When summer heats up, it’s hard to resist reaching for a cool, summery treat!
The peanut butter ice cream is made from all-natural peanut butter, unsweetened almond milk, and Chocolate Vegan Shakeology. The mini cookies eschew all-purpose flour for almond flour and are sweetened with just 2 tablespoons of maple syrup for the whole batch!
Don’t have Shakeology yet? Get all of the Shakeology flavors here!
Shakeology Recipe: Chocolate Peanut Butter Ice Cream Sandwiches
Ingredients:
For the Ice Cream:
- 3 tbsp unsweetened almond milk
- 1 large banana frozen, cut into chunks
- 2 tbsp all-natural peanut butter
- 1 scoop Chocolate Vegan Shakeology
For the Cookies:
- 1 cup almond flour, sifted
- 1 dash sea salt or Himalayan salt
- 1 dash baking soda
- 2 tbsp pure maple syrup
- 1 tbsp extra virgin organic coconut oil, melted
- 1 tsp pure vanilla extract
- 2 tsp unsweetened almond milk
Preparation:
For Ice Cream:
- Place almond milk, banana, peanut butter, and Shakeology in food processor or blender. Process until smooth.
- Freeze until ready to use.
For Cookies:
- Preheat oven to 325° F. Lightly coat large baking sheet with spray. Set aside.
- Combine almond flour, salt, and baking soda in a medium bowl; mix well. Set aside.
- Combine maple syrup, oil, and extract in a small bowl; mix well.
- Add maple syrup mixture to almond flour mixture. Add almond milk; mixing to break up clumps of dough. Form dough into a ball and place on parchment paper. Roll into a 7-inch long log. Freeze until firm., then cut into twelve slices. Spread slices on prepared baking sheet and bake for 8 to 10 minutes, or until set.
For Ice Cream Sandwiches:
- Place 2 Tbsp. ice cream on one cookie. Top with a second cookie. Repeat with remaining cookies.
- Freeze for 1 hour; serve immediately.
(recipes and photos from the Team Beachbody Blog)
So tasty you won’t notice it's good for you!
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