introduction
This recipe makes a simple, sweet treat: peanut butter cookies sandwiched around low-carb ice cream. It is easy and fast to make at home. If you like cookie desserts, try our Boston cream pie cookies for another idea.
why make this recipe
You make this recipe when you want a quick, low-carb dessert that still feels special. It uses few pantry items and one egg, so it comes together fast. Kids and adults both like the peanut butter flavor. For other peanut butter snack ideas, see the carrot cake energy bites with peanut butter page.
how to make Peanut Butter Cookie Ice Cream Sandwich
Make the peanut butter cookies, cool them, then sandwich ice cream between two cookies. Press gently so the ice cream spreads but the cookies do not break. Freeze if you want firmer sandwiches or serve right away for a soft bite.
Ingredients :
1 cup peanut butter, 1/2 cup sweetener (erythritol or your choice), 1 large egg, 1 tsp vanilla extract, 1 cup low-carb ice cream (no-churn or your choice), Pinch of salt
Directions :
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together peanut butter, sweetener, egg, vanilla extract, and salt until well combined.
- Scoop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper and flatten slightly.
- Bake for 10-12 minutes or until the edges are golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Once cookies are cool, scoop a generous amount of low-carb ice cream onto the flat side of one cookie and top with another cookie, pressing gently to create a sandwich.
- Repeat with remaining cookies and ice cream.
- Serve immediately or freeze for later.
how to serve Peanut Butter Cookie Ice Cream Sandwich
Serve them right away if you like soft ice cream. For a cleaner bite, freeze the sandwiches for 30–60 minutes first. You can roll the edges in chopped nuts, cocoa powder, or a few sugar-free sprinkles for a nice look. For savory-peanut meal ideas, check the chicken crispy rice salad with peanut dressing.
how to store Peanut Butter Cookie Ice Cream Sandwich
If you plan to eat them soon, keep sandwiches in an airtight container in the freezer. Place parchment between layers so they do not stick. They keep well for up to 2 weeks. To serve from frozen, let sit 5 minutes to soften a bit.
tips to make Peanut Butter Cookie Ice Cream Sandwich
- Use a firm scoop for even cookie size.
- Do not overbake the cookies; they will harden as they cool.
- Work fast when assembling if the ice cream is soft, and refreeze the finished sandwiches for firmer results.
- If your peanut butter is oily, stir it first for a smooth dough.
variation (if any)
- Add a few sugar-free chocolate chips to the dough for chocolate-peanut flavor.
- Use flavored low-carb ice cream like chocolate, strawberry, or vanilla bean.
- Press a little sea salt on the cookie flats before sandwiching for a salty-sweet taste.
FAQs
Q: Can I use regular sugar instead of erythritol?
A: Yes. Use the same amount of sugar if you do not need low-carb.
Q: Can I make the cookies ahead of time?
A: Yes. Bake and cool cookies, then store in an airtight container. Assemble with ice cream when ready.
Q: How do I prevent the cookies from sticking to the pan?
A: Use parchment paper or a silicone mat. That helps them lift off easily.
Q: Can I use store-bought peanut butter?
A: Yes. Natural or smooth peanut butter both work. Stir natural peanut butter first if the oil has separated.
Q: Is there a dairy-free option for the ice cream?
A: Yes. Use a dairy-free low-carb ice cream or frozen coconut cream for a similar texture.
Conclusion
If you want another take on peanut butter cookie treats and ice cream sandwiches, see this recipe for a different twist: Peanut Butter Cookie Ice Cream Sandwich – Glorious Treats.
Print
Peanut Butter Cookie Ice Cream Sandwich
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Diet: Low-Carb
Description
A simple, low-carb dessert featuring peanut butter cookies sandwiched with low-carb ice cream.
Ingredients
- 1 cup peanut butter
- 1/2 cup sweetener (erythritol or your choice)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup low-carb ice cream (no-churn or your choice)
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C).
- Mix together peanut butter, sweetener, egg, vanilla extract, and salt until well combined.
- Scoop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper and flatten slightly.
- Bake for 10-12 minutes or until the edges are golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Once cookies are cool, scoop a generous amount of low-carb ice cream onto the flat side of one cookie and top with another cookie, pressing gently to create a sandwich.
- Repeat with remaining cookies and ice cream.
- Serve immediately or freeze for later.
Notes
For a cleaner bite, freeze the sandwiches for 30–60 minutes. You can roll the edges in chopped nuts, cocoa powder, or sugar-free sprinkles for added flair.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 45mg
Keywords: peanut butter cookies, ice cream sandwich, low-carb dessert, quick dessert, gluten-free dessert