Vegan Chunky Monkey Ice Cream Sandwich

by Evolved Chocolate

Vegan Chunky Monkey Ice Cream Sandwich

You can't get this from your neighborhood ice cream truck: ice cream marbled with cashew butter, chocolate, and bananas that’s surrounded by graham crackers. It’s rich, creamy, and downright addicting!
Prep Time30 mins
Cook Time10 mins
Freeze Time8 hrs
Total Time8 hrs 40 mins
Course: Dessert
Keyword: dairy-free, gluten free, Paleo, peanut-free, vegan
Servings: 6 sandwiches


  • Blender
  • One 3"x 5" baking pan lined with parchment paper


Chunky Monkey Ice Cream Ingredients

  • 2 ripe bananas
  • cup cocoa powder
  • 1 can coconut milk solids plus the liquid we used the Thai Kitchen brand
  • teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons maple syrup
  • Evolved Signature Dark Chocolate Bars chopped into ¼" pieces
  • 4 tablespoons unsweetened cashew butter microwaved for 30 seconds

Graham Cracker Ingredients

  • ½ cup cashew butter
  • ½ cup coconut sugar
  • 1 flax egg in a small bowl, place 1 tablespoon of flax meal and mix with 3 tablespoons water. Let soak for 5 minutes.
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ cup cassava flour


For the Chunky Monkey Ice Cream

  • Place all the ingredients, except the cashew butter and chocolate pieces, into a blender and blend until smooth and creamy.
  • Pour ½ of the chocolate ice cream mixture into the baking pan.
  • Next, sprinkle ¼ cup of the chocolate pieces over the ice cream.
  • Then pour 2 tablespoons of (microwaved) cashew butter over the chocolate and ice cream layer.
  • Pour the rest of the ice cream mixture over the cashew butter, add the remaining chocolate pieces, and cashew butter.
  • Cover with plastic wrap and freeze for 6-8 hours or overnight.
  • Take out of the freezer, let it sit on the countertop to defrost 5-10 minutes before slicing. Add a couple of graham crackers to make an ice cream sandwich. Enjoy!

Graham Cracker Instructions

  • Preheat the oven to 350°F.
  • Beat together the cashew butter and coconut sugar with an electric hand mixer.
  • Once fluffy and light in color, stop mixing, scrape down the sides and add the flax egg.
  • Beat again until the flax egg is combined, then add the rest of the dry ingredients.
  • Once a thick dough ball is formed, scoop onto a large piece of parchment paper and press into a rectangle shape.
  • Place another large piece of parchment paper over that, and with a rolling pin, roll into a thin rectangular sheet (about 10”x 7”), about ¼" thick.
  • Cut into a grid pattern, 3 lines across horizontally and 5 lines vertically, making 15 squares. With a fork, poke holes into the tops of each one.
  • Transfer graham crackers to a large cookie sheet.
  • Bake for 8-10 minutes, then let cool completely. Use 2 crackers to make an ice cream sandwich and enjoy!
Nutrition Facts
Serving Size 1 sandwich
Servings Per Container 6

Amount Per Serving
Calories 415 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 132mg 6%
Total Carbohydrate 46g 15%
Dietary Fiber 7g 28%
Sugars 27g
Protein 8g 16%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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