Nutter Butter Ice Cream Sandwiches
Creamy no-churn peanut butter ice cream sandwiched between two tender
peanut butter cookies. This delicious low carb, grain-free dessert
recipe requires no ice cream maker. What are you waiting for?
Cookies:
1 1/2 cups almond flour
1/4 cup coconut flour
1 1/2 tsp baking powder
1 tsp xanthan gum
1/2 tsp salt
3/4 cup creamy peanut butter
1/2 cup coconut oil, softened
1/2 cup Swerve Sweetener
1 large egg, room temperature
1 tsp vanilla extract
Peanut Butter Ice Cream Filling:
8 oz cream cheese, softened
3/4 cup creamy peanut butter
1/2 cup powdered Swerve Sweetener
1/2 tsp vanilla extract
1/4 tsp stevia extract
3/4 cup heavy cream, room temperature
Cookies:
Preheat oven to 325 degrees F and line two baking sheets with parchment
paper.
In a medium bowl, whisk together almond flour, coconut flour, baking
powder, xanthan gum, and salt.
In a large bowl, beat together peanut butter and coconut oil until well
combined. Beat in sweetener, then beat in egg and vanilla extract.
Beat in almond flour mixture until dough comes together.
Form dough into 1-inch balls and place about 3 inches apart on prepared
baking sheets (you should get 30 cookies).
Use a flat-bottomed glass covered in parchment or plastic wrap to press
cookies into flat discs about 1/4 inch thick. Score tops with a fork to
create a criss-cross pattern.
Bake cookies 13 to 15 minutes, or until just lightly browned and set.
Remove and let cool completely.
Filling:
In a large bowl, beat cream cheese and peanut butter until smooth. Beat
in sweetener, vanilla and stevia.
Add cream and beat until smooth.
To assemble, take one peanut butter cookie and spread the bottom with
about 2 & 1/2 tablespoons of peanut butter filling. Top with another
cookie, bottom-side in.
Repeat with remaining cookies and filling. Freeze cookies 2 hours before
serving. If frozen longer, allow to soften at room temperature for 10
minutes before serving.
Makes: 15 Sandwich Cookies
Nutritional Information per Sandwich: Cal 369, Sat fat acids: 14.77g,
fat: 32.87g, Cholesterol: 36mg, Carbohydrate: 9.77g, Fiber: 3.42g,
Protein: 10.78g
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Posted by: Darlene BC <dsharple@shaw.ca>
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