Chocolate “Peanut Butter” Crunch Ice Cream Sandwiches

APL likes to celebrate ANYTIME, even the unhealthy holidays, we just indulge in these days with a guilt-free twist! Since it is National Ice Cream Sandwich Day on Sunday, we thought we would come up with a mini version of the American favorite. It’s time for some vegan, gluten- + nut-free Chocolate Peanut Butter Crunch Ice Cream Sandwiches!!!

For the Vegan Vanilla Ice Cream:

  • 1 can full-fat coconut milk, make sure it is organic + without carrageenan- keep it in the fridge overnight
  • 1 cup hemp milk, unsweetened
  • 2 TB vanilla extract, we prefer pure Madagascar (?)
  • 3 TB coconut sugar
  • ¼ tsp sea salt

To Make:

  1. Remove the fat (the solid white) parts of the coconut milk and place it in a bowl. Toss in the remaining ingredients + whisk it all together until sugar is dissolved
  2. Place the bowl in the freezer for 3-4 hours, stopping to stir it everyone once in a while
  3. When serving, remove it from the freezer 6-7 minutes beforehand.

For the Chocolate-“Peanut Butter” Crunch Cookies:

makes 6-8 cookies depending on size

  • 1/8 cup oat flour
  • 1/8 cup coconut flour
  • 1/16 cup sunflower seed butter, raw + unsalted preferably
  • 1/16 cup hemp milk
  • 1/8 tsp vanilla extract
  • 2 TB raw cacao powder
  • 2 TB raw cacaco nibs
  • pinch of sea salt
  • 1 TB maca powder

To Make:

  1. Preheat the oven to 300 degrees.
  2. Sift the flours together in a medium bowl. Add the remaining ingredients and mix well – let it sit for 10-15 minutes.
  3. Place the bowl into the fridge to harden and cool for 1-2 hours.
  4. Place 2 TB of dough for each cooking onto a baking sheet lined with parchment paper and flatten. Bake for 8-10 minutes or until lightly browned.

To Assemble Ice Cream Sandwiches:

  • Place 1 cookie on a plate, top with 3 TB of the vanilla ice cream, then top with another cookie + enjoy!

XOXO, 

Ashley

(I already ate mine after I crushed a treadmill workout- not THAT’S a post-workout snack! It did have maca powder in it…good thing I only made one!)

RecipesAshley Pettit