Chocolate Peanut Butter Ice Cream Sandwiches

Chocolate Peanut Butter Ice Cream Sandwiches

The peanut butter ice cream — or “nice cream” — is made from all-natural peanut butter, unsweetened almond milk, and Chocolate Shakeology.

The mini cookies ditch all-purpose flour for almond flour and are sweetened with just two tablespoons of maple syrup for the whole batch.

We think they’d be equally yummy with this green tea matcha ice cream!

ice cream sandwiches
3.45 from 27 votes

Chocolate Peanut Butter Ice Cream Sandwiches

Chocolate Peanut Butter Ice Cream sandwiches are a delicious treat! 

Course Dessert
Prep Time 15 mins
Cook Time 10 mins
Total Time 2 hrs 55 mins
Servings 6 Sandwiches
Calories 228 kcal
Author Beachbody


Ice Cream

  • 3 Tbsp. unsweetened almond milk
  • 1 large banana frozen, cut into chunks
  • 2 Tbsp. all-natural peanut butter
  • 1 scoop Chocolate Plant-Based Vegan Shakeology


  • 1 cup almond flour sift after measuring
  • 1 dash sea salt or Himalayan salt
  • 1 dash baking soda
  • 2 Tbsp. pure maple syrup
  • 1 Tbsp. extra virgin organic coconut oil melted
  • 1 tsp. pure vanilla extract
  • 2 tsp. unsweetened almond milk
  • parchment paper


For Ice Cream

  1. Place almond milk, banana, peanut butter, and Shakeology in food processor (or blender). Process until smooth.

  2. Immediately freeze and store in a tightly covered container up to five days until ready to eat.

For Cookies

  1. Preheat oven to 325° F.

  2. Lightly coat large baking sheet with spray. Set aside. 

  3. Combine almond flour, salt, and baking soda in a medium bowl; mix well. Set aside.

  4. Combine maple syrup, oil, and extract in a small bowl; mix well. 

  5. Add maple syrup mixture to almond flour mixture. Add almond milk; mixing to break up clumps of dough. Form dough into a ball with clean hands. Place on parchment paper. Roll into a 7-inch long log. Freeze for 50 to 60 minutes, or until firm.

  6. Cut log into twelve slices. Spread slices out on prepared baking sheet.

  7. Bake for 8 to 10 minutes, or until set.

  8. Cool for 10 minutes on baking sheet. Loosen with metal spatula, remove from baking sheet and cool completely on a wire rack (or on parchment paper).

For Ice Cream Sandwiches

  1. Place 2 Tbsp. ice cream on one cookie. Top with a second cookie. Repeat with remaining cookies.

  2. Freeze for one hour; serve immediately.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Chocolate Peanut Butter Ice Cream Sandwiches
Amount Per Serving (1 sandwich)
Calories 228 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g19%
Sodium 148mg6%
Carbohydrates 18g6%
Fiber 4g17%
Sugar 10g11%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.

Container Equivalents
1 Yellow
1 Blue
1½ tsp.

2B Mindset Plate It!
Enjoy as an occasional treat. Be sure to track it.

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Photos by Rebecca Gutierrez