Chocolate Peanut Butter Ice Cream Sandwiches

This is kid food all grown up! These make-ahead treats add a fun, finishing touch to summer’s light dinner fare or a refreshing end to winter’s heartiest suppers.

Serves: 4Hands-on: 20 minutesTotal: 8 hours 45 minutesDifficulty: Easy

Serves: 4


  • 1 1⁄2 cups rolled oats
  • 1⁄8 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1⁄2 cup raw cacao powder
  • 1⁄2 cup natural peanut butter
  • 1 Tbsp. unrefined coconut oil, liquefied
  • 1 cup maple syrup
  • 1 pint chocolate ice cream, softened


  • Preheat oven to 350°F. Line a baking sheet with parchment paper.
  • In the bowl of a food processor, grind rolled oats. Wipe out the bowl.
  • In a medium bowl, mix together the ground oats, salt, baking soda, cinnamon, and cacao powder and set aside.
  • In a food processor, blend peanut butter, oil and maple syrup. Add oat mixture to the peanut butter mixture in the food processor.
  • With moist hands, form rounded tablespoons of the mixture and place on prepared baking sheet (several inches apart, as cookies will spread).
  • Bake 8 to 10 minutes, or until cookies are fully set. Press very gently on the centers with a spatula, only a light imprint should appear when cookies are done. Cool completely on sheet before transferring.
  • Once cookies are completely cool, place a generous scoop of ice cream on top of each of four cookies. Top each with another cookie and press gently between sheets of waxed paper till sandwiches form.
  • Wrap and freeze sandwiches 8 to 12 hours or overnight.