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Chocolate Peanut Butter Ice Cream Sandwiches

When summer heats up, it’s hard to resist reaching for a cool, summery treat like this Chocolate Peanut Butter Ice Cream Sandwich recipe.

The peanut butter ice cream — or “nice cream” if you will — is made from all-natural peanut butter, unsweetened almond milk, and Chocolate Vegan Shakeology (you can use Chocolate Shakeology if you wish, though it will change the nutritional information a little bit).

The mini cookies eschew all-purpose flour for almond flour and are sweetened with just 2 tablespoons of maple syrup for the whole batch!

Chocolate Peanut Butter Ice Cream Sandwiches

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By: Team Beachbody
6 Sandwiches
Prep Time
15 minutes
Cook Time
10 minutes

Ingredients For Ice Cream:

  • 3 tbsp unsweetened almond milk
  • 1 large banana, cut into chunks, frozen
  • 2 tbsp all-natural peanut butter
  • 1 scoop Chocolate Vegan Shakeology

Ingredients For Cookies:

  • 1 cup almond flour, sift after measuring
  • 1 dash sea salt (or Himalayan Salt)
  • 1 dash baking soda
  • 2 tbsp pure maple syrup
  • 1 tbsp extra virgin organic coconut oil, melted
  • 1 tsp pure vanilla extract
  • 2 tsp unsweetened almond milk
  • parchment paper


For Ice Cream:

  1. Place almond milk, banana, peanut butter, and Shakeology in food processor (or blender). Process until smooth.

  2. Freeze until ready to use.

For Cookies:

  1. Preheat oven to 325° F.

  2. Lightly coat large baking sheet with spray. Set aside.

  3. Combine almond flour, salt, and baking soda in a medium bowl; mix well. Set aside.

  4. Combine maple syrup, oil, and extract in a small bowl; mix well.

  5. Add maple syrup mixture to almond flour mixture. Add almond milk; mixing to break up clumps of dough. Form dough into a ball with clean hands. Place on parchment paper. Roll into a 7-inch long log. Freeze for 50 to 60 minutes, or until firm.

  6. Cut log into twelve slices. Spread slices out on prepared baking sheet.

  7. Bake for 8 to 10 minutes, or until set.

  8. Cool for 10 minutes on baking sheet. Loosen with metal spatula, remove from baking sheet and cool completely on a wire rack (or on parchment paper).

For Ice Cream Sandwiches:

  1. Place 2 Tbsp. ice cream on one cookie. Top with a second cookie. Repeat with remaining cookies.

  2. Freeze for 1 hour; serve immediately.

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Nutritional Information (per serving):
Calories: 228
Total Fat: 15 g
Saturated Fat: 3 g
Cholesterol: 0 mg
Sodium: 148 mg
Carbohydrates: 18 g
Fiber: 4 g
Sugars: 10 g
Protein: 8 g



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