Nutter Butter Ice Cream Sandwich

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~ raw, gluten-free, dairy-free ~

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 too 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 RAPESEED 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!

Ingredients:

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

• 1 cup raw nut or coconut based yogurt
• 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 maple syrup
• 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 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 until 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, sweeteners, 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 scrape 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 the water in between pressing the cookies.
   • Cover with plastic wrap and freeze.

 Chocolate Ganache:

1. In a 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

 

Tags: Dairy Free, Gluten Free, Refined Sugar Free, Soy Free, sugar free