Peanut Butter Cookie & Raspberry “Ice Cream” Sandwiches

Amy Clevenger

by | Updated: December 2nd, 2016 | Read time: 1 minute

Cups are classy. Cones are fun. But to really revel in an ice cream experience, try slathering a scoop between two chunky, chewy cookies and drizzling honey on top. This sweet stack is a gourmet upgrade from the classic chocolate and vanilla version you screamed for as a kid. Not only are the peanut butter cookies homemade, the “ice cream” is a dairy-free treat whipped up from fresh, frozen berries and a naturally creamy banana.

Peanut Butter Cookie Ice Cream Sandwich

Peanut Butter Cookie & Raspberry “Ice Cream” Sandwiches

Makes 2


Peanut Butter Cookies
½ cup peanut butter
½ tsp. vanilla extract
½ tsp. baking soda
1 packet stevia
½ whole egg (mix egg and use 1/8 cup)
Optional: cacao nibs or chocolate chips; honey for drizzling

Dairy-Free Raspberry “Ice Cream”
½ cup raspberries, frozen
1 banana, frozen
½ tsp. vanilla extract


  1. Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
  2. Mix together all cookie ingredients except cacao nibs/chocolate chips; fold in nibs/chips.
  3. Scoop four even piles of dough on baking sheet; flatten cookies.
  4. Bake for 10 minutes (do not overcook!).
  5. To make “ice cream,” combine all ingredients in blender or food processor and blend until smooth.
  6. Layer “ice cream” between two cookies; drizzle with honey.

If you’re hungry for more, download our sweet and healthy desserts recipe e-book.