recipe by Keepin’ It Kind



caramel sauce:

1 13 oz. can coconut milk (full-fat, not light)

1 c. coconut sugar (or brown sugar)

12 tsp. salt


12 c. vegan butter, room temperature or 12 c. coconut oil, softened

34 c. coconut sugar

4 tbsp. aquafaba

1 tsp. vanilla extract

12 tsp. baking soda

14 tsp. baking powder

14 tsp. salt

112 c. gluten-free flour blend (I use Bob's Red Mill 1-to-1 Gluten Free Baking Blend)

23 c. chopped pecans

12 c. chocolate chips (or 14 c. chocolate chips if you're only adding them to half of the dough)


So Delicious Bananas Foster Cashewmilk Frozen Dessert

34 c. chopped pecans

Chocolate Magic Shell (optional)


  1. To make the caramel sauce, combine the coconut milk and coconut sugar in a small sauce-pan and heat over medium-high heat. Stir frequently with a rubber spatula or whisk, making sure to scrape the sides of the pot. Once it begins to boil, turn the heat down to a simmer and let it simmer for 15 to 20 minutes, stirring frequently, taking care to scrape the sides of the pot. Once the sauce coats the back of a spoon with a consistency similar to maple syrup, remove the pot from heat. Transfer to a jar and let cool for about 30 minutes before transferring to the refrigerator. Let it chill for at least 3 hours. It will thicken as it cools.
  2. In a large bowl, use a hand mixer to cream together the butter (or coconut oil) with the coconut sugar, about 3 to 4 minutes. Once completely combined and creamy, add the aquafaba, vanilla extract, baking soda, baking powder, and salt. Use the hand mixer to blend until fully combined. Add the flour and mix just until combined. Fold in the pecans and chocolate chips. Cover the bowl and refrigerate for at least 30 minutes.
  3. Preheat the oven to 350. Line two baking sheets with parchment paper. Scoop 1.5 tablespoon scoops of the dough onto the prepared baking sheets until all of the dough is used. Use your fingers or the back of a measuring cup to gently press the cookies down a little (they'll spread a little bit, but not much). If you want the cookies in any particular shape (like square, for example), use a cookie cutter to help shape the dough into your desired shape.
  4. Bake for 10 to 12 minutes or until the cookies are slightly firm (but not crispy). Remove from the oven and let the cookies cool on the baking sheets for about 10 minutes before transferring to a rack to cool
  5. Once the cookies have cooled completely, set up your sandwich making station. Get your caramel sauce from the fridge and give it a stir. Place the pecans in a shallow bowl or plate. Get your frozen dessert out of the freezer.
  6. Turn one cookie over so the bottom side is facing up. Scoop a roughly 1⁄4 cup size scoop of ice cream onto the cookie. Spoon 2-3 teaspoons of caramel sauce over the ice cream and top with another cookie. Gently press the cookie down until the ice cream spreads to the edges of the cookies. Transfer to a baking sheet and repeat until all sandwiches are made. Place the baking sheet in the freezer as soon as you're done.
  7. Let the sandwiches freeze for 1 hour. Prepare the Magic Shell and remove the sandwiches from the freezer. Dip a sandwich halfway (or more) into the chocolate sauce and return to the baking sheet. Once you've done this once with all sandwiches, repeat the process, re-dipping the sandwich so it gets a thicker coat. Return the baking sheet to the freezer and let them freeze for another hour.
  8. If you're not serving the sandwiches immediately, wrap each one individually in foil and freeze until ready to serve. They will keep for about a week. Enjoy!
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