Chocolate Dipped Peanut Butter Cookie Ice Cream Sandwiches
Ingredients
The cookies
-
1
cup
creamy peanut butter or almond butter
-
8
ounces
pitted medjool dates (1 cup packed dates)
-
2
teaspoons
vanilla extract
-
1
large
egg
The filling and coating
-
vanilla or chocolate
to taste
ice cream or frozen yogurt
-
8
ounces
melted dark chocolate
-
1
tablespoon
coconut oil
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a food processor, blend peanut butter, dates, and vanilla until smooth, then add the egg and blend again.
- Form the dough into 16 balls, flatten them on the baking sheet, and bake for 9-10 minutes.
- Let the cookies cool, then scoop ice cream onto half of them and sandwich with the remaining cookies.
- Freeze the sandwiches for 15 minutes.
- Melt the chocolate and coconut oil together, then dip or drizzle the sandwiches in the chocolate.
- Enjoy immediately or return to the freezer for later.
Nutrition Facts (estimated)
Servings
8 ice cream sandwiches
Calories
411
Total fat
22g
Total carbohydrates
45g
Total protein
8g
Sodium
150mg
Cholesterol
30mg
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