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Peanut Butter Chocolate Chip Ice Cream Sandwiches

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Peanut Butter Chocolate Chip Ice Cream Sandwiches

I spent a large portion of my life living in Alaska and just never broke down to make Eskimo Ice Cream.  (shakes head in disbelief) I mean really, how could I have over looked such a thing.  Check out the ingredients needs: 4 Cups seal oil, 1-1/2 pounds reindeer fat, berries of your choice, and snow!  But because I missed out on such a….unique opportunity,  I decided to make up for it by making some Peanut Butter Chocolate Chip Ice Cream Sandwiches instead.  Wise decision I think.  Perhaps a more palatable decision. haha  Being my first attempt in making ice cream sandwiches, I must say they came out OK in the appearance department but OUTSTANDING in the flavor department.  I am not used to taking photos of such volatile ingredients.  Give me a little bit more time, a walk-in freezer for a photo studio and some extra experience and I will get a much better snap shot.

I will warn you….these are big, not so much big in size but in flavor and nutrients. We find that a full bar is almost too much to eat in one sitting.  So I would recommend cutting them in half before storing them in the freezer.  It has been my experience and of others as well, that because raw dishes are packed full of life, nutrients and richness of flavor, a person tends to eat less.  The feeling of being satisfied is fulfilled much quicker.  When we eat foods that come from boxes, foods that are filled with unpronounceable ingredients, not to mention many foods lose so much of their nutritional value when cooked…that we when we eat these foods our bodies are chasing, searching for more  nutrients, thus we eat more.  You know the saying of “eating empty calories”, I say “eating empty nutrients!”  Well, that’s my theory and I am sticking to it.  :)

Ingredients for the ice cream base:

  • 2 cups raw almond milk
, click here on recipe
  • 2  cups of fresh, young Thai coconut meat
  • 1/3 cup raw agave nectar
  • 1 Tbsp raw yacon syrup
  • 1 Tbsp raw honey
  • 2 tsp vanilla extract or  1 vanilla bean pod (using only the seeds scrapped from the inside of the bean)
  • 2 Tbsp raw  cold pressed coconut oil
  • 1/4 tsp  sea salt
  • 1/2 cup chocolate chips

Preparation:

  1. Put all vanilla ice cream ingredients in the blender ( except chocolate chips ) and blend for 3 minutes.
  2. Blend until nice and creamy.
  3. If you have an ice cream maker, after mixture is blended, chill for about 1 hour in the freezer and then pour into your ice cream maker and follow the manufacturer’s instructions.
  4. If you don’t have an ice cream maker, pour into a Tupperware container and place in the freezer.  Be sure to stir it a few times an hour until frozen.
  5. Just before your ice cream is about to freeze, add in the chocolate chips.

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Making the peanut butter sandwich dough

Ingredients:

  • 2 cups oats, gluten-free
  • 1 cup oat flour*
  • 1 cup peanut butter, raw, fresh ground
  • 1/2 cup raw agave nectar
  • 1/4 cup raw honey
  • 1/4 cup + 1 Tbsp raw cold pressed coconut oil
  • 1 1/2  tsp vanilla
  • 1 tsp salt

Preparation:

  1. To make your oat flour,  place the raw 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. Using either wax paper or your Teflex dehydrator sheets, place a ball of batter in the center and then place another piece of wax paper or Teflex sheet on top, sandwiching the dough between the two sheets.  Using your rolling-pin, roll the dough out to about 1/4″ thickness.
  5. I purchased an ice cream sandwich press just like this one.
  6. Using the cutting cutter I cut out the ice cream sandwich shapes.
  7. To make this next step easier in transferring the dough to the mesh dehydrator sheet… place the mesh sheet on top of your cut outs, then place the tray frame on top of that, quickly flip it over and gently peel the Teflex sheet off.
  8. Dehydrate them at 105 degrees for up to 8hrs.  They won’t become crispy. But the outsides will firm up some.

**To melt your coconut oil** – the best way to melt you coconut oil is to boil some water in your tea kettle.  Set your 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 over heating the oil.

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Assembly:

  1. Using your ice cream sandwich mold, you will build your sandwich in layers.
  2. Start with the bottom, which will be your cookie layer.
  3. Secondly, spread your ice cream in.
  4. Now you can top it with your top cookie.
  5. You will then press all three layers together, gently.
  6. Remove from mold and freeze.

That’s as easy as it gets. :)

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2 thoughts on “Peanut Butter Chocolate Chip Ice Cream Sandwiches

  1. Michele-Ann says:

    Hi Amie Sue, I so want to try this, it looks delicious!! Any suggestions if I don’t have an ice cream sandwich press?

    • amie-sue says:

      Hello Michele-Ann…

      Lets see, for a make-shift ice cream sandwich press you could try a couple of things. Take a plastic tupperware-like container and cut off the bottom and discard it. Use the “walls” of the container as your cutter and mold. Or you could create round flat cookies and while the ice cream is a soft-serve consistency put a dollop of it on the cookie and sandwich together with a second cookie and freeze. Or order one from Amazon! :) These are so yummy, I hope you try them. amie sue

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