Chocolate Peanut Butter Ice Cream Sandwich

Seems that summer is back and I’m sure you were seriously needing these ice-cream sandwiches in your life! Not only that the cookie plus ice-cream combo is simply the best thing in the world, but add to this a generous swirl of peanut butter and let me tell you that are instantly sent in heaven. Seriously, ice-cream sandwiches might be one of my favorite treat as it combines two delicious things, the softness of ice-cream and the crunchiness of chocolate chips cookies. And it was exactly what I was carving today, in this sunny Friday afternoon.   Since I have turned my office job part time, I have all my Fridays “free” so that I can dedicate this full day ton my business, and I have never been happier than today. A full day to work on my recipes, do my shootings, write my blog posts, and finally take care of myself. Because first, cooking is kind of a therapy for me that make me feel relax and happy while focused, and because being my own boss for a day allow me to plan my day how I want to! So basically, I work non-stop on the morning, take a […]

La recette en français disponible en bas de page

Chocolate Peanut Butter Ice Cream Sandwich

La recette en français disponible en bas de page

Seems that summer is back and I’m sure you were seriously needing these ice-cream sandwiches in your life! Not only that the cookie plus ice-cream combo is simply the best thing in the world, but add to this a generous swirl of peanut butter and let me tell you that are instantly sent in heaven.

Seriously, ice-cream sandwiches might be one of my favorite treat as it combines two delicious things, the softness of ice-cream and the crunchiness of chocolate chips cookies. And it was exactly what I was carving today, in this sunny Friday afternoon.

 

Since I have turned my office job part time, I have all my Fridays “free” so that I can dedicate this full day ton my business, and I have never been happier than today.

A full day to work on my recipes, do my shootings, write my blog posts, and finally take care of myself. Because first, cooking is kind of a therapy for me that make me feel relax and happy while focused, and because being my own boss for a day allow me to plan my day how I want to!

So basically, I work non-stop on the morning, take a long break at midday, enjoy a run outdoor and some yoga, then work again during the afternoon to end my day with a gym workout. And I LOVE it so much, these breaks help me to breath, release my energy and empty my mind before coming back to my kitchen totally focused and with fresh ideas. I am far more efficient that way! So that allow me lot of time to work on personal recipes, like these ice-cream sandwiches.

 

Even if delicious, treats like ice-cream sandwich can often be very sweat and fatty, so have to stay occasional treats, particularly if industrial.

For that reason, I worked on making this recipe as light and healthy as possible, so that you can enjoy it without culpability. This results in a gluten free, refined sugar free, fat reduced recipe, but still so good and satisfying! Mainly thanks to this peanut butter sauce swirls… so good that I could eat the whole jar with a spoon.

Mixing peanut butter with coconut cream and a touch of maple syrup lead to a perfectly smooth sauce, just like caramel sauce, that you can also use as a spread on toasts, pancakes or smoothie bowl. I was used to preparing some every weekend to add in all my preparations. You can also add some nuts, like toasted pecans, and blend, or cocoa powder to make a delicious chocolate spread! But for this time, it’s a simple peanut butter caramel to swirl in this intense chocolate ice-cream to fill your delish cookies!

 

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Peanut Butter Chocolate Ice Cream Sandwiches

  • Author: Alice Pagès
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: dessert, treat

Description

Peanut butter and chocolate, the world best flavors combo combined in a delicious and refreshing treat. Vegan, gluten and refined sugar free.


Ingredients

Scale

Cookies

  •  1/4 cup oat flour
  • 1/4 cup coconut flour
  • 1/4 cup almond flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch of salt
  • 1/4 cup maple syrup
  • 1/4 cup peanut butter
  • 1/4 cup melted coconut oil
  • 1/2 tsp vanilla extract
  • A handful chocolate chips

Ice-cream

  • 1/4 cup cashew soaked overnight
  • 1 can coconut milk refrigerated overnight
  • 2  frozen bananas
  • 4 tbsp cocoa powder
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract

Peanut Butter Sauce

  • 1 tbsp peanut butter (I used GoNut peanut butter)
  • 1 tbsp full fat coconut cream
  • 1 tbsp maple syrup

Instructions

Cookies

  1. Preheat your oven to 350F  and line a baking tray with baking paper.
  2. In a large bowl, combine all the dry ingredients and mix to combine.
  3. In a medium bowl, mix the wet ingredients: melted coconut oil, peanut butter, maple syrup and vanilla extract. Stir well using a whisk to combine.
  4. Pour the wet mixture over the dry one and stir using a spatula until you obtain a dough. Fold in the chocolate chips and mix roughly. The dough should be a little crumbly but smooth enough to be shaped.
  5. Divide the dough in 8 portions. Roll in your hands to form balls. Place the balls on the lined cookie tray leaving about 2 centimeters between them. Flatten the top of the balls with the palm of your hand. Bake for 10 minutes until lightly golden brown.

Ice-Cream

  1. Open the coconut can and scoop the thick coconut cream that has formed on top. Place the coconut cream, cashews, cocoa powder, vanilla and maple syrup into a blender and blend until smooth. Add frozen bananas and blend until soft.
  2. Pour the ice-cream mixture in a big freezer safe container and put in freezer. 

Peanut Butter Sauce

  1. In a small bowl, mix the peanut butter, soften coconut cream and maple syrup. Stir using a whisk until perfectly combined. The mixture should have the texture of a soft caramel sauce.

Assembly

  1. Remove the ice-cream from freezer and drizzle the peanut butter sauce on top. Place back in freezer for about 30 minutes or until the mixture gets a bit more harder.
  2. Assemble the ice-cream sandwich by placing one big scoop of ice-cream between two cookies and lightly press. Enjoy!

Notes

  1. I’ve used this organic natural peanut butter from Go Nuts for the recipe.

Keywords: dessert, ice-cream, cookie, peanut butter, chocolate, ice-cream sandwich, treat, snack, frozen

Recette version française

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Cookie sandwich beurre de cacahuète et chocolat

  • Author: Alice Pagès
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 portions 1x
  • Category: dessert, snack,

Description

Beurre de cacahuète et chocolat : le duo parfait combiné dans un délicieux dessert glacé et gourmand. Vegan, sans gluten et sans sucre affiné pour un maximum de plaisir.


Ingredients

Scale

Cookies

Ingrédients secs

  •  30 g de farine de flocons d’avoine
  • 30 g de farine de coco
  • 30 g de farine d’amande
  • 1/4 c. à c. de levure chimique
  • 1/4 c. à c. de bicarbonate de soude
  • Une pincée de sel

Ingrédients humides

  • 80 g de sirop d’érable
  • 60 g de beurre de cacahuète
  • 50 g d’huile de coco fondue
  • 1/2 c. à c. d’extrait de vanilla
  • Une poignée de pépites de chocolat noir

 

crème glacée

  • 40 g de noix de cajou trempée pendant 8h
  • 1 boite de lait de coco, placée au réfrigérateur pendant 8h
  • 2 bananes congelées
  • 4 c. à s. de poudre de cacao
  • 1 c. à s. de sirop d’érable
  • 1 c. à c. d’extrait de vanille

sauce beurre de cacahuète

  • 1 c. à s. de beurre de cacahuète (j’ai utilisé le beurre de cacahuète nature GoNuts)
  • 1 c. à s. de crème de coco
  • 1 c. à s. de sirop d’érable

Instructions

Cookies

  1. Préchauffer le four à 180°C et préparer une plaque de cuisson en la chemisant de papier cuisson.
  2. Dans un grand bol, placer tous les ingredients secs et bien mélanger.
  3. Dans un bol moyen, mélanger tous les ingrédients humides (huile de coco, beurre de cacahuète, sirop d’érable et extrait de vanille). Bien remuer à l’aide d’un fouet jusqu’à obtention d’un mélange homogène.
  4. Verser le mélange humide dans le bol de préparation sèche et mélanger à l’aide d’une spatule jusqu’à l’obtention d’une pate lisse. Incorporer les pépites de chocolat. A ce stade, la pate doit être légèrement friable mais suffisamment lisse pour être modelée.
  5. Diviser la pate en 8 portions égales. Rouler chaque portion entre les mains pour former une petite boule lisse. Placer les boules sur la plaque de cuissons, en laissant environ 2 centimètres entre chaque. Aplatir légèrement les boule avec la paume de la main.
  6. Placer au four et cuire pendant 10 minutes. Quand les cookies sont prêts, les sortir du four et les laisser refroidir complètement.

crème glacée

  1. Ouvrir la boite de lait de coco préalablement placée au réfrigirateur et retirer la partie crèmeuse solide qui s’est formée au sommet. Mettre la crème de coco, les noix de cajou trempées et rincées, la poudre de cacao, la vanille et le sirop d’érable dans un blender et mixer. Ajouter les bananas congelées coupées en morceaux, et mixer de nouveau jusqu’à ce que le mélange soit complètement lisse.
  2. Placer le mélange dans un récipient hermétique et placer au congélateur. Remuer la glace à l’aide d’une cuillère toutes les 30 minutes pour casser les cristaux et assurer un mélange lisse et crémeux. Si vous avez une turbine à glace, vous pouvez évidement l’utiliser pour cette étape.

sauce beurre de cacahuète

  1. Dans un bol, mélanger le beurre de cacahuète, la crème de coco et le sirop d’érable. Bien mélanger à l’aide d’un fouet ou d’une fourchette jusqu’à l’obtention d’un mélange homogène et crémeux, à l’apparence d’une crème caramel.

Assemblage

  1. Quand la glace est prête, la retirer du congélateur et verser par filet la sauce caramel au dessus de la glace pour former des veines. Replacer la glace au congélateur pendant environ 30 minutes.
  2. Former une grosse boule de glace et la presser légèrement entre deux cookies. Servir immédiatement avant que la glace ne commence à fondre.

Notes

  1. J’ai utilisé ce beurre de cacahuète nature Go Nuts pour la recette.

Keywords: crème glacée, glace, cookie, snack, dessert, beurre de cacahuète, chocolat

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Alice

I’m the cook and photographer behind Early Brawd! Here you’ll find a mix of traditional and modern plant-based recipes to satisfy all your cravings!
 

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Hey there! I’m Alice

welcome to Early Brawd!

A place where real food is elevated to a new level!
Here you’ll find traditional and modern recipes for every occasion, from decadent desserts to nourishing breakfast and healthy treats. Everything is plant-based, mostly gluten-free and allergy friendly, so all the food lovers can find something to satisfy their sweet tooth!

MORE ABOUT ME →

Hey there! I’m Alice

welcome to Early Brawd!

A place where real food is elevated to a new level!
Here you’ll find traditional and modern recipes for every occasion, from decadent desserts to nourishing breakfast and healthy treats. Everything is plant-based, mostly gluten-free and allergy friendly, so all the food lovers can find something to satisfy their sweet tooth!

MORE ABOUT ME →

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Take your photography to the next level and transform your photos in a single click with my Lightroom presets for mobile and desktop. And if you’re still hungry, get access to exclusive recipes with my e-books!