SunButter Cookie Ice Cream Sandwiches Recipe & Tips

I want to thank SunButter® for sponsoring this SunButter Cookie Ice Cream Sandwiches post. As always, all opinions are my own.

These SunButter Cookie Ice Cream Sandwiches are a perfect summer treat: two soft, slightly chewy SunButter cookies hugging creamy vanilla ice cream. The cookies stay tender even straight from the freezer, so you can enjoy them without worrying about cracking a tooth.

What is SunButter?

SunButter is a creamy spread made from roasted sunflower seeds. It’s a great alternative for people with nut allergies or anyone looking for a tasty substitute to traditional nut butters. A serving provides protein and a variety of vitamins and minerals, with no trans fat and less saturated fat than many almond and nut-based spreads.

If you enjoy SunButter, you might also like other recipes featuring it, such as SunButter Milk Chocolate Cream Puffs, SunButter Salted Caramel Cheesecake, and SunButter Banana Layer Cake.

How to make the SunButter cookies

1) Combine SunButter and oil: In a small bowl, whisk the SunButter with the vegetable oil until smooth and set aside.

2) Beat eggs, sugar, and vanilla: In a stand mixer fitted with a whip or paddle attachment, beat the eggs, dark brown sugar, and vanilla on high until the mixture is fluffy and has nearly tripled in volume, about 3–4 minutes.

3) Incorporate SunButter mixture: Slowly drizzle the SunButter and oil mixture into the mixer and blend until combined.

4) Mix dry ingredients: In a separate bowl whisk together the all-purpose flour, baking powder, salt, and cocoa powders (if using). Whisk until evenly combined.

5) Combine wet and dry: Add the dry ingredients to the mixer and beat on medium-low just until the batter is smooth and combined. The texture should resemble thick brownie batter.

6) Scoop onto baking sheets: Use a small cookie scoop to portion the batter onto parchment-lined baking sheets. Aim for even-sized rounds so your sandwiches match.

7) Bake and cool: Sprinkle each cookie lightly with flaky salt, then bake one sheet at a time. Bake until set (about 9 minutes), then let the cookies cool completely on a wire rack.

Assembling the ice cream sandwiches

There are two easy ways to assemble the sandwiches. The straightforward method is to scoop ice cream onto one cookie and press a second cookie on top. For a cleaner, professional-looking edge, buy individual pint-sized ice cream containers: slice each pint into even rounds, peel away the container, then place each frozen ice cream slice between two cookies. This gives neat, uniform sandwiches that hold their shape.

What kind of ice cream?

Vanilla is classic and delicious here, but use any flavor you like—chocolate, cookies and cream, cookie dough, brownie batter, or salted caramel all work wonderfully. Pick a flavor that pairs well with the nutty, roasted taste of SunButter.

Get the Recipe: SunButter Cookie Ice Cream Sandwiches

5 stars (1 review)

Vanilla ice cream sandwiched between two soft, chewy SunButter cookies for an irresistible frozen treat.

Prep Time: 15 mins

Cook Time: 9 mins

Total Time: 24 mins

Servings: 6 ice cream sandwiches

Ingredients

• 3.5 oz (100 g) natural SunButter
• 6 tbsp (82 g) vegetable oil
• 9 tbsp (125 g) dark brown sugar
• 1 large egg
• 1 tsp vanilla
• 10 tbsp (75 g) all-purpose flour, measured correctly
• 1/2 tsp baking powder
• 1/4 tsp kosher salt
• Flaky salt, for garnish
• 6 scoops of vanilla ice cream

Equipment

• Stand mixer

Instructions

1. Preheat the oven to 350°F and line two baking sheets with parchment. In a small bowl, whisk together SunButter and vegetable oil until smooth; set aside.
2. In a stand mixer fitted with a whip or paddle, beat the eggs, dark brown sugar, and vanilla on high until fluffy and nearly tripled in volume, about 3–4 minutes. Slowly drizzle in the SunButter and oil mixture and mix until combined.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the mixer and beat on medium-low just until combined and smooth; the batter should resemble thick brownie batter.
4. Using a small cookie scoop, portion the batter onto the prepared baking sheets (about 6 per sheet).
5. Sprinkle the cookies lightly with flaky salt and bake for about 9 minutes. Transfer to a wire rack and let cool completely.
6. Place one scoop or a frozen pint-slice of ice cream onto half of the cooled cookies, top with the remaining cookies to form sandwiches, wrap individually, and return to the freezer until fully set.

Cuisine: American

Course: Baking