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Nutter Butter Ice Cream Sandwich

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Looking for a dessert to WOW your guests?  Trust me ladies and gents… this will win the hearts of everyone!!!  Do any of you remember Nutter Butter Cookies?  These taste exactly like them but better!  I kid you not.  One bite and I was in heaven… transported beyond bliss, I entered dreamland, ecstasy swallowed me, I visited the great eternal home in the clouds, and I tapped into the great unknown….. NIRVANA!   Are you laughing at me?  I don’t care, they are just to good to keep quiet about.  I could be walking through Mall of American the day after Thanksgiving with toilet paper stuck to my shoe, eating one of these, and I just wouldn’t care. haha

I have long abandoned the commercial made Nutter Butter cookies and now I remember why… take a look at their ingredient list:

ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE {VITAMIN B1}, RIBOFLAVIN {VITAMIN B2}, FOLIC ACID), SUGAR, PEANUT BUTTER (PEANUTS, CORN SYRUP SOLIDS, HYDROGENATED RAPSEED AND/OR COTTONSEED AND/OR SOYBEAN OILS, SALT), SOYBEAN OIL AND/OR PALM OIL, HIGH FRUCTOSE CORN SYRUP, GRAHAM FLOUR (WHOLE GRAN WHEAT FLOUR), PARTIALLY HYDROGENATED COTTONSEED OIL, SALT, LEAVENING (BAKING SODA AND/OR CALCIUM PHOSPHATE), CORNSTARCH, SOY LECITHIN (EMULSIFIER), VANILLIN – AN ARTIFICIAL FLAVOR. CONTAINS: WHEAT, PEANUT, SOY.

With my recipe below, you won’t be giving up any of your favorite flavors.  I invite you to try them and let me know what you think.  Enjoy and have fun in the kitchen!

yields 2 cups batter (24 dots – little extra left over)

Peanut Butter Ice Cream Ingredients:  

  • 1 cup Fage Greek Yogurt (2%)
  • 1/2 cup all natural peanut butter (no sugar, just ground roasted peanuts)
  • 1/4 cup raw almond milk cream
  • 1/2  tsp liquid stevia
  • 1/8 tsp sea salt

Preparation for Ice Cream:

  1. Combine yogurt, peanut butter, almond cream, stevia, and salt in the blender and process until nice and creamy.
  2. Pour the ice cream batter into molds.  I used a silicone round ice-cube tray .  Don’t overfill.  Once the molds are filled gently tap them on the counter-top to work out any bubbles.
  3. Place in freezer and freeze till firm.

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yields 50 single cookies using cookie scoop (2 tsp)

Peanut Butter Cookie Ingredients

  • 2 cups rolled oats, gluten-free
  • 1 cup oat flour (see below)
  • 1 cup fresh ground peanut butter
  • 1/2 cup raw agave nectar
  • 1/4 cup raw honey
  • 1/4 cup + 1 Tbsp raw cold pressed coconut oil, melted
  • 1 1/2  tsp vanilla extract
  • 1 tsp sea salt

Preparation for cookies:

  1. To make your oat flour,  place 1 cup oats in the food processor and process until it becomes a fine powder.
  2. Add in the remaining ingredients, except for the coconut oil and blend until well incorporated.
  3. As the food processor is running,  drizzle in the melted coconut oil.  You may need to stop a few times and scrap the sides and spread the dough around evenly.
  4. Cover a cookie sheet with wax paper and place the cookies on the tray.  Form balls and flatten with a fork.
  5. Cover with plastic wrap and freeze.

 

To melt coconut oil – the best way to melt your coconut oil is to boil some water in a tea kettle.  Set the coconut oil jar in a large bowl and pour the hot water over it.  It will take less than 5 minutes to get some of it melted.  If you use the microwave you risk overheating the oil.

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Yield: 1 cup

Chocolate Ganache Recipe: 

  • 3/4 cup raw dark agave syrup or maple syrup
  • 3/4 cup raw cocoa powder or raw cacao powder
  • 1/3 cup raw cold pressed coconut oil, melted
  • 1/8 tsp plus a pinch salt

Preparation:

  1. Place all of the ingredients in a blender and process until smooth.
  2. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.
  3. Store in a glass container in the fridge.
Photo above – fill ice-cube trays with batter.  Gently tap the tray on the counter top to work out air bubbles.  Place in freezer.

 I would occasionally dip my fork into some water to prevent the dough from sticking to it.

 Assembly - Put a dab of melted chocolate on the cookie, then place the ice cream on top.

Then put a dab of chocolate on top of the ice cream then placed the top cookie on top, creating a sandwich.  The chocolate helps to hold it all together once frozen plus it tastes good!

After I made the ice cream sandwiches, I drizzled some more chocolate over the top.   Place the sandwiches in a freezer, air-tight container.  When ready to eat or serve, let them sit on the countertop for 1-2 minutes before eating.  OMG…OMG

 

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8 thoughts on “Nutter Butter Ice Cream Sandwich

  1. Chris says:

    These look amazing! Can I use almondmilk instead of almond cream? And can I use cultured almond or coconut yogurt (not raw) instead of the Fage yogurt?
    Blessings!

    I would love to see a strawberry version of this…strawberry shortcake…somethin like those Good Humor ice cream bars :) Or even just “plain” Carvel Flying Saucers or Chipwhiches. Yumm!!!!!

    • amie-sue says:

      Good morning Chris,
      Q. Can I use almondmilk instead of almond cream?
      A. You can but I would recommend making the almond milk more into a cream for consistency and richness. When you make your almond milk just use much less water, making
      it creamier.

      Q. can I use cultured almond or coconut yogurt (not raw) instead of the Fage yogurt?
      A. You can, I haven’t tried them myself so not sure how they might change the flavor profile or texture.

      Q.Can these be made without an ice cream maker?
      A. Yes, I didn’t use an ice cream maker for these.

      I will have to try making a strawberry version, does sound yummy for sure!

      Have a happy day, amie sue

    • Chris says:

      Thanks, Amie Sue! If I do not have an ice cream maker, I suppose I can leave the ice cream in the freezer to set? Thanks!

      • amie-sue says:

        Chris, I just placed the “ice cream” in ice cube trays as indicated, you can see the link that I had provided on the type I used. With a mold such as that, (could use a chocolate mold too) it is then pre-measured and shaped so you just have to pop it out and place between two cookies!

  2. Chris says:

    Can these be made without an ice cream maker?

  3. Bonnie says:

    Amie Sue – Your description is enough to make me try this recipe. I think that was the best endorsement any recipe has ever had!

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