Peanut Butter Ice Cream Sandwiches

7 230 153
Ingredients Minutes Calories
Prep Cook Servings
3 h 50 min 16
Peanut Butter Ice Cream Sandwiches
Health Highlights


1 cup Peanut butter, chunky (for cookie sandwich)
3 tbsp Maple syrup, pure (for cookie sandwich)
1/2 tsp Baking powder (for cookie sandwich)
1 medium egg Egg (for cookie sandwich)
1 dash Himalayan sea salt (for cookie sandwich)
3 medium Banana (s) (sliced and frozen, for ice cream )
3 tbsp Peanut butter, smooth (for ice cream)


Preheat oven to 350°F.

Mix all cookie ingredients together.

Press out onto parchment paper using a rolling pin, roll out into a rectangle about 9”x13”. Your dough will be about ¼ inch thick.

Carefully place parchment paper with dough onto a cookie sheet.

Bake for 15 -20 minutes until cookie is done.

Cool cookie completely. Cool on the baking sheet for 30 minutes first and then carefully take off the sheet and place onto a baking rack for another 60 minutes. (you could also put it in the fridge).

Once cookie is cooled completely, cut the cookie sheet down the middle. Leave both cookie rectangles on the baking sheet.

Blend frozen bananas and peanut butter together in a high speed blender such as a Vitamix.

Working quickly, spread the banana ice cream onto one half of the peanut butter rectangle.

Then place the other half of the cookie rectangle on top of the ice cream to make the sandwich. Press down gently, ensuring the ice cream isn’t oozing out the sides.

Place back into freezer and freeze until solid. Give it a few hours.

Then cut into individual rectangular or square sandwiches.


Nutrition Facts

Per Portion

Calories 153
Calories from fat 87
Calories from saturated fat 15.6
Total Fat 9.6 g
Saturated Fat 1.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.9 g
Monounsaturated Fat 4.8 g
Cholesterol 10.6 mg
Sodium 137 mg
Potassium 245 mg
Total Carbohydrate 12.4 g
Dietary Fiber 2.0 g
Sugars 7.5 g
Protein 5.2 g

Dietary servings

Per Portion

Fruit 0.2
Meat Alternative 0.6

Energy sources