These suuuuper yummy "ice cream" bars are the spot hitters simply because well, cookie dough. Oh my gosh they are so very good. To think that they are paleo is pretty surreal. We make these on occasion when we are loosing the battle to satisfy the cookie dough craving. They are the real deal and taste way better than any store bought tub of cookie dough I ever bought at 1am. I hope you enjoy these! You can make your own dairy free ice cream to stuff them with or buy store bought OR my favorite is just eating the cookie dough.
- 2 cups cashew butter
- 1/2 cup browned Kerrygold grass-fed butter or 1/4 cup melted ghee1/4 cup coconut flour
- 1/4 cup raw honey, melted
- 1/2 teaspoon sea salt
- 1/2 teaspoon vanilla
- dash of cinnamon
- 3/4 cup "Enjoy Life" Extra Dark Chocolate Chips
1. Brown the butter by putting it in a shallow sauce pot on medium-low heat until it becomes a dark golden brown. You will know it’s ready when it smells like toffee. Take the butter off the burner right after it reaches this point to prevent burning.
2. In a medium sized bowl add the cashew butter, browned butter, coconut flour and stir together. Next add the honey, sea salt, vanilla, cinnamon, and stir until combined.
3. Cover the bowl and place it in the freezer for about 20 minutes. You want the cookie dough to harden up a bit but you still want it to be somewhat pliable so you can work with it.
4. Remove from the freezer and fold in the 3/4 cup of chocolate chips. If you add them before going in the freezer they will sink and settle at the bottom.
5. Line an 8×8 glass or metal pan with parchment paper.
6. Divide the cookie dough into two equal halves. Take one of the halves and press it down evenly into the bottom of the parchment lined pan. Then grab the sides of the parchment paper and remove the layer of pressed cookie dough and set it aside. Now lay another sheet of parchment paper in the pan and repeat the process by adding the remaining half of cookie dough. Press down the same as before until it’s evenly distributed across the bottom of the pan. Then gently set the other layer of cookie dough, that you previously set aside, on top. Cover and place the pan back in the freezer to let the cookie dough layers harden for 20 minutes.
7. Once the dough is ready, uncover and grab the sides of parchment paper and remove the top layer of cookie dough. Set it aside. Scoop out the ice cream and use a rubber spatula to spread it evenly over the bottom layer of cookie dough that still remains in the pan. If you went with a store bought ice cream you may need to soften it first for a few seconds in the microwave. Once you have evenly distributed the ice cream layer, take the remaining cookie dough layer on the parchment paper that you set aside, flip it upside down on top of the ice cream layer and remove the parchment paper, which will now be on the top. Press down evenly into place. Cover and put back in the freezer for at least 30 minutes or even overnight.
8. Once it’s ready, run a large knife under water and allow it to heat up. Dry the knife and use it to cut your ice cream sandwiches. Use a spatula to remove each one from the pan and enjoy!