PB Nice Cream Sandwiches
  • 1cup pitted dates
  • 3/4cup unsalted roasted peanuts
  • 3/4cup rolled oats, gluten free if desired
  • 1/4cup ground flaxseed
  • 1/4cup cocoa powder
  • 2tbsp honey
  • 1/8tsp salt
Nice Cream
  • 3 large ripe bananas, peeled, cut, and frozen
  • 1/4cup natural, unsweetened peanut butter
  • 1/3 cup whipping cream or coconut cream
  • 1/2tsp cinnamon
  • 1/2 tsp pure vanilla extract
  • 1/8tsp salt
  1. In small bowl, place dates and cover with warm water; let soak for 15 minutes.
  2. In food processor container, place peanuts and oats. Grind until mixture looks like coarse sand. Drain dates and pat dry with paper towel. Add dates, flaxseed, cocoa, honey, and salt to food processor container. Process until mixture sticks together when pinched between your fingers.
  3. Form dough into 12 equal-sized balls. Place on parchment paper- or silicone-lined baking sheet and press down on balls to form flat disks. If using a smaller baking sheet, you can form and freeze disks in batches. Place sheet in freezer for at least 1 hour. Lift cookie disks from sheet and store in airtight container in freezer until ready to serve.
  4. In food processor container, place frozen banana chunks; turn machine on and let it run until banana is reduced to the size of small pebbles. Scrape down sides of bowl. Add peanut butter, whipping or coconut cream, cinnamon, vanilla, and salt and continue blending until creamy. Be careful not to overblend to the point at which bananas begin to melt. If not using immediately in the sandwiches, transfer mixture to airtight container and freeze
  5. To assemble ice cream sandwiches, scoop some ice cream onto a cookie disk and top with another disk. Press down gently to slightly flatten.
Recipe Notes

Per serving: 438 calories; 12 g protein; 23 g total fat (6 g sat. fat); 57 g total carbohydrates (32 g sugars, 9 g fiber); 109 mg sodium