 70g
  • 1/3 cup maple syrup or honey 80g

Instructions

Cookies

  1. Preheat the oven to 200°C

  2. In a large bowl beat the eggs with the oil and sugar until everything is well integrated, add the tahini and beat again. Put the dry ingredients and mix until you have a homogenous and moldable dough. Form 8 discs of 0.5cm thick on a baking sheet with butter/parchment paper and bake for 15-17 minutes or until golden brown and crispy. Let cool

Ice Cream

  1. Cut the bananas into thin slices and freeze for 4 hours. Process together with the other ingredients until there are no banana pieces left. Freeze for one hour.

  2. Assemble the ice cream sandwiches. If you want you can bathe them in darkchocolate. Keep in the freezer

Recipe Notes

*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.

Share2
Pin23
Tweet
25 Shares

Filed Under: Bars & ice-cream Tagged With: bake, banana, chocolate, cookies, dessert, gluten free, icecream, peanut butter, sweet, tahini

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome

Hi! My name is Gaspar, and I welcome you to GaspicHealthyBerry, thanks for coming! Here I share all my healthy and decadent recipes, filled with chocolate, peanut butter, and love.

Search

Filter By Month

Stay Updated

Footer

My Favorites

stay connected

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
This error message is only visible to WordPress admins

Error: No feed found.

Please go to the Instagram Feed settings page to create a feed.

Copyright © 2017 By Gaspic Healthy Berry · Website By Tanmai