Mini PB and Chocolate Ice Cream Sandwiches
These vegan ice cream sandwich cookies combine peanut butter and chocolate chip cookies, sandwiched between non-dairy vanilla ice cream, to create a delectable, mini-size snack.
Mini PB and Chocolate Ice Cream Sandwiches Recipe
Prep time:
20 Minutes
Cook time: 10 Minutes
Vegan
Ingredients
- ⅔ cup EnviroKidz Panda Puffs Cereal, crushed
- ½ cup rolled oats
- ¼ cup oat flour
- ¼ cup blanched almond flour
- 3 tbsp arrowroot flour
- ½ tsp baking soda
- ½ tsp sea salt
- ½ cup smooth natural peanut butter
- ½ cup pure maple syrup
- 3 tbsp coconut oil (soft but not melted)
- ½ tsp pure vanilla extract
- ½ cup Pascha 85 per cent chocolate chips
- 1½ cups non-dairy vanilla ice cream
Instructions
- Preheat the oven to 350F and line a cookie sheet with parchment paper.
- In a large bowl, combine the crushed cereal, oats, oat flour, almond flour, arrowroot, baking soda, and salt, and stir to combine.
- In another bowl, whisk together the peanut butter, maple syrup, coconut oil, and vanilla, until smooth.
- Add the dry mixture and stir until a soft batter forms. Fold in the chocolate chips.
- Drop using tablespoons onto the prepared pan and flatten lightly with the palm of your hand.
- Bake for 10 to 12 minutes, until lightly golden. Remove from oven and allow to cool completely.
- To assemble, flip over half the cookies and top with scoops of ice cream, then add a second cookie on top, pressing lightly.
- Serve immediately or freeze until ready to serve.
About The Author
Nicole Axworthy
Nicole is a Canadian writer, editor and photographer. She is passionate about and specializes in developing wholesome, all-natural vegan recipes to inspire others to think differently about what they eat.
