57-Peanut Butter Cocolate Chip Cookie Ice Cream Sandwiches.jpg

Serves: 3
Prep and cooking time: 35 minutes, plus 5 hours freezing time


1½ C all-purpose flour
½ C granulated sugar
½ C brown sugar
¾ tsp baking soda
1 tsp arrowroot powder
¼ tsp salt
1 C peanut butter
½ tsp pure vanilla extract
¼ C margarine, room temperature
½ C almond milk
½ (12-oz) bag dark chocolate chips
Nondairy ice cream (any flavor you’d like)


Once you’re ready, preheat the oven to 350°F.

In a large bowl, mix the flour, granulated sugar, brown sugar, baking soda, arrowroot powder, and salt. Add the peanut butter, vanilla, and margarine. Using clean hands, mix thoroughly. It’s worth the mess (using your hands gives it the right consistency). Add the almond milk, a little at a time, until it’s not too wet but not too dry. Continue with your hands. Add the chocolate chips and mix some more.

Roll the dough into 1-inch balls and place on a baking sheet with enough space between them so they can spread to be about 3-inch cookies. Flatten them slightly, first with the palm of your hand and then with your fingers.

Bake for 15 minutes, being careful to not let the bottoms burn. Remove from the oven and let cool. (They’ll still be soft when removed—they’ll harden as they cool.)

Sandwich as much ice cream between two cookies as you’d like and enjoy immediately.