Craving a fun, nostalgic treat? These PB&J ice cream sandwiches combine creamy peanut butter, maple syrup and soft gluten-free cookies with rich strawberry ice cream. Top with melted dark chocolate, crushed peanuts or freeze-dried strawberries for an extra sweet touch!
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PB&J Ice Cream Sandwiches
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Ingredients
- 1/2 cup peanut butter
- 1.4 cup grass-fed butter
- 1/2 cup + 2 Tbsp. maple syrup
- 2 tsp. vanilla extract
- 1-3/4 cups gluten-free flour
- 1 pint strawberry ice cream
- Dark chocolate melted
- Peanuts crushed
- Freeze-dried strawberries
Instructions
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Line 10×15-inch rimmed baking sheet with parchment paper.
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In medium bowl, whisk together the flax egg, peanut butter, melted butter, maple syrup and vanilla until smooth.
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Stir in gluten-free flour and salt until dough forms.
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Transfer dough to parchment-lined baking sheet. Press or roll the dough into a 1/4-in thick rectangle. Freeze for at least 40 minutes.
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Cut cookie dough in half vertically so you have two equal layers.
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Spread strawberry ice cream evenly over one half of frozen peanut butter cookie dough. Gently place other half of cookie dough on top to form sandwich.
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Freeze bars for at least 2 hours to firm up.
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Remove from the freezer and cut into squares or bars.
Notes
Nutrition
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The post PB&J Ice Cream Sandwiches first appeared on The Upside by Vitacost.com.