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PEANUT BUTTER COOKIE ICE CREAM SANDWICHES

These flourless cookies are super simple to make and use just a few ingredients from your store cupboard, perfect for gluten-free diets! Soft and chewy with a deliciously crumbly edge, they're perfect for sandwiching your favourite ice cream and creating the most scrumptious summertime treat - and the classic criss cross pattern on top will have everyone convinced these cookies are the real deal.

 

 

Ingredients:

225g Salted Date Peanut Butter
100g golden caster sugar, plus extra to decorate
1 egg, lightly beaten
1 tsp bicarbonate of soda 
pinch salt
Your favourite ice cream - we love classic vanilla with this recipe 

 Method:

  • Preheat the oven to 180C/160C Fan/Gas 4. Line a large baking tray with baking paper.
  • Combine the peanut butter and sugar together in a bowl and beat until creamy and smooth, it should take 2-3 minutes. Add the egg and mix until combined. Next add the bicarbonate of soda and salt and mix until the well until the mixture forms a dough. 
  • Use an ice cream scoop to spoon your dough into 12 balls, each about the size of a walnut, and arrange on your tray, leaving space between each one (approx 2-3 inches apart.)
  • Use the back of a fork to push the dough down in a criss cross pattern. Bake for 8-10 minutes, or until cookies have spread and lightly browned on the edges. 
  • Leave to cool on the baking tray for 5 minutes and then transfer to a wire rack to cool completely.
  • Flip one cookie over and place a giant scoop of ice cream on top. Add another cookie on top to assemble your sandwich voilà - the perfect warm summer afternoon treat is ready for you!
  • Make it extra indulgent by slathering some more Salted Date Peanut Butter on half of your sandwich before serving, or try a drizzle of dark chocolate!

Tip: these are delicious served immediately but if you want to make a batch ahead of time, wrap the assembled sandwiches individually in clingfilm and keep in your freezer for up to a month. 

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