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    Peanut Butter and Chocolate Ice Cream Sandwiches

    Peanut Butter and Chocolate Ice Cream Sandwiches

     

    Servings: 12

    Prep Time: 15 minutes

    Cook Time: 15 minutes

     

    Ingredients for Peanut Butter Cookies

    ½ Cup Swerve Granulated Sugar

    ¼ Cup Grass Fed Butter

    ¾ Cup Peanut Butter

    3 Eggs

    1 Teaspoon Vanilla

    ½ Cup Coconut Flour

    ½ Teaspoon Baking Powder

    ¼ Teaspoon Kosher Salt

     

     

    Instructions for Peanut Butter Cookies:

    Cream together the swerve, butter and peanut butter until light and fluffy. Add in eggs, one at time scrape down the bowl between each addition, add the vanilla. Place all dry ingredient and mix together. Stir in dry ingredients in the peanut butter mixture by hand. Let dough rest for 1 hour. Bake at 325 for 8-12 minutes or until golden brown.

      

     

    Ingredients for Avocado Chocolate Mousse

    8 oz Cream Cheese (room temperature)

    2 oz 100% Chocolate

    1 Tablespoon Grass Fed Butter

    1 Small to Medium Avocado (ripe)

    1 Teaspoon Vanilla

    3 Tablespoons Swerve Icing Sugar

    ¼ Cup Whipped Cream

     

     

    Instructions for Avocado Chocolate Mousse:

    Place the chocolate in a heat stable bowl and put over a pot of water and melt, set aside. Whip the cream to medium soft peaks and set aside. Mix together your cream cheese and icing sugar until light and fluffy, add the avocado and mix until smooth. Temper a small amount of cream cheese mixture in to the chocolate mixture and whisk quickly so chocolate does not seize. Then take the chocolate mixture and fold it into remaining cream cheese mixture. Immediately fold in your whipped cream.

     

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