PB&J Ice Cream Sandwiches

It’s peanut butter and jelly time, again! I know, I know it seems to always be peanut butter jelly time in our house but we can’t help it, it is such a delicious combination that always makes our mouths and tummies smile! This time we are combining the classic flavor combo with a classic summertime treat, ice cream sandwiches! Delicious strawberry ice cream sandwiched between two chewy peanut butter cookies, yum! Because things are always cuter when they are small and mini sized and we like our little treats we can grab and go with no guilt we made ours mini but if you are a fan of the jumbo ice cream sandwiches you can make yours bigger. The girls like to grab these after soccer for a frozen treat, and they are great because they are packed with protein and a great snack to refuel. Gluten free, grain free, and vegan these are a great option for most everyone, except those with a peanut allergy. In which case they can be made with peanut free seed butter and the peanut butter powered replaced with protein powder, however I have not tried them this way as I don’t have any nut free butter on hand so I can’t speak to the taste.

I scream, you scream, we all scream for peanut butter, jelly, and ice cream!

PB&J Ice Cream Sandwiches
Peanut Made 12- mini (2″ in diameter) cookie sandwiches
1c peanut butter (used Peanut Butter & Co Smooth Operator)
1/2c coconut palm sugar
1/3c vanilla protein powder (used Vega Sport Performace Protein, Vanilla)
1/3c powdered peanut butter (used Peanut Butter & Co Mighty Nut)
4 TBSP ground chia seeds, plus 4 TBSP water
1/2 tsp baking soda
1-2 TBSP coconut milk (used So Delicious Unsweetened Vanilla Coconut Milk)
1/2-1 pint berry/ strawberry ice cream (used So Delicious Simply Strawberry Coconut Milk Ice Cream)

Preheat oven to 350F. In a small bowl mix together chia seeds and water and let set aside to thicken. In another bowl mix together vanilla protein powder, peanut butter powder, and baking soda. In a large bowl cream or mix together peanut butter and coconut sugar using an electric mixer. The chia seed mixture should now be a thick gel, mix it in to the peanut butter and sugar. Stir the dry ingredients in with the wet. The mixture should not be wet but not dry and clumpy. If it is dry add a couple tablespoons of coconut milk until the mixture comes together so you can roll it into balls but make sure it isn’t too wet. Roll mixture into balls (we made ours about the size of my power balls) and flatten onto a cookie sheet. If you want small ice cream sandwiches like ours you can make 24 cookies, or you can make 12 or even 8 cookies if you want larger ice cream sandwiches. Bake for approximately 10-15 minutes. The larger and thinner the less time they will take. For thicker cookies we baked ours about 15 minutes but also like them soft and chewy so adjust time accordingly.
Remove cookies from oven and let sit about 5 minutes before removing and placing on a cooling rack to cool completely. Once your cookies have cooled you can assemble your sandwiches. You can either scoop ice cream onto a cookie and top with another cookie or I like to remove my ice cream and let it soften a few minutes and wrap in plastic wrap and roll into a log the same size as my cookies, refreeze to harden, and cut slices to place between the cookies. After placing between the cookies wrapping each or placing in an airtight container and storing in the freezer until we are ready to enjoy them.
Peanut butter jelly time! PB&J Ice Cream Sandwiches @PeanutButterCo @So_Delicious @VegaTeam Click To Tweet

While I do receive some Vega products from time to time, which I listed as an option in this recipe, I do purchase much of it on my own. It has been my plant-based protein of choice since before I started blogging. Even though most Vega products used are purchased by myself I do add this disclaimer. I do not make any money off any Vega sales or posts. I only write about foods I love, my blog is an extension of my hobby to make fun healthy food creations for me and my family.