Ingredients
Equipment
Instructions
Let's Begin!
- Mix peanut butter, almond butter, sugar, and egg in a bowl.
- Scoop dough onto cookie sheet. Using a fork, do a criss cross motion on top of each dough ball.
- Bake at 350° for 10-12 minutes.
- Slice the pint of ice cream and layer in between.
- Enjoy!
Nutrition
Notes
- Let the cookies cool completely before assembling, warm cookies will melt the ice cream instantly.
- Use a chef's knife dipped in hot water to slice the ice cream pint cleanly and evenly.
- Peanut butter or almond butter alone both work fine if you don't want to use both.
- For a firmer bite, freeze assembled sandwiches for 20–30 minutes before serving; skip that step for a softer, gooier texture.
- To make dairy-free, swap in a dairy-free nut butter and a vegan dulce de leche or coconut caramel ice cream.
- Let sandwiches sit at room temperature for about 5 minutes before eating if the cookies get too firm in the freezer.
- Store wrapped tightly in the freezer for up to 2 weeks.