109_PB&JNoBakeIceCreamSandW_DishLand.jpg
food

PB&J No-Bake Ice Cream Sandwiches

Inspired by the Minimalist Baker, homemade strawberry and cashew ice cream get stuffed between two no-bake peanut butter cookies.

Ingredients

PB&J No-Bake Ice Cream Sandwiches

  • For the ice cream:
  • 1 1/2 cups raw cashews
  • 1 1/2 cups ripe strawberries, chopped
  • 1 to 2 tablespoons organic cane sugar, plus more as needed
  • 1/4 cup melted coconut oil (or olive oil)
  • 1 teaspoon vanilla extract
  • 1 cup full-fat coconut milk
  • 1/2 cup maple syrup

Cookies

  • 1 cup roasted, lightly salted peanuts
  • 1/2 cup raw walnuts
  • 1/3 cup dates (approximately 6), pitted
  • 1/2 cup salted, creamy peanut butter
  • Sea salt to taste
  • 1 cup pistachios, chopped

Steps

PB&J No-Bake Ice Cream Sandwiches

  1. The night before:
  2. Place ice cream maker bowl in the freezer to chill overnight. Soak the cashews in boiling water for 1 hour.
  3. In a medium bowl, add the strawberries and sugar and stir/mash to combine. Adjust the amount of sugar according to taste. Set aside.
  4. Drain the cashews and add to a food processor or high-speed blender with the coconut oil, vanilla, coconut milk, maple syrup and half the strawberries. Blend until smooth. If more liquid is needed, add more coconut milk. Adjust sweetness if needed.
  5. Transfer liquid to a large bowl and cover. Chill for one hour. Cover remaining strawberries and store in refrigerator.
  6. For the ice cream:
  7. Assemble the ice cream maker. Pour the chilled ice cream base into the ice cream maker and churn according to the manufacturer's instructions until a thick soft serve is reached, about 30 minutes. Towards the end of the churning, add the remaining strawberries and turn off the machine once they are incorporated.
  8. Transfer to a freezer-safe container and freeze for 4 to 6 hours, or until firm.
  9. To assemble the ice cream sandwiches:
  10. Remove the ice cream from the freezer and let thaw for 15 minutes. Place a scoop of ice cream between two cookies, and roll in chopped pistachios. Enjoy immediately or place back in the freeze to set.

Cookies

  1. In a food processor, add the peanuts and walnuts and pulse into a meal. Remove and set aside. Add the dates to the food processor and pulse until they form a ball (add a few drops of water to help this process if needed). Add the peanut butter and nut meal back in and pulse to combine. Taste and add salt if needed.
  2. Scoop out tablespoon-sized amounts of dough and form into cookie shapes with your hands. The dough should make about 14 cookies. Place on a parchment-lined baking sheet, and smash down with a fork, making crosshatch marks on the tops. Sprinkle with sea salt (optional), and place in the freezer to firm for about 1 hour.