Ingredients

The following ingredients have 4 Servings
  • 1 ¼ cups oat flour (1 ¼ cups old-fashioned oats ground in your Vitamix)
  • ½ tsp  sea salt
  • ¼ tsp  baking soda
  • ½ cup creamy peanut butter
  • 1 TBS  coconut oil  (measured in solid state)
  • 2 TBS  coconut sugar
  • 2 TBS  honey (or maple syrup for vegan)
  • 1 tsp  pure vanilla extract
  • 2 TBS  unsweetened vanilla almond milk
  • ½ cup  mini chocolate chips
  • 3 cups vegan ice cream (chocolate peanut butter, chocolate sea salt or vanilla)

Instruction

  • Line two identical 8x4” loaf pans with wax paper, set aside. (Make sure one of the pans is lined all the way up the sides)
  • In a small bowl combine the dry ingredients (oat flour, sea salt, baking soda and coconut sugar). Set aside.
  • In a medium bowl mix together the peanut butter and coconut oil until combined.
  • Add honey, vanilla and almond milk and stir until combined.
  • Add dry ingredients into the wet mixture and mix until completely combined.
  • Add chocolate chips and stir until they are evenly distributed in the dough.
  • Put an equal amount of batter in the bottom of each prepared pan (just over ¾ cup) and press until flat and even.
  • Place in the freezer until hardened (1 hour)
  • Measure out 3 cups of ice cream and transfer it to a bowl to soften.
  • Pour the softened ice cream into the loaf pan that is completely lined with wax paper. Smooth it out so it’s evenly distributed on top of the cookie dough layer.
  • Remove the second cookie dough layer from its pan and place it on top of the ice cream. Gently press it down so that it’s firmly in place.
  • Put the loaf pan into the freezer until hardened.
  • Cut and serve!