Peanut Butter Chocolate "Nice Cream" Sandwiches (flourless)
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Cook time: 
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Serves: 8 sandwiches
 
Ingredients
For the PB Cookies:
  • 1 C peanut butter
  • 1 egg, beaten
  • ½ C dark brown sugar
  • ½ tsp vanilla
  • ¼ tsp dark chocolate chunks or chips
For the Nice Cream:
  • 5 frozen bananas
  • 4 Tbsp cacao powder
  • 1 tsp vanilla
Instructions
For the PB cookies:
  1. Preheat oven to 350. Add peanut butter, egg, brown sugar and vanilla together with a spatula until completely combined. Fold in chocolate chunks.
  2. Line a baking pan with parchment paper. Use a small size cookie scooper or teaspoon and place dough on parchment lined cookie sheet (approx 16 cookies for smaller cookies or 12 for larger cookies). Use the back of a fork to score the cookie and flatten them out a bit. You may need to dip the fork in water so it doesn't stick to the cookie dough. cook for 10 minutes, allow to cool completely on a wire rack.
  3. Place cooled cookies in the freeze for 30 mins - 1 hour.
For the Nice Cream
  1. Remove bananas from the freezer and let them sit out on the counter for 10-15 minutes.
  2. Place bananas in the food processor and process until the bananas turn into the same consistency as ice cream. Add vanilla and cacao powder - you can leave out the cacao powder if you desire. Turn food processor back on and mix until incorporated.
For the Nice Cream Sandwiches:
  1. Remove cookies from freezer and line half of the cookies with the bottom of the cookie facing up on a cookie sheet. Place enough of the nice cream on top of the cookie to fill the top about ½-1 inch high. Place another cookie on top to make a sandwich. Work quickly before the nice cream melts. Place sandwiches back in the freezer (keep them on the cookie sheet) until frozen.
  2. Serve immediately from freezer as a "healthier" version of an ice cream sandwich.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/peanut-butter-chocolate-nice-cream-sandwiches/