Mini Cookie Dough Ice Cream Sandwiches
A dreamy no-bake treat with soft cookie dough and a creamy frozen center. Perfectly portioned and irresistibly indulgent!
Equipment
- 1 Mixing bowl
- 1 Muffin tin
- Mini paper liners
Ingredients
Main ingredients
- ½ cup Almond flour
- Pinch Salt
- ¼ cup Creamy cashew butter or peanut, almond, sunflower seed, or soy nut butter
- 1 ½ tablespoons Maple syrup or honey
- ¼ teaspoon Vanilla extract
- 2 tablespoons Mini chocolate chips semi-sweet or dark
- 6 tablespoons Ice cream
Instructions
Instructions
- In a medium bowl, stir together the almond flour, salt, nut butter, maple syrup, and vanilla until smooth and dough-like.
- Fold in the mini chocolate chips gently.
- Scoop about 1 tablespoon of dough, roll it into a ball, and press it into the bottom of each lined muffin cup—it should be flat but still a little pillowy.
- Place a small spoonful of ice cream on top of each cookie base.
- Roll another 1 tablespoon of dough into a ball, flatten it between your palms, and gently press it over the middle layer to form your sandwich.
- Place the muffin tin in the freezer for at least 2–3 hours, or until solid.
- If you used liners, simply lift them out and peel away before eating. Transfer your sandwiches to a smaller airtight container or freezer-safe bag and enjoy straight from the freezer anytime.
Notes
For a nut-free version, use sunflower seed butter or soy nut butter. Store sandwiches in an airtight container for up to 2 weeks. For a vegan option, use dairy-free ice cream and maple syrup instead of honey.