In our house, summer means lots of ice cream. I’ve been making this Chocolate Peanut Butter Nice Cream for the kids since Jack was a toddler, so I decided to make it into cookie cups. The kids loved this fun treat!
These can be stored in the freezer and then thawed on the counter for 5 minutes before enjoying.
GF/DF Chocolate Peanut Butter Nice Cream Cups
The combination of creamy ice cream in a crunchy cookie cup is the best on a hot day!
Ingredients
Cookie Cup Ingredients:
- 1/4 cup coconut sugar
- 3 tbsp butter or coconut oil, softened
- 1 cup almond flour
Nice Cream Ingredients:
- 3 small ripe frozen chopped bananas
- 1/4 cup nut milk
- 1/3 cup cacao powder
- 1/3 cup peanut butter
- 1/2 tsp vanilla
Instructions
- Preheat the oven to 350F and lightly grease a muffin tin.
- Mix together the crust ingredients. Spread the dough out to cover the muffin bottom and sides. Bake for 10-15 minutes, or until the edges turn golden brown.
- While baking, process the nice cream ingredients together, being careful not to blend too much that it turns into a smoothie. Place in the freezer.
- When cookies are done, place in the fridge to cool. Once cooled, add a scoop of ice cream to the cookie cup, add toppings (optional), and enjoy immediately! (You can also store in the freezer until ready to enjoy.)
