Almond butter and blueberry jelly ice cream sandwiches! I just couldn’t go all summer without using my ice cream maker! And I was craving the PB&J combination. So here we have it! Turned out perfectly! 😍🍨🍥
The almond butter cookies on this are the PERFECT texture! They’re only 5 ingredients, and have that same smoosh softness of regular ice cream sandwiches. We made these a day in advance, and I ate 3-4 before we even made the ice cream! 🤣
Making ice cream is super easy, just have to plan ahead and keep that mixing bowl in the freezer. Once we got all the ingredients prepped, we had ice cream sandwiches in 10 min, and then we ate them in about 30 seconds! Worth it 🤣🍨
Ingredients:
Flourless Almond Butter Cookies:
2 eggs (for vegan cookies, use flax eggs)
1/2 cup golden monkfruit sweetener
1 tsp vanilla extract
2 cups almond butter
1/2 tsp sea salt
Blueberry Jelly Swirl:
1 1/2 cups fresh blueberries
2 tbsp golden monkfruit sweetener
2 tsp arrowroot starch
Blueberry Ice Cream:
2 cans full-fat coconut milk
1 Tbsp vanilla extract
1 cup fresh blueberries
1/3 cup golden monk fruit sweetener
1/8 tsp salt
1 small lemon (juiced)
Recipe:
For the Almond Butter Cookies
Preheat oven to 350°F and line a cookie sheet with parchment paper.
In a small mixing bowl, combine eggs, sweetener, and vanilla and whisk until combined. Fold in almond butter and salt until blended.
Scoop balls of cookie dough onto the cookie sheets. Press the dough down lightly with your palm to make cookie shapes.
Bake cookies for 8 minutes on the middle rack. They may be soft, but they'll harden when they cool. Allow cookies to cool for 10 minutes before transferring to a cooling rack.
For the Blueberry Jelly Swirl
Place ingredients in a blender or food processor and blend on high until mostly smooth.
Place blended mixture in a small saucepan and heat over medium heat, stirring, until bubbly and thick. Remove from heat and chill until ready to use.
For the Blueberry Ice Cream:
Make sure the bowl for your ice cream maker has been placed in the back of your freezer for 24 hours prior to using.
In a blender, cream together the coconut milk, vanilla extract, blueberries, sweetener, salt, and lemon juice.
Pour the mixture into your ice cream maker and churn for about 25 minutes or until at least soft serve texture.
Swirl in the blueberry jelly, and transfer the ice cream to a medium loaf pan or other freezer safe container.
Cover the ice cream with plastic wrap, and freeze for 2 hours to set.
Once frozen solid, you can thaw the ice cream in the refrigerator to make it easier to scoop.
Assembly:
Line cookies on a baking sheet with parchment paper.
Place a scoop of ice cream on top of each cookie, and add another cookie on top. Place the baking sheet in the freezer.
Store the sandwiches in the freezer until 10-15 mins before serving. Enjoy!