If you like the store-bought version, you’ll go bananas for these PB Nice Cream Sandwiches that are big on nostalgia but have modern nutritional appeal. If desired, you can replace the peanuts and peanut butter with almonds and almond butter. To make a lower-calorie treat, simply scoop some ice cream onto a single cookie base for a cool twist on an open-faced sandwich.
If frozen (for up to 1 month), the peanut butter mixture will need to sit at room temperature for several minutes to soften up. Alternatively, blend it again in a food processor until it takes on a creamy texture once more.
Vegetarian; includes gluten-free & dairy-free options
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PB Nice Cream Sandwiches
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Ingredients
Sandwiches
- 1 cup pitted dates
- 3/4 cup unsalted roasted peanuts
- 3/4 cup rolled oats, gluten free if desired
- 1/4 cup ground flaxseed
- 1/4 cup cocoa powder
- 2 tbsp honey
- 1/8 tsp salt
Nice Cream
- 3 large ripe bananas, peeled, cut, and frozen
- 1/4 cup natural, unsweetened peanut butter
- 1/3 cup whipping cream or coconut cream
- 1/2 tsp cinnamon
- 1/2 tsp pure vanilla extract
- 1/8 tsp salt
Instructions
- In small bowl, place dates and cover with warm water; let soak for 15 minutes.
- In food processor container, place peanuts and oats. Grind until mixture looks like coarse sand. Drain dates and pat dry with paper towel. Add dates, flaxseed, cocoa, honey, and salt to food processor container. Process until mixture sticks together when pinched between your fingers.
- Form dough into 12 equal-sized balls. Place on parchment paper- or silicone-lined baking sheet and press down on balls to form flat disks. If using a smaller baking sheet, you can form and freeze disks in batches. Place sheet in freezer for at least 1 hour. Lift cookie disks from sheet and store in airtight container in freezer until ready to serve.
- In food processor container, place frozen banana chunks; turn machine on and let it run until banana is reduced to the size of small pebbles. Scrape down sides of bowl. Add peanut butter, whipping or coconut cream, cinnamon, vanilla, and salt and continue blending until creamy. Be careful not to overblend to the point at which bananas begin to melt. If not using immediately in the sandwiches, transfer mixture to airtight container and freeze
- To assemble ice cream sandwiches, scoop some ice cream onto a cookie disk and top with another disk. Press down gently to slightly flatten.
Recipe Notes
Per serving: 438 calories; 12 g protein; 23 g total fat (6 g sat. fat); 57 g total carbohydrates (32 g sugars, 9 g fiber); 109 mg sodium
