Ingredients
Ditch the store-bought desserts and make something at home that you can customize to your liking. Make these homemade Peanut Butter-Cocoa Ice Cream Sandwiches! These cookies are fudgy, include plant-protein, and have the unmistakable peanut butter and chocolate flavors.
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- Mix all cookie ingredients in a large bowl with a stand or hand mixer until smooth.
- Drop dough by rounded tablespoons onto prepared baking sheets. (You should get about 12 cookies.) Use a fork to gently press a crisscross pattern on each cookie.
- Bake for 12 minutes in preheated oven or until set. Let cool 5 minutes on pan; transfer to a wire rack and let cool completely.
- To assemble Ice Cream Sandwiches, place half of cookies on a work surface, flat-side up. Scoop about 1/3 cup vanilla ice cream onto each cookie. Carefully top with remaining cookies and gently press to spread ice cream to the edges.
- Place assembled sandwiches in a freezer-safe dish, cover, and freeze until firm, about 2 hours, before serving. (Wrap individually or store in an airtight container in freezer for up to 2 weeks.)
Makes 6 ice cream sandwiches
Nutrition Analysis (per serving)
Calories: 382 Carbs: 44.3 g Fiber: 1.7 g Sugar: 39.8 g
Protein: 8.1 g Fat: 20.0 g Sodium: 318 mg
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