Chocolate Peanut Butter Ice Cream Sandwiches

When summer heats up, it’s hard to resist reaching for a cool, summery treat! That why we’ve created this Chocolate Peanut Butter Ice Cream Sandwich recipe.

The peanut butter ice cream — or “nice cream” if you will — is made from all-natural peanut butter, unsweetened almond milk, and Chocolate Vegan Shakeology (you can use Chocolate Shakeology if you wish, though it will change the nutritional information a little bit).

The mini cookies eschew all-purpose flour for almond flour and are sweetened with just 2 tablespoons of maple syrup for the whole batch! (We think they’d be equally yummy with this green tea matcha ice cream, but you tell us). And, tell us in the comments: What Shakeology recipes do you want to see?

Don’t have Shakeology yet? Get all of the Shakeology flavors here!

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 2 hours 30 minutes

Servings: 6 Sandwiches

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Ingredients

Ice Cream
  • 3 tbsp unsweetened almond milk

  • 1 large banana, cut into chunks, frozen

  • 2 tbsp all-natural peanut butter

  • 1 scoop Chocolate 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
  1. Place almond milk, banana, peanut butter, and Shakeology in food processor (or blender). Process until smooth.

  2. Freeze until ready to use.

For Cookies
  1. Preheat oven to 325° F.

  2. Lightly coat large baking sheet with spray. Set aside.

  3. Combine almond flour, salt, and baking soda in a medium bowl; mix well. Set aside.

  4. Combine maple syrup, oil, and extract in a small bowl; mix well.

  5. 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.

  6. Cut log into twelve slices. Spread slices out on prepared baking sheet.

  7. Bake for 8 to 10 minutes, or until set.

  8. 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).

For Ice Cream Sandwiches
  1. Place 2 Tbsp. ice cream on one cookie. Top with a second cookie. Repeat with remaining cookies.

  2. Freeze for 1 hour; serve immediately.

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