Description
Our Almond Butter Cookie Ice Cream Sandwiches are the perfect summer treat that the whole family will love!
Ingredients
Scale
- 1/2 cup coconut butter, softened
- 1 cup creamy almond butter (option to use a combination of different almond butters)
- 1/4 cup coconut sugar
- 3/4 cup brown sugar
- 1 egg
- 1 tablespoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 1/2 cups whole wheat flour
- Non-dairy ice cream of your choice
Instructions
- Preheat oven to 350 degrees F.
- In a stand mixer, combine coconut butter, almond butter, coconut sugar, and brown sugar.
- Continue mixing, add egg and vanilla extract.
- In separate medium bowl, combine whole wheat flour, baking soda, and salt.
- As butter mixture continues to mix, slowly add dry ingredients.
- If you find the mixture is too dry, add water 1 tablespoon at a time.
- Shape into 1 1/2 – 2 inch balls; depending on your desired size cookie.
- Place on a baking sheet sprayed with non-stick cooking spray and then slightly flatten with a fork, criss-crossed.
- Bake for 8-10 minutes, but could be a few minutes longer if you are making large cookies.
- Transfer cookies to a cooling rack.
- When cookies are cool enough, take one cookie and use a spoon to place some ice cream on the bottom. Continue adding until you have enough.
- Place a second cookie on top of it to create a sandwich. Repeat with other cookies.
- Place in freezer until fully frozen; several hours, but preferably overnight.
Notes
- Storage: keep ice cream sandwiches in a freezer-safe container for up to 3 months.
- Ice Cream: we used a dairy-free Ben & Jerry’s ice cream, but feel free to use any variety of ice cream.
- Almond Butter: we used a combination of Justin’s® and MaraNatha® almond butters.
Nutrition
- Serving Size: 6 oz
- Calories: 347
- Sugar: 18.4 g
- Sodium: 139.7 mg
- Fat: 19.6 g
- Carbohydrates: 37.1 g
- Protein: 8.2 g
- Cholesterol: 20.1 mg