Gluten Free Peanut Butter Ice Cream Sandwiches Promoted: Cook With Kindness, from Able Sense Publishing

Peanut Butter Ice Cream Sandwiches
Photo: Jeff Harper

Excerpted from Cook with Kindness, from Able Sense Publishing

Peanut Butter Ice Cream

398-ml can coconut milk
½ cup peanut butter
⅓ cup maple syrup
½ teaspoon vanilla
1/8 teaspoon sea salt

Combine the coconut milk, peanut butter, maple syrup, vanilla, and sea salt in a food processor or blender and process until smooth. Pour the mixture into an ice-cream maker and process according to the manufacturer’s directions.

(You can still enjoy homemade ice cream even if you don’t have an ice-cream maker. Simply pour the mixture into a freezer-safe container, place in the freezer, and stir every 30 minutes until set.)

Peanut Butter Cookies

1½ cups teff flour
1 teaspoon baking soda
½ teaspoon sea salt
1 cup peanut butter
⅔ cup maple syrup
⅓ cup coconut oil, melted
1 teaspoon vanilla

In a large bowl, combine the flour, baking soda, and sea salt. In a separate bowl, combine the peanut butter, maple syrup, coconut oil, and vanilla. Add the wet ingredients to the dry and mix well. Drop by heaping tablespoons onto a parchment-lined cookie sheet and flatten slightly with a fork. Bake at 350ºF for 10 to 12 minutes, or until just set around the edges. Cool completely.

To assemble the ice cream sandwiches, place a scoop of ice cream on one cookie and place another cookie on top, pressing together to make a sandwich. Freeze until firm.

Makes 10 servings.

Love this recipe? This is just one of dozens of delicious gluten free and vegan recipes you’ll find in Cook with Kindness.

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