Peanut Butter Chocolate Chunk Ice Cream Sandwiches

Gluten free and dairy free options! 

"There is nothing better than an ice cream sammie in the summer! You can easily adapt this recipe to be dairy-free by using your favorite non-dairy ice cream. The KRISP bars add the perfect crunch to these sandwiches, and you know I can’t make a recipe without adding a chocolate peanut butter flavor :)" - @fleekyfoods

Ingredients: 

• 1/3 cup and 1 TBSP melted coconut oil 
• 1 cup coconut sugar 
• 1 tsp vanilla extract 
• 1 egg 
• 2 1/3 cups oat flour 
• 1/2 tsp salt 
• 1 tsp baking soda  
• 1/2 cup chocolate  
• 2 – 3 Peanut Butter Chocolate Chunk CanDo KRISP  
• Ice cream 

Instructions: 

1. Combine 1/3 cup and 1 tbsp melted coconut oil with 1 cup coconut sugar and 1 tsp vanilla extract. 
2. Add in 1 egg. 
3. Add in 2 1/3 cups oat flour, 1/2 tsp salt, and 1 tsp baking soda. 
4. Fold in 1/2 cup chopped DF chocolate. 
5. Scoop using an ice cream scooper onto a parchment lined baking sheet. 
6. Refrigerate for 20-30 minutes. 
7. Preheat oven to 350ºF. 
8. Bake for 12-14 minutes. 
9. Cool completely. 
10. Scoop ice cream of choice onto half of the cookies. 
11. Top with remaining cookies. 
12. Chop Peanut Butter Chocolate Chunk Keto Krisp into small pieces. 
13. Roll ice cream sandwiches in bar pieces. 
14. Store in freezer. 

Recipe by: @fleekyfoods