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butterbeer sandwich cookie on a baking sheet with cashews scattered around

Butterbeer Ice Cream Cookie Sandwiches

Potter inspired vegan butterbeer ice cream sandwich cookies with chewy cashew butter cookies, creamy banana nice cream, and a date-sweetened caramel sauce.
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Prep Time 1 hour
Cook Time 10 minutes
Chill Time 12 hours
Servings: 8 sandwiches
Course: Dessert
Cuisine: American, British
Calories: 405
Ingredients Equipment Method

Ingredients
  

Butterbeer Cookie Dough
  • ¾ cup cashew butter
  • ⅔ cup coconut sugar *sub brown sugar
  • ¼ cup oat flour
  • ½ tbsp tapioca starch *sub corn starch
  • 2 tbsp water
  • 1 tbsp flax seeds, ground
  • 1 tsp rum extract *sub vanilla extract
  • ½ tsp baking soda
  • ½ tsp salt
Butterbeer Nice Cream
  • ½ cup cashew butter
  • 3 bananas, frozen
  • ¼ cup date caramel
Date Caramel
  • 1 cup water
  • 18 oz medjool dates, pitted

Equipment

  • 1 cookie sheet
  • 1 Parchment paper
  • 1 high speed food processor *for homemade cashew butter
  • 1 blender *for date caramel
  • 1 muffin tin
  • 1 ziplock bag or piping bag
  • 1 cookie scoop #40 (2 tbsp)

Method
 

Cashew Butter
  1. *skip if using storebought cashew butter. Dry roast 16oz (1lb) of cashews at 350℉ for 8 minutes or until fragrant. Add the warm cashews to a clean, dry food processor and blend on high until a smooth butter forms. You may need to pause to scrape down the sides.
  2. Remove ¾ cup of the cashew butter for the cookies and transfer it to a medium bowl. You can leave the remaining ½ cup cashew butter in the blender (we’ll blend it more to make the nice cream).
Butterbeer Cookie Dough
  1. Make the flax egg - stir 1 tbsp ground flax seeds with 2 tbsp water and let sit for 5-10 minutes to thicken up.
  2. In a medium bowl, beat the cashew butter and coconut sugar together.
  3. Beat in the vanilla and flax egg.
  4. In a small bowl, whisk the oat flour, baking soda, and salt.
  5. Stir the dry ingredients into the wet mixture.
  6. Gather the dough together in one ball at the bottom of the mixing bowl. Cover with saran wrap and chill for 12-24 hours.
  7. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  8. Bring the dough out to room temperature so it's easier to scoop. Using a #40 cookie scoop (2 tbsp), scoop and drop the dough in balls on the baking sheet. Space the cookies about 3" apart.
  9. Bake for 10 minutes until the edges turn light golden brown. Remove from oven and let cool to room temperature. The cookies will be very soft at first but will firm up as they cool.
Date Caramel Sauce
  1. In a blender, combine the dates and water - if the dates are hard, be sure to soak in warm water for about 10 minutes before blending.
  2. Blend the dates and water until a smooth, creamy caramel sauce forms.
  3. Store the caramel in a sealed glass container in the fridge until ready to use (or up to 6 days).
Butterbeer Nice Cream
  1. Add 1/2 cup of cashew butter to your food processor.
  2. Add the frozen bananas and ¼ cup of date caramel.
  3. Blend until smooth.
  4. Transfer the nice cream into a muffin tin (I recommend using a silicone muffin mold for easier removal).
  5. Freeze the nice cream in the muffin molds for at least 3 hours before assembling the sandwich cookies.
Assembly
  1. Add the date caramel to a piping bag (or use a ziplock bag and cut a small hole in one of the bottom corners).
  2. Remove the nice cream from the molds (use a knife to loosen around the edges if using traditional muffin pans).
  3. Working quickly, slice each molded nice cream muffin into 1" thick discs. You should get 2-3 discs per muffin mold.
  4. Place the nice cream disk onto the flat side of a cookie, then pipe a layer of date caramel overtop. Finish the sandwich with another cookie.