Chocolate Peanut Butter Ice Cream Sandwiches are a delicious summery treat!
Place almond milk, banana, peanut butter, and Shakeology in food processor (or blender). Process until smooth.
Freeze until ready to use.
Preheat oven to 325° F.
Lightly coat large baking sheet with spray. Set aside.
Combine almond flour, salt, and baking soda in a medium bowl; mix well. Set aside.
Combine maple syrup, oil, and extract in a small bowl; mix well.
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.
Cut log into twelve slices. Spread slices out on prepared baking sheet.
Bake for 8 to 10 minutes, or until set.
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).
Place 2 Tbsp. ice cream on one cookie. Top with a second cookie. Repeat with remaining cookies.
Freeze for 1 hour; serve immediately.
Nutritional Information (per serving):
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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