Peanut Butter Ice Cream Sandwiches

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It's National Ice Cream Sandwich Day, and we're celebrating with these delicious, dairy-free, Peanut Butter Ice Cream Sandwiches! 


Servings: 10 

Prep Time: 15 minutes active prep; 5-8 hours inactive prep

Freeze Time: 6 hours 



  • 2 cups cashews, soaked in water for 5-8 hours
  • 14 ounce can full-fat coconut milk 
  • ½ cup Califia Farms Original Oatmilk 
  • ½ cup maple syrup
  • ½ cup peanut butter
  • 1 teaspoon vanilla extract  
  • Pinch of salt 
  • Cookies of choice 



  1. Soak cashews in water for 5-8 hours or overnight, until cashews have softened. 
  2. Drain cashews and add to a blender or food processor. Add canned coconut milk, Califia Farms Original Oatmilk, maple syrup, peanut butter, vanilla extract, and a pinch of salt. Blend for 3-4 minutes, until thick and smooth.
  3. Pour mixture into a freezer-safe container and freeze for 6 hours. 
  4. Grab two cookies and scoop ice cream onto one cookie. Place the other cookie on top to create an ice cream cookie sandwich. Enjoy!