Peanut Butter Cup Ice Cream Sandwiches

Yield 3 servings

For the cookies:

  • 3 tablespoons shredded coconut
  • 2 small ripe bananas
  • 1 tablespoon cacao nibs
  • 1 teaspoon psyllium husk, optional
  • 1/2 tablespoon coconut butter/tahini or peanut butter, optional
  • Dash of cinnamon, nutmeg

For the ice cream:

  • 2 frozen, ripe bananas
  • 1- 2 tablespoons nut milk
  • 1 tablespoon cacao nibs

1. To prepare cookies, combine all ingredients in a food processor and process for 1 minute or until the mixture starts to come together. Add cacao nibs and pulse together. Remove from food processor and roll out between two pieces of parchment paper. Use cookie cutter to cut circle shapes. Transfer cookies to a tray and place in the freezer to set.

2. To prepare filling, place banana chunks and a splash of milk into blender/food processor and blend until smooth. You may need to scrape down the sides a few times or add another splash of milk to help the mixture move. When the ice cream is done, fold in the chopped and frozen peanut butter cups and cacao nibs.

3. To assemble sandwiches, remove cookies from freezer. Place a large scoop of ice cream on the center of half of the cookies. Then place another cookie on top and gently press down.

4. Store it in the freezer for a couple of hours before eating. You can dip them in melted chocolate, so that you have a little more chocolate in your life!

5. Enjoy!