Peanut Butter Cookie Dough Ice Cream Sandwich
Life's all about balance, and that includes treats! Nikki Jahnke from @its_nicolettemarie is an expert at creating mouth-watering treats, and she has created a health-conscious, dairy-free version of an ice cream sandwich using our honey.
Ingredients
PB Cookie dough layer (x2):
1/2 cup peanut butter
1/4 cup mashed banana
1 tbsp Mānuka honey MGO30+
2/3 cup coconut flour
2 tsp cinnamon
Ice cream layer ingredients:
1 cup full fat coconut milk
2 heaping tbsp peanut butter
2 tbsp maple syrup
1 1/2 tbsp cacao powder
1 tsp melted coconut oil
5 pitted dates
Pinch of Himalayan pink salt
Chocolate drizzle:
1 bar of dark chocolate (snack size)
Directions
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Make the peanut butter cookie dough first.
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Smash the banana using a fork (riper bananas are better).
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Add in the other wet ingredients (peanut butter and honey) and mix well.
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Add in the coconut flour and cinnamon.
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Press the dough into the bottom of a lined banana bread pan. Freeze while you make the ice cream layer.
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For the ice cream: add all ingredients to your food processor and blend/process until creamy.
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Pour your ice-cream layer over the cookie dough in your pan and freeze for 4+ hours.
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Once frozen, make another layer of the peanut butter cookie dough and freeze again while you melt the chocolate.
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For the chocolate, melt your dark chocolate bar in the microwave with 1 tsp of coconut oil (check and stir every 15 seconds) then drizzle over and cut into snack-sized bars.
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