Chocolate Dipped Peanut Butter Cookie Ice Cream Sandwiches.
Ingredients
- 1 cup creamy peanut butter or almond butter
- 8 ounces pitted medjool dates (1 cup packed dates)
- 2 teaspoons vanilla extract
- 1 egg
- vanilla or chocolate ice cream or frozen yogurt
- 8 ounces melted dark chocolate
- 1 tablespoon coconut oil
Shop ingredients
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Instructions
- 1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- 2. In the bowl of a food processor, combine the peanut butter, dates, and vanilla. Pulse until well combined and no large chunks of dates remain. Add the egg and pulse to combine. Roll the dough into 16 balls and place on the prepared baking sheet. Using a fork, gently press down on each dough ball to flatten and create a cross hatch pattern. Transfer to the oven and bake for 9-10 minutes. It's important not to over bake these cookies, so set a timer!
- 3. Remove the cookies from the oven and let cool. Using an ice cream scoop, scoop 1 scoop of ice cream on to half of the cookies. Sandwich with the remaining cookies, gently pushing down. Transfer to the freezer and freeze for 15 minutes.
- 4. Meanwhile, melt together the chocolate and coconut oil in a microwave safe bowl.
- 5. Drizzle or dip the sandwiches in chocolate. The chocolate should begin to harden. Eat and enjoy or return to the freezer. Remove from freezer 5-10 minutes before eating.
- 5. Drizzle or dip the sandwiches in chocolate. The chocolate should begin to harden. Eat and enjoy or return to the
- . Remove from freezer 5-10 minutes before eating.
Source
Original recipe: View Original
