Peanut Butter Cookie Ice Cream Sandwiches

Prep Time: 10 minutes | Cook Time: 7-8 minutes | Total Time: 17 minutes

Prep Time: 10 minutes
Cook Time: 7-8 minutes
Total Time: 17 minutes

This recipe celebrates everything we love about summer treats. It’s creamy, dreamy, sweet and delicious.



1cup organic creamy peanut butter (opt for natural-style like MaraNatha)
1 cup coconut oil, melted
1 1/4 cup cane sugar
3/4 cup coconut sugar
3 large eggs
2 tsp. vanilla extract
3 cup Organic Grains all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt


1-quart organic ice cream of your choice (chocolate & banana are great)

all purpose flour 3 pound product packaging


  • In a large bowl, cream the coconut oil, peanut butter, and sugars until light and fluffy, about 4 minutes.
  • Beat in eggs (or flaxseed eggs) and vanilla. Combine the Organic Grains All-Purpose flour, baking soda, baking powder, and salt; add to creamed mixture and mix well.
    Shape into 1-inch balls and place 2-inches apart on ungreased baking sheets
  • Flatten to 3/8-inches thickness with a fork creating a crisscross-like pattern.
  • Bake at 375° for 7-8 minutes or until golden. Remove to wire racks to cool. Let cool completely before scooping a healthy serving of ice cream between two cookies.
  • Wrap the ice cream sandwich tightly in cling wrap or aluminum foil before placing it in the freezer to set, about 1 hour. Enjoy!

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