Peanut Butter Cookie Dough Ice Cream Sandwich (Dairy Free)
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.
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
1 bar of dark chocolate (snack size)
Make the peanut butter cookie dough first.
Smash the banana using a fork (riper bananas are better).
Add in the other wet ingredients (peanut butter and honey) and mix well.
Add in the coconut flour and cinnamon.
Press the dough into the bottom of a lined banana bread pan. Freeze while you make the ice cream layer.
For the ice cream: add all ingredients to your food processor and blend/process until creamy.
Pour your ice-cream layer over the cookie dough in your pan and freeze for 4+ hours.
Once frozen, make another layer of the peanut butter cookie dough and freeze again while you melt the chocolate.
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.