Double Chocolate “Peanut Butter” Ice Cream Sandwiches
If you have about 40 minutes to spend in the kitchen, Double Chocolate “Peanut Butter” Ice Cream Sandwiches might be a super gluten free, dairy free, and lacto ovo vegetarian recipe to try. One portion of this dish contains around 8g of protein, 28g of fat, and a total of 345 calories. For $1.09 per serving, you get a side dish that serves 11. 1955 people have tried and liked this recipe. If you have salt, cinnamon, baking soda, and a few other ingredients on hand, you can make it. It will be a hit at your Summer event. It is brought to you by Pale Omg. With a spoonacular score of 43%, this dish is solid. Try Double Chocolate Peanut Butter Ice Cream Sandwiches, Double Peanut Butter Ice Cream Sandwiches, and Double Chocolate Peanut Butter Ice Cream for similar recipes.
Servings: 11
Preparation duration: 25 minutes
Cooking duration: 15 minutes
Ingredients:
1.5 cups almond flour/meal
¼ teaspoon baking powder
¼ teaspoon baking soda
1 (14 ounce) can coconut milk (I used full fat)
½ teaspoon cinnamon
¼ cup coconut oil, melted
2 eggs
½ cup raw honey
pinch of salt
½ cup sunflower seed butter
¼ cup unsweetened cocoa powder
1 teaspoon vanilla extract
Equipment:
sauce pan
whisk
ice cream machine
oven
bowl
ice cream scoop
baking paper
baking sheet
microwave
Cooking instruction summary:
Place all ingredients for your ice cream in a saucepan over medium heat and whisk until completely mixed together. Then place in the freezer for 30 minutes to an hour or until completely cooled.Add mixture to your ice cream maker and turn on.Once ice cream has thickened, place in a container and in the freezer to harden up a bit more while you make your cookies.Preheat oven to 350 degrees.Mix the dry ingredients in a bowl: almond meal, cocoa powder, cinnamon, baking soda and powder and salt, then mix.Then in another bowl, mix the wet ingredients: eggs, honey, coconut oil and whisk.Pour wet ingredients into your dry ingredients and add the chocolate chips. Mix well.Line a baking sheet with parchment paper and use an ice cream scoop or spoon to pour equal size cookies onto your baking sheet. I would fill my ice cream up half way and that gave me 12 cookies, perfect sized.Bake cookies for 12-15 minutes.Let cookies cool completely.Pull ice cream out of the freezer and use an ice cream scoop to place a scoop of ice cream between two cookies. (if ice cream is too hard, just place in the microwave for 30-45 seconds).Repeat. And eat.
Step by step:
1. Place all ingredients for your ice cream in a saucepan over medium heat and whisk until completely mixed together. Then place in the freezer for 30 minutes to an hour or until completely cooled.
2. Add mixture to your ice cream maker and turn on.Once ice cream has thickened, place in a container and in the freezer to harden up a bit more while you make your cookies.Preheat oven to 350 degrees.
3. Mix the dry ingredients in a bowl: almond meal, cocoa powder, cinnamon, baking soda and powder and salt, then mix.Then in another bowl, mix the wet ingredients: eggs, honey, coconut oil and whisk.
4. Pour wet ingredients into your dry ingredients and add the chocolate chips.
5. Mix well.Line a baking sheet with parchment paper and use an ice cream scoop or spoon to pour equal size cookies onto your baking sheet. I would fill my ice cream up half way and that gave me 12 cookies, perfect sized.
6. Bake cookies for 12-15 minutes.
7. Let cookies cool completely.Pull ice cream out of the freezer and use an ice cream scoop to place a scoop of ice cream between two cookies. (if ice cream is too hard, just place in the microwave for 30-45 seconds).Repeat. And eat.
Nutrition Information:
covered percent of daily need
