I don’t even know what to call this dessert because the recipe is actually a variation on “Eating Clean with a Dirty Mind’s” Ice cream Sandwiches When I saw her pictures, heard her descriptions, and saw the ingredients, I knew I had to try it. However, I’m not a big complicated recipe kinda person, and there were a few steps to actually get the goodness. I always start with the original recipe as it’s called for so I know exactly how it’s intended to taste. Then, I put my spin on it to make it more convenient, or suite my palate, etc. The original recipe was amazing! This is my personal spin on it though….and you could easily halve the recipe to make a thinner layer. The photo is a half batch that was frozen in an 8×8 to give you an idea of thickness. The photo is also of a version with homemade sunflower/walnut butter and tahini mixture. The first time I made it, I did the original cashew butter. All are good! The one with sunbutter tastes a lot like peanut butter fudge, so if you are going for a classic chocolate chip cookie flavor, I would stick with almond butter or cashew butter.
Holy Moly Goodness
-Cookie Dough Layers-
- 2 cups nut butter of choice (almond, cashew, sunbutter)
- 1/2 cup browned butter (don’t change this! Although I’m sure it’d be good regular, too)
- 1/4 cup coconut flour
- 1/4 cup maple syrup
- 1/2 teaspoon sea salt
- 1/2 teaspoon vanilla
- dash of cinnamon
- 3/4 cup Dark Chocolate Chips
1. Brown the butter by putting it in a shallow sauce pot on medium-low heat until it becomes a dark golden brown. You will know it’s ready when it smells like toffee. Take the butter off the burner right after it reaches this point to prevent burning.
2. In a medium sized bowl add the nut butter, browned butter, coconut flour and stir together. Next add the maple syrup, sea salt, vanilla, cinnamon, and stir until combined.
3. Cover the bowl and place it in the freezer for about 20 minutes. You want the cookie dough to harden up a bit but you still want it to be somewhat pliable so you can work with it.
4. Remove from the freezer and fold in the 3/4 cup of chocolate chips. If you add them before going in the freezer they will sink and settle at the bottom.
5. Line an 8×8 glass or metal pan with parchment paper and pour in the batter.
6. Put in freezer for at least 20 minutes.
7. While it is freezing, make vanilla ice cream!
This is amazing all by itself, but feel free to top a piece with a scoop of coconut milk ice cream! This will give you all the same flavors, minus the steps of making it into a sandwich!