Nutter Butter Ice Cream Sandwiches

Yum

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?

Low Carb Peanut Butter Ice Cream SandwichesWhat do you consider the first day of summer? Do you go by the official solstice or is there another date that marks the occasion in your mind? I have heard some say that Memorial Day is the start of summer but I don’t get that. Perhaps it’s because I live in the northeast, where chilly, rainy temperatures can hold on well into June. They certainly did this year and it’s only just now beginning to feel a bit summery. But for me, summer doesn’t really start until school ends. That’s how I saw it as a kid, as a university student, as an academic advisor and now how I see it as a parent. We aren’t free to enjoy summer weather until school is out so it’s best not to even consider it summer until that first day of freedom. For my kids, that’s not until next Wednesday, thanks to all of the snow days we had this past winter. So June 25th is the first day of summer this year, I don’t care what anyone else says.

But given that the “official” first day of summer is three days away, I felt duty-bound to offer up a truly summery treat. You can’t have summer without a good ice cream sammie recipe, right? I mean, hand-held ice cream treats are practically required when the mercury rises and the humidity strikes. Remember being a kid and hanging out with your friends, riding your bikes down to the local convenience store to pick out popsicles and ice cream sandwiches? And then eating those treats, starting out slowly and lazily, then having to gobble them down faster and faster to avoid losing too much of the sweet goodness to the summer heat.

Gluten-Free Peanut Butter Ice Cream Sandwiches

Of course, it’s not like we really have that option on a low carb diet. There are a few lower carb ice cream treats on the market but they tend to be a bit junky still and not as low carb as they are when I make them myself. Plus homemade means that they usually taste better and I can play around with flavour ideas to my liking. Sure, it’s a little more effort, but I think it’s worth it. And these low carb peanut butter ice cream sandwiches are especially worth it, because the ice cream filling doesn’t require any churning! Yep, you read that right. You do NOT need an ice cream maker to make these awesome low carb treats. And awesome they are, my friends, I do declare.

Low Carb Grain-Free Nutter Butter Ice Cream Sandwiches

I originally intended for them to be made with churned ice cream, as I was going to use my low carb peanut butter ice cream recipe for the filling. Then I switched gears  at the last minute and decided I would follow the recipe for my low carb Peanut Butter Popsicles instead. But the filling was so thick, I realized that I would have to thin it out a lot to be able to churn it in an ice cream maker. So I decided to skip the churning process altogether and slap it between the cookies as it was. And hope for the best upon freezing. Thankfully, it worked perfectly. The thickness and richness of the “ice cream” filling means it doesn’t freeze overly hard. And it also doesn’t melt and drip everywhere as it warms up. It stays nice and creamy, right in the middle of your ice cream sandwich instead of dripping all onto the plate or the floor. I have to say, it might be one of my better last minute ideas…

Low Carb Nutter Butter Ice Cream Sandwiches

Nutter Butter Ice Cream Sandwiches

Yield: 15 Sandwich Cookies

Serving Size: 1 sandwich cookie

Nutter Butter Ice Cream Sandwiches

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?

Ingredients

    Cookies:
  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1 1/2 tsp baking powder
  • 1 tsp xanthan gum
  • 1/2 tsp salt
  • 3/4 cup creamy peanut butter
  • 1/2 cup Kelapo coconut oil, softened
  • 1/2 cup Swerve Sweetener
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • Peanut Butter Ice Cream Filling:
  • 8 oz cream cheese, softened
  • 3/4 cup creamy peanut butter
  • 1/2 cup powdered Swerve Sweetener
  • 1/2 tsp vanilla extract
  • 1/4 tsp stevia extract
  • 3/4 cup heavy cream, room temperature

Instructions

    Cookies:
  1. Preheat oven to 325F and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together almond flour, coconut flour, baking powder, xanthan gum, and salt.
  3. In a large bowl, beat together peanut butter and coconut oil until well combined. Beat in sweetener, then beat in egg and vanilla extract.
  4. Beat in almond flour mixture until dough comes together.
  5. Form dough into 1-inch balls and place about 3 inches apart on prepared baking sheets (you should get 30 cookies).
  6. Use a flat-bottomed glass covered in parchment or plastic wrap to press cookies into flat discs about 1/4 inch thick. Score tops with a fork to create a criss-cross pattern.
  7. Bake cookies 13 to 15 minutes, or until just lightly browned and set. Remove and let cool completely.
  8. Filling:
  9. In a large bowl, beat cream cheese and peanut butter until smooth. Beat in sweetener, vanilla and stevia.
  10. Add cream and beat until smooth.
  11. To assemble, take one peanut butter cookie and spread the bottom with about 2 & 1/2 tablespoons of peanut butter filling. Top with another cookie, bottom-side in.
  12. 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.

Notes

Serves 15. Eacy serving has 9.77 g of carbs and 3.42 g of fiber. Total NET CARBS = 6.35 g.

Food energy: 369kcal Saturated fatty acids: 14.77g Total fat: 32.87g Calories from fat: 295 Cholesterol: 36mg Carbohydrate: 9.77g Total dietary fiber: 3.42g Protein: 10.78g

http://alldayidreamaboutfood.com/2014/06/low-carb-nutter-butter-ice-cream-sandwiches.html

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Comments

  1. says

    Summer definitely requires ice cream, regardless of when it starts. These look amazing! I’ve been loving the no-churn recipes this summer so I’ll have to give yours a try:-) Especially since they are peanut butter!

  2. Judith says

    Carolyn, you are in my favorites and I check in daily….BUT this morning I saw these in Yahoo news!!
    I love that LC recipes are showing up in the news and what could be better than recipes?

  3. says

    My kids got out of school a couple of weeks ago, so we are well into the swing of summer. I must admit that I am loving the lazy mornings.

    You have once again proven that you are the queen of low-carb. These are brilliant, Carolyn!

  4. Philis says

    I wish I could eat as much neat snacks as you without gaining weight. Maybe if I was as active as you I could. Love the LOOKS of all the things you offer and make some once in a blue moon. Whenever that is.

  5. Jessica says

    Hey! These look amazing! I have a ton of peanut flour could I substitute that for the peanut butter and almond flour? I’m trying to figure out measurements :)

    • Carolyn says

      You can sub it for the almond flour, not so sure about the PB because you really need the moisture content. For the almond flour, you want less peanut flour because it’s much denser. Maybe 1 cup?

  6. Sue says

    I will give these a try since I just bought a 4 lb bag of coconut flour at Costco. Is the peanut butter natural or regular? I don’t bake low-carb exclusively so when I see “creamy peanut butter” I’m thinking it’s regular.

      • Sue says

        I made the cookies last night using natural peanut butter and they came out great. But now I’m out of peanut butter so it’s off to the Job Lot so I can make the filling. (Keeping my fingers crossed that they have my favorite, Brad’s Organic.)

  7. unterderlaterne says

    No one from all the LC bloggers have impressed me as much as you ! I wish I had the time to try all your recipes! I am working on it ! Truly amazing food! Thank you Carolyn

  8. linda says

    Hi Carolyn,

    I noticed the Chocolate Covered Peanut Butter popsicles call for 1 cup of peanut butter, but you’ve only listed 3/4 cup in these sandwiches.

    Does it matter?
    Love your ideas!

    • Carolyn says

      No, it doesn’t matter. I am always playing around with my recipes and I was trying to get the filling for the sandwiches a little less thick, and more ice cream-like.

  9. Jen M. says

    Made these the day I saw the recipe – they did not disappoint! I had some fun pressing out the cookies (read: they gave me trouble), but they were just delicious! I can’t wait to make another batch!

  10. Ann says

    Wonderful recipe!!! I used all almond flour and natural pb. I got 28 cookies, but mine were a little thicker than the pictures. If I thin them out next time I can get a couple more. I think this one is going to beat out the gingerbread cake as my all time favorite!

  11. Amy says

    Can I use something other than coconut flour for this recipe, like use almond or peanut flour instead?

    • Carolyn says

      I haven’t tested it with almond flour or peanut flour. Peanut should work but I think more almond flour would make the cookies too crumbly.

  12. rmjw3 says

    Okay, huge fan of this recipe! Any more no-churn ice cream-type of recipes? Also, Carolyn do you have any simple meals that use heavy cream? Plz point me in the right direction — AND THANK YOU!!

  13. kjustinn says

    I made this delicious recipe. they taste just like nutter butter cookies. the only mistake I made is making them too big. next time I will make them small, will be easier to handle when assembling. and a lighter snack, as they taste very rich. love them! a keeper.

  14. Brandy says

    For some reason my cookies were crumbly. I used the exact ingredients listed. Would you know what I may have done incorrectly? Thanks!

    Taste wonderful though 😉

    • Carolyn says

      Without being there, I cannot say for sure. Did you use almond meal instead of almond flour? Did they bake too long?

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