- Hide menu

Nutter Butter Ice Cream Sandwich

FavoriteLoadingAdd to favorites

 

Raw-Nutter-Butter-Ice-Cream-Sandwich2Looking 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!

Raw-Nutter-Butter-Ice-Cream-Sandwich5Ingredients:

Peanut Butter Ice Cream: Yields 2 cups batter (24 dots – little extra left over)

  • 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 Himalayan pink salt

Peanut Butter Cookie: Yields 50 single cookies using cookie scoop (2 tsp)

  • 2 cups rolled oats, gluten-free
  • 1 cup oat flour (see below)
  • 1 tsp Himalayan pink salt
  • 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

Chocolate Ganache: Yields 1 cup

  • 3/4 cup raw dark agave syrup or maple syrup
  • 3/4 cup raw cacao powder
  • 1/3 cup raw cold pressed coconut oil, melted
  • 1/8 tsp Himalayan pink salt

Preparation:

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.

Cookies:

  1. To make your oat flour, place 1 cup oats in the food processor and process until it becomes a fine powder.
    • In case you are wondering…. I used whole and ground oats to get the perfect texture.
  2. Add the whole oats and salt, pulsing together just a few times.
  3. Remove the lid of the processor and add the peanut butter, agave, honey, coconut oil and vanilla.
    • Don’t drop it all in one place, spread it around as you add it.
  4. Process until the batter starts to create a ball-like texture.
    • You may need to stop a few times and scrap the sides and spread the dough around evenly.
    • Be careful that you don’t over-process the mixture.  This will create a very oily batter.
  5. Cover a cookie sheet with wax paper and place the cookies on the tray.  Form balls and flatten with a fork.
    • To prevent the fork from sticking to the cookies as you press them, I find it helpful to dip the fork into water in between pressing the cookies.
    • Cover with plastic wrap and freeze.

 Chocolate Ganache:

  1. Ina high-powered blender combine the sweetener, cacao, coconut oil and salt. Process until smooth.
    • The ganache will take on a glossy sheen to it when ready.
    • Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.
  2. Store in a glass container in the fridge or put in a squeeze bottle.

 Assembly:

  1. Sandwich an ice cream disc between two cookies.
  2. After making the ice cream sandwiches, drizzle some more chocolate over the top.
  3. 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

Raw-Nutter-Butter-Ice-Cream-Sandwich3

Raw-Nutter-Butter-Ice-Cream-Sandwich1

 

Pinterest Facebook Twitter Plusone Stumbleupon

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!

Leave a Reply

Your email address will not be published. Required fields are marked *

3 × 1 =

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>