Peanut Butter Chocolate Chip Cookie Ice Cream Sandwiches
These ice cream sandwiches are your new favorite. I am calling it, now. These peanut butter chocolate chip cookie sandwiches are soft, chewy, and filled with a creamy vegan vanilla ice cream.
Ingredients
- 1 batch of Peanut Butter Chocolate Chip Cookie Bars
- 1 cup non-dairy vanilla ice cream
Instructions
-
Bake a batch of peanut butter chocolate chip cookie bars. Allow them to cool completely. Lift the cookie with the parchment paper from the baking pan and set on top a large sheet of plastic wrap. Wrap tightly and transfer to the freezer. Freeze for 15 minutes.
-
Once the cookie rectangle has hardened a bit, take it out of the plastic wrap. Cut into nine square bars and transfer to a cookie sheet. Freeze for an additional 15 minutes. While the bars are freezing, take out the vanilla ice cream to soften.
-
Using an ice cream scoop, place ⅓ cup of ice cream between 2 cookie bars. Gently press bars together.
-
Eat immediately, or to save for later, individually wrap sandwiches in plastic wrap. Place them in a freezer bag and freeze for up to 2 months.
Recipe Notes
Substitutions: Any type of creamy nut butter may be substituted for peanut butter. I have not tested a gluten-free variation of this recipe, but a 1-1 gluten-free flour blend may work.
Storage: Eat immediately, or to save for later, individually wrap sandwiches in plastic wrap. Place them in a freezer bag and freeze for up to 2 months.