Vegan Peanut Butter + Blackberry Jam Ice Cream Sandwiches
Difficulty: 3/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)
Prep & Cook Time: 120 minutes
The Challenge: Peanut Butter + Jelly Ice Cream Sandwiches
First, we made vegan dairy-free peanut butter dark chocolate swirl ice cream. Damn.
Now, we are taking that ice cream, smothering it a Blackberry Jam sauce and squishing it between two plant-based sugar cookies. Like double damn!
That’s right its VEGAN PB+J ICE CREAM SANDWICHES. Yum Yum Yum
I don’t love sweets, but I do love PB. And if I was ever going to have an ice cream sandwich…this seemed like the perfect way to do it! Salty, sweet, decadent, cold, and melt in your mouth. EEEEEP. Love it.
The cookie is just a pretty standard sugar cookie. I used coconut sugar over regular sugar to make it a little less sweet. The blackberry jam is cut with fresh lime juice for a nice freshness to cut through the sweetness. And if you haven’t tried my vegan peanut butter dark chocolate swirl…my gooooodness. Check it out here!
Alright well that’s probably about all you need to know.
Let's get into it!
2 cups AP flour
1/2 cup coconut sugar
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 cup vegan butter
1 tsp real vanilla extract
3 tbl unsweetened almond milk (or other dairy-free)
Equipment You'll Need:
Food Processor . Measuring Cups . Measuring Spoons . Sharp Knife . Cutting Board . Mixing Bowls . Baking Sheet . Parchment Paper . Nonstick Pan
Before You Cook:
Get your vegan peanut butter ice cream into the freezer (does not need completely done just to the last step where you freeze it to set)
Preheat oven to 350F