Prep: 1 Hour
Bake: 15 Minutes
Yields: 8 Ice Cream Sandwiches
1 Foodstirs Organic Chocolate Chippy Mix
6 Tbsp Wild Friends Peanut Butter
4 Tbsp Unsalted Butter
2 Cups Semi-Sweet Chocolate Chips, melted
4 Tbsp creamy peanut butter
2 Tbsp coconut oil
Alden's Vanilla Bean Ice Cream
Preheat oven to 375 degrees and line a baking sheet with parchment paper. In a large bowl, use an electric hand blender to combine the ingredients for the cookies. Blend until a dough forms.
Place 2 Tbsp sized balls of dough onto the prepared pan, at least 2" apart. Bake 13-15 minutes, or until the edges begin to turn golden. Remove from oven and cool 5 minutes on baking sheet. Remove to wire rack and cool completely.
Place chocolate chips in a microwave safe bowl and heat in 30 second increments until melted and smooth. Place peanut butter and coconut oil in a small microwave-safe bowl. Heat 30 seconds until melted. Stir to combine.
Place one large scoop of vanilla ice cream onto the bottom side of one cookie. Place another cookie on top of the ice cream, then gently press together. Dip half of the cookie into the melted chocolate, then onto a parchment lined baking sheet. Repeat with remaining ingredients.
Freeze sandwiches 5 minutes to set chocolate. Remove from freezer and drizzle with peanut butter mixture.