Name: Chocolate Peanut Butter Ice Cream Sandwiches
Prep time: 15 min
Cook time: 10 min
Total time: 175 min
Ingredients: 3 Tbsp. unsweetened almond milk; 1 large banana (frozen, cut into chunks); 2 Tbsp. all-natural peanut butter; 1 scoop Chocolate Plant-Based Vegan Shakeology; 1 cup almond flour (sift after measuring); 1 dash sea salt or Himalayan salt; 1 dash baking soda; 2 Tbsp. pure maple syrup; 1 Tbsp. extra virgin organic coconut oil (melted); 1 tsp. pure vanilla extract; 2 tsp. unsweetened almond milk; parchment paper

The peanut butter ice cream — or “nice cream” — is made from all-natural peanut butter, unsweetened almond milk, and Chocolate Shakeology.

The mini cookies ditch all-purpose flour for almond flour and are sweetened with just two tablespoons of maple syrup for the whole batch.

We think they’d be equally yummy with this green tea matcha ice cream!

3.45 from 27 votes

Chocolate Peanut Butter Ice Cream Sandwiches

Chocolate Peanut Butter Ice Cream sandwiches are a delicious treat!

Course Dessert

Prep Time 15 mins

Cook Time 10 mins

Total Time 2 hrs 55 mins

Servings 6 Sandwiches

Calories 228 kcal

Author Beachbody

Ingredients

Ice Cream

3 Tbsp. unsweetened almond milk
1 large banana frozen, cut into chunks
2 Tbsp. all-natural peanut butter
1 scoop Chocolate Plant-Based Vegan Shakeology

Cookies

1 cup almond flour sift after measuring
1 dash sea salt or Himalayan salt
1 dash baking soda
2 Tbsp. pure maple syrup
1 Tbsp. extra virgin organic coconut oil melted
1 tsp. pure vanilla extract
2 tsp. unsweetened almond milk
parchment paper

Instructions

For Ice Cream

Place almond milk, banana, peanut butter, and Shakeology in food processor (or blender). Process until smooth.
Immediately freeze and store in a tightly covered container up to five days until ready to eat.

For Cookies

Preheat oven to 325° F.
Lightly coat large baking sheet with spray. Set aside.
Combine almond flour, salt, and baking soda in a medium bowl; mix well. Set aside.
Combine maple syrup, oil, and extract in a small bowl; mix well.
Add maple syrup mixture to almond flour mixture. Add almond milk; mixing to break up clumps of dough. Form dough into a ball with clean hands. Place on parchment paper. Roll into a 7-inch long log. Freeze for 50 to 60 minutes, or until firm.
Cut log into twelve slices. Spread slices out on prepared baking sheet.
Bake for 8 to 10 minutes, or until set.
Cool for 10 minutes on baking sheet. Loosen with metal spatula, remove from baking sheet and cool completely on a wire rack (or on parchment paper).