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?
- 1 1/2 cups almond flour
- 3 tbsp coconut flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup creamy peanut butter
- 1/2 cup coconut oil or butter softened
- 1/2 cup Swerve Sweetener
- 1 large egg room temperature
- 1 tsp vanilla extract
Peanut Butter Ice Cream Filling:
- 6 oz cream cheese softened
- 2/3 cup creamy peanut butter
- 2/3 cup powdered Swerve Sweetener
- 1/2 tsp vanilla extract
- 2/3 cup heavy cream room temperature
Preheat oven to 325F and line two baking sheets with parchment paper.
In a medium bowl, whisk together almond flour, coconut flour, baking powder, 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 32 cookies).
Use a flat-bottomed glass covered in parchment or plastic wrap to press cookies into flat discs about ¼ 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.
In a large bowl, beat cream cheese and peanut butter until smooth. Beat in sweetener and vanilla extract.
Add cream and beat until smooth.
To assemble, take one peanut butter cookie and spread the bottom with about 2 & ½ 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.