Chocolate Peanut Butter Nice Cream Sandwiches
This recipe is an easy to make vegan twist on ice cream sandwiches.
Servings Prep Time
6Sandwiches 30minutes
Cook Time Passive Time
8 minutes 8 hours
Servings Prep Time
6Sandwiches 30minutes
Cook Time Passive Time
8 minutes 8 hours
Ingredients
Peanut Butter Cookies
Chocolate Nice Cream
Instructions
Peanut Butter Cookies
  1. Preheat your oven to 180 C (350 F).
  2. Place flax seed and water in a bowl and mix together. Set aside
  3. In a seperate bowl mix together coconut oil and sugar until it becomes a thick, creamy and slightly fluffy texture.
  4. Add in the flax egg, maple syrup and vanilla to the sugar mixture and mix well.
  5. Fold in remaining ingredients and mix until you have achieved a dough texture.
  6. Sprinkle flour onto your work surface and roll out dough. You only need 8 cookies so you should be able to make them pretty thick with the amount of dough made.
  7. With a cookie cutter, cut out your cookies and place them onto a cookie sheet lined with parchment paper.
  8. Place in the oven and bake for 8 minutes. When the are done they should be a golden brown and slightly crunchy on the outside.
  9. Remove from oven and let cool for about 5 minutes of cookie tray before transferring to a rack to cool completely
Chocolate Nice Cream
  1. Place all the ingredients in a food processor and blend until you achieve a smooth, creamy texture.
  2. Once blended line a cookie tray or a casserole dish with plastic wrap and pour your nice cream mixture into it. If you have an ice cream machine, pour in the mixture and follow the machines reccomended instructions.
  3. Place in the freezer and freeze for 4 hours or until nice cream is completely set.
  4. Remove from freezer and using the same cookie cutter you used for the cookies cut out nice cream slices and place between two cookies. Any sandwiches not eaten can be wrapped in parchment paper and placed back in the freezer to be eaten later.