Ice Cream Sandwich-PB and Chocolate Chips

This ice cream sandwich is gluten and dairy free and sweetened with monk fruit and coconut sugar, which keeps it very low on the glycemic index.

Ingredients for Cookie:

4 ice cream sandwiches

• 1 3/4 cups almond flour

• 1/2 tsp sea salt

• 1/2 tsp baking soda

• 1/4 tsp cinnamon

• 2 T monk fruit granules

• 2 T coconut sugar

• 1 egg

• 4 T coconut oil

• 1 tsp vanilla extract

• 1/3 cup dark chocolate chips or chopped dark chocolate

Here’s How:

1. Preheat oven to 350 and cover a cookie sheet with parchment paper.

2. Mix dry ingredients.

3. Mix wet ingredients.

4. Add chocolate.

5. Mix together and chill for at least an hour.

6. Form dough balls, dividing batter into 8 cookies minimum.

7. Flatten on to parchment paper and bake for 10 minutes.

8. Let cool.

Ingredients for Ice Cream:

• 1 can coconut cream

• 2 T coconut sugar

• 2 T monk fruit granules

• 1/2-3/4 cup organic creamy peanut butter (depending upon your desire for a strong pb flavor)

• a pinch of sea salt

• 1 tsp vanilla extract

Here’s How:

1. Mix all ingredients until blended. (Can use a small sauce pan to slightly heat enough to blend.

2. Pour into ice cube trays and chill.

3. Use a food processor, blend until creamy.

4. Press into cookie, cover with another cookie, wrap in parchment paper and place in a ziplock baggie and chill in freezer until ready to eat.

5. (optional) Roll edge of sandwich (the icecream part) in chopped nuts of your choice or finely chopped dark chocolate.