Vegan & Gluten-Free Peanut Butter Cookie Dough Ice Cream Sandwiches are a healthy summer dessert! This no-bake recipe is so easy to make and perfect for chocolate peanut butter lovers!
Line two identical 8x4” loaf pans with wax paper, set aside. (Make sure one of the pans is lined all the way up the sides)
In a small bowl combine the dry ingredients (oat flour, sea salt, baking soda and coconut sugar). Set aside.
In a medium bowl mix together the peanut butter and coconut oil until combined.
Add honey, vanilla and almond milk and stir until combined.
Add dry ingredients into the wet mixture and mix until completely combined.
Add chocolate chips and stir until they are evenly distributed in the dough.
Put an equal amount of batter in the bottom of each prepared pan (just over ¾ cup) and press until flat and even.
Place in the freezer until hardened (1 hour)
Measure out 3 cups of ice cream and transfer it to a bowl to soften.
Pour the softened ice cream into the loaf pan that is completely lined with wax paper. Smooth it out so it’s evenly distributed on top of the cookie dough layer.
Remove the second cookie dough layer from its pan and place it on top of the ice cream. Gently press it down so that it’s firmly in place.