It’s Almost Valentine’s Day!
Can you believe it’s almost Valentine’s Day? Just in case you haven’t gotten anything yet or if you want to make something for the special person in your life, I have a fun few blog posts for you this week, including some last minute Valentine’s Day treats!
What’s Better than PB&J?
A favor sandwich of both my kids and my husband is the ol’ peanut butter and jelly sandwich, aka PB&J. So I thought, why not take this classic flavor combo and give it a fun, new twist!
Enter…. the PB&J Ice Cream Sandwich!
Ice Cream, You Scream
This version of an ice cream sandwich has some awesome healthier twists. But don’t get worried – these twists won’t make it taste any less delicious!
The homemade ice cream is actually a protein ice cream recipe using a peanut butter protein powder. I used the Quest Peanut Butter Protein Powder because it was on sale at my local grocery store and I really wanted to try it. This ice cream recipe is so easy and you could absolutely use whatever flavor protein powder you like.
The ice cream is best made in an ice cream machine, but if you don’t have one, there are a couple of different ways that you could still make this ice cream. Have a look at my Vanilla Protein Ice Cream recipe for these tips.
To sandwich the ice cream, we need some cookies! I made a gluten-free sugar-free sugar cookie recipe recently and decided to try it out to cut cookie shapes. It worked! I was actually really happy with the batter. It is so forgiving and malleable. You can roll it out countless times or pinch broken pieces back together and the cookies still look awesome!
Putting it All Together
The key to this ice cream sandwich is putting all the pieces together. The ice cream needs to be slightly softened and the cookies need to be cooled. Then make sure you have your fave jelly ready too. Create an assembly line with all the ingredients ready to go. You’ll need to work relatively quickly so that you can assemble the sandwiches and return them to the freezer straight away (unless you’re going to eat them immediately) so that the ice cream doesn’t melt.
If you are going to eat them after they have been in the freezer, let them thaw slightly so that you can actually bite into the sandwich and not break a tooth!
I love this play on a childhood fave flavor combo! It’s such a fun, different kind of dessert for Valentine’s Day because it’s not super fancy – it’s all about bringing back childlike fun, for kids and kids at heart!
I hope you give this recipe a try! It would be a great recipe to make with kids or your partner or for yourself, because everyone deserves a treat once in a while.
*** Did you get your FREE copy of my Secretly Healthy Sweet Treats E-book? Download it right now! ***
The classic childhood fave made into an ice cream sandwich!
- ½ stick butter 4 tbsp, softened at room temperature
- ½ cup monkfruit sweetener
- 1 egg
- 1 tsp vanilla extract
- 1.5 cups almond flour
- Pinch salt
- 1 x 13 oz can coconut milk can use lite or regular
- 1 scoop 30g peanut butter flavored protein powder e.g. Quest brand
- 2 tbsp stevia, monkfruit sweetener or raw agave nectar
- Your favorite jelly
Whisk all ingredients in a medium sized bowl until there are no lumps and mixture is well combined.
Pour into an ice cream maker and follow manufacturer instructions. Alternatively, follow the instructions in the post listed above for the different ways to make the ice cream without an ice cream maket.
Spoon the ice cream into a freezer safe dish and store in the freezer till ready to make the sandwiches.
Preheat the oven to 350 deg F.
Cream together the butter and monkfruit sweetener till light and fluffy.
Add in the vanilla extract and the egg and mix thoroughly.
Add the almond flour and salt. Mix together till a soft dough forms.
Take approx half of the cookie dough and roll out between non-stick mats to ensure it doesn’t stick to the rolling pin. Roll out to approx ½” thickness.
Cut out cookie shape of your choosing e.g. hearts seem appropriate for Valentine’s Day!
Place cookies on a lined cookie sheet. The cookies won’t spread so you can place them about 1” apart.
Continue rolling out dough and cutting out cookie shapes until all the dough is used up. The dough is very forgiving, so it can be rolled out many times and pinch and rolled back together as needed.
Bake cookies for 12-15 minutes, or until lightly golden brown and cookies are firm to the touch.
Allow to cool completely before making the ice cream sandwiches.
Take ice cream is out of the freezer to thaw so that you can scoop it easily, but it is not melted.
Take two cooled cookies and lay them face side down.
Spread about ½-1 tsp of your favorite jelly on each cookie.
Place a large scoop of peanut butter ice cream on one cookie.
Take the second cookie and place it on the top of the ice cream scoop. Very gently press down on the cookie to position it. Don’t push too hard to make the ice cream ooze out of the sides or break the cookie. Just a gentle press is enough.
Repeat, quickly, with the remaining cookies.
Return ice cream sandwiches to the freezer if not eating them straight away.
If taking the ice cream sandwiches out of the freezer, allow it to thaw at room temperature till you’re able to bite through it easily.
Keep frozen ice cream sandwiches in the freezer in a resealable container.