Tasty, healthy recipes for everyday.


Peanut Butter Ice Cream Sandwiches

Time: 45 mins | Serves: 7

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1 cup oat flour

1 cup almond meal

1/4 cup low FODMAP self-raising flour

1 tsp baking powder

pinch salt

1/2 cup Mayver’s Smooth Peanut Butter

6 tbsp almond milk

1/2 cup caster sugar

1/2 cup brown sugar

Ice Cream

150 g frozen banana

1 tbsp almond milk

1 tsp maple syrup

1/2 tsp vanilla bean paste


  1. In a large mixing bowl, whisk together all the wet ingredients for the cookies.
  2. Gradually sift in the dry ingredients, stirring after each 1/2 cup addition or so, until a uniform and still slightly sticky dough forms.
  3. Place the dough in the fridge for 30 minutes. Meanwhile, preheat the oven to 180 degrees Celsius and prepare the banana ice cream.
  4. In a high speed blender, blend the frozen banana until it has been reduced into tiny pieces.
  5. Add the milk, maple syrup and vanilla bean paste and process until smooth and creamy.
  6. Place the ice cream in the freezer until required when assembling the cookie sandwiches.
  7. Once the oven is preheated, roll the chilled dough out into 14 balls and place them evenly on a lined baking sheet (you will need to do 2 batches). Flatten the balls with your hand or with a fork lightly coated in flour.
  8. Bake the cookies for 10-12 minutes or until slightly golden. Allow cooling on a rack completely.
  9. To assemble, scoop a chunk of the banana ice cream onto the flat side of one cookie, and sandwich another on top.

Amazing recipe by @thatlofolife