Make the chocolate ice cream by blending the frozen bananas, 1 tbsp cacao powder, 1 tbsp peanut butter powder (optional), and a splash of plant milk.
For the cookie dough, blend the chickpeas, dates, ¼ cup peanut butter powder, 2 tbsp cacao powder, 1 tsp baking powder, and a pinch of salt.
Scoop the cookie dough into 4 large cookies and bake at 350°F for 15-20 minutes.
Once cooled, sandwich the chocolate ice cream between the cookies.
