PB Ice Cream Sandwich Cookies
Image courtesy of Jaclyn Irwin
INGREDIENTS:
1 pint Wine and Dark Chocolate Ice Cream
1 ½ cup almond flour
¼ cup tapioca flour
½ tsp kosher salt
1 tbsp vanilla extract
¼ cup maple syrup
3 tbsp, plus 1 tsp melted/cooled coconut oil (divided)
1 cup chocolate chips, divided
¼ cup all natural peanut butter
DIRECTIONS:
1) In a large bowl add the almond flour, tapioca flour, salt, vanilla, maple syrup and melted and cooled 3 tbsp coconut oil and stir to combine.
2) Fold in ¼ cup chocolate chips and the peanut butter and stir.
3) Line a baking tray with parchment and then add the cookie dough on top, and form into a large rectangle, taking up about half the size of the baking tray. Place in the freezer for about 30 minutes.
4) Take out the ice cream and let it soften for a few minutes. Take out the cookie dough from the freezer and cut it in half down the middle. Add the ice cream to one side of the cookie dough and place the other layer on top. Smooth down the sides as needed. Place in the freezer to set completely, about 2 hours.
5) Melt the remaining chocolate and coconut oil in the microwave or in a small saucepan, set aside.
6) Remove the frozen bars and cut into 8-10 squares. Dip each bar into the melted chocolate and drizzle all over the bars.