PB and J Ice Cream Sandwiches
Equipment
Ingredients
PEANUT BUTTER ICE CREAM:
- 5 large egg yolks
- 1 cup allulose (or equivalent-allulose helps keep ice cream soft) plus 1 tsp stevia glycerite
- 1 cup heavy cream (or coconut cream)
- 1 cup unsweetened macadamia nut milk
- 1/2 cup natural peanut butter
- 1 teaspoon Redmond Real salt
PEANUT BUTTER COOKIES:
- 1 1/2 cups peanut flour
- 1 teaspoon baking powder
- 1/2 cup coconut oil softened (or butter)
- 1/2 cup natural peanut butter
- 1 cup Natural Sweetener (erythritol) or equivalent plus 1 tsp stevia glycerite
- 1 large egg
- 1 teaspoon Redmond Real salt
- 12 tablespoons sugar free jelly (I used THIS ONE)
Instructions
PEANUT BUTTER ICE CREAM:
- In a medium saucepan place the egg yolks and sweetener into the mix on high with a hand mixer. Whip yolks until light in color and double in size. Stir in the whipping cream. Place the saucepan onto a medium heat on the stove and cook, stirring constantly (I used my hand mixer). Stir until thickened into a custard. Remove from heat and stir in macadamia milk, peanut butter, and salt. Let cool completely (I cooled overnight…it was hard to wait!). Place into your ice cream machine and watch the magic happen. Freeze until set. Option: stir in chunks of extra peanut butter if desired.
PEANUT BUTTER COOKIES:
- Preheat the oven to 325 degrees F. In a medium bowl, cream the coconut oil, peanut butter, sweeteners, and egg. Cream for a few minutes until very fluffy. In a separate bowl mix together the peanut flour, baking powder, and salt. Slowly add in the dry ingredients to the wet and mix until smooth. Roll 2 TBS of dough into a ball in your hands (for uniform shape) onto a cookie sheet, then press down to they are about 3/4 of an inch thick. Place cookies about 2 inches apart. Bake in preheated oven for 17-20 minutes or until golden around the edges. Cool completely on the baking sheet before removing and enjoy! I keep mine in the freezer (for portion control!) Makes 24 cookies.
ASSEMBLY:
- To assemble the ice cream sandwiches remove the ice cream from the freezer and let it stand at room temperature for about 5 minutes to soften slightly. Spread a layer of sugar free jam (or fresh berries) on the flat side of each peanut butter cookie. Place a scoop of peanut butter ice cream in the center of half the cookies, on top of the jam. Top with the remaining cookies, jam side down. Gently squeeze the cookies together until the ice cream and jam come to the edges of the cookies. Put the ice cream sandwiches back in the freezer for at least 15 minutes to harden the jam. These can be made 2 days ahead. Place them in a large plastic storage bag or airtight container and store in freezer.
Nutrition
Calories: 370.8 | Fat: 32.2g | Protein: 15.3g | Carbohydrates: 9.4g | Fiber: 3.6g | P:E Ratio: 0.4