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Chocolate Peanut Butter Ice Cream Sandwiches

It's finally cooling off in Kansas this week, but it doesn't deter my from still craving ice cream. Ice cream is good throughout any season, so I will continue to make it and eat it always! 😋 This recipe is a bit more involved than most that I make but it is WORTH IT! They also don't look the prettiest and when you make these for toddlers definitely have multiple, multiple wipes nearby! Or in hindsight, put them in a bowl to eat with a spoon instead of as ice cream sandwiches! 😂


Ice Cream

  • 3 Tbsp. unsweetened almond milk

  • 1 large banana frozen, cut into chunks

  • 2 Tbsp. all-natural peanut butter

  • 1 scoop Chocolate Plant-Based Vegan Shakeology


  • 1 cup almond flour sift after measuring

  • 1 dash sea salt or Himalayan salt

  • 1 dash baking soda

  • 2 Tbsp. pure maple syrup

  • 1 Tbsp. extra virgin organic coconut oil melted

  • 1 tsp. pure vanilla extract

  • 2 tsp. unsweetened almond milk

  • parchment paper


For Ice Cream

  1. Place almond milk, banana, peanut butter, and Shakeology in food processor (or blender). Process until smooth.

  2. Immediately freeze and store in a tightly covered container up to five days until ready to eat.

For Cookies

  1. Preheat oven to 325° F.

  2. Lightly coat large baking sheet with spray. Set aside.

  3. Combine almond flour, salt, and baking soda in a medium bowl; mix well. Set aside.

  4. Combine maple syrup, oil, and extract in a small bowl; mix well.

  5. Add maple syrup mixture to almond flour mixture. Add almond milk; mixing to break up clumps of dough. Form dough into a ball with clean hands. Place on parchment paper. Roll into a 7-inch long log. Freeze for 50 to 60 minutes, or until firm.

  6. Cut log into twelve slices. Spread slices out on prepared baking sheet.

  7. Bake for 8 to 10 minutes, or until set.

  8. Cool for 10 minutes on baking sheet. Loosen with metal spatula, remove from baking sheet and cool completely on a wire rack (or on parchment paper).

For Ice Cream Sandwiches

  1. Place 2 Tbsp. ice cream on one cookie. Top with a second cookie. Repeat with remaining cookies.

  2. Freeze for one hour; serve immediately.

Portion Fix Containers: 1 Yellow, 1 Blue, 1½ tsp.

2B Mindset Plate: Enjoy as an occasional treat. Be sure to track it.

Recipe and photo from Beachbody's blog here.


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