Peanut Butter Pretzel Ice Cream Sandwiches
Prep time
Cook time
Total time
As in all of my recipes, 1 cup equals 250 ml.
Recipe type: Dessert
Serves: 6
  • Cookie Sandwiches:
  • ½ cup peanut butter (or almond, cashew, sunflower seeds)
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • ¾ cup oat flour (or almond flour)
  • Nicecream:
  • 4 medium frozen bananas, chopped
  • ½ tsp vanilla powder
  • 2-3 Tbsp plant milk
  • Toppings:
  • salt pretzels
  • chocolate chips
  • peanut halves
  1. Place all your nicecream ingredients into a high-speed blender and blend until you have a thick mixture (use your tamper tool). Line muffin tins with parchment handles and divide the nicecream mixture equally among them, then place into the freezer for 1 hour until firm (might need longer depending on how cold your freezer is).
  2. In the meantime, place the peanut butter, maple syrup and vanilla into a bowl and use a whisk to combine until smooth. Add in the oat flour and combine until you have a sticky mixture.
  3. Use a rolling pin to roll out the batter to desired thickness and a cookie cutter to cut out circular shapes. Alternatively form small dough balls and press them down into round cookies. Place the cookies on a lined baking sheet, take a pretzel and press it down into the middle and place the sheet in the freezer for 30 minutes. If you prefer baked cookies, bake them for 5-6 minutes at 175°C/350°F and let cool down completely.
  4. Once firm, take the nicecream and cookies out of the and place the one nicecream circle in between two cookies. Roll in chocolate chips or peanuts and place back into the freezer until ready to eat!
Recipe by The Tasty K at