My “pretty plate” got chipped in the dishwasher and I wasn’t quick enough to snap the photos before there was serious melt-age BUT these are the best thing I ever made PERIODT 😲 Head to my stories for step-by-step instructions, they’re super easy to make.
I used my absolute favorite dairy-free (honestly, it’s simply better than dairy) ice cream @nadamoo and just letting you know that you can get their new peppermint flavor at Whole Foods and select stores or order online. 🎄
Let me know if you give this one a try!
Small-batch Peppermint Ice Cream Cookie Sandwiches
the easiest route to instant cookie sandwiches in your freezer, no bake!
Servings: 9 squares
Calories: 132kcal
Ingredients
- 1 cup oat flour (120 g)
- 2 tbsp almond flour (14 g)
- 2 tbsp maple syrup (42 g)
- 2 tbsp coconut/brown sugar (24 g)
- 3 tbsp milk/nut milk (45 g)
- 2 tbsp mini chocolate chips (30 g)
- 1/4 tsp peppermint extract
- 1 cup (dairy-free) ice cream, softened 5 minutes (120 g) I used NadaMoo peppermint bark
Instructions
- Line a standard loaf pan with parchment.
- Mix all but ice cream and chocolate into cookie dough, fold in chocolate, press into pan, freeze.
- While the ice cream softens, cut your cookie layer into two.
- In the loaf pan make a giant square sandwich with two layers and ice cream.
- Freeze to set, slice, and enjoy (keep frozen!)
Nutrition
Serving: 1 square | Calories: 132kcal | Carbohydrates: 22g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 30mg | Potassium: 95mg | Fiber: 1g | Sugar: 10g | Vitamin A: 83IU | Vitamin C: 0.2mg | Calcium: 53mg | Iron: 1mg