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Peanut Butter Chocolate Ice Cream Sandwiches

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

Ingredients

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.

Find it online: https://earlybrawd.com/chocolate-peanut-butter-ice-cream-sandwich/