Chocolate Peanut Butter Ice Cream Sandwiches

Chocolate Peanut Butter Ice Cream Sandwiches are a delicious summery treat!

  • Course Dessert
  • Cuisine American
  • Prep Time 15 minutes
  • Cook Time 10 minutes
  • Total Time 2 hours 30 minutes
  • Servings 6 Sandwiches
  • Calories 228 kcal
  • Author Beachbody


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


  • 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.

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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