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Ice cream cookie sandwich


15 minutes

1 cup oats
2/3 cup desiccated coconut
1 serving (25 grams) Two Islands peanut butter protein
1 teaspoon vanilla essence
4-5 tablespoons peanut butter
1-2 tablespoons almond milk
3/4 cup soaked dates

1. Blitz all cookie ingredients together in a food processor until combined. Mixture should be able to hold its shape but if too dry, add more peanut butter or almond milk to stiffen mixture up.

2. Using a tablespoon of mixture, shape cookies into a rough cookie shape. Try to make them evenly sized and an even amount. I made around 8 cookies.\

3. Place cookies onto baking paper on a tray or plate and place in freezer for 1-2 hours to set or overnight if you want to make them a day ahead.

4. Once set, sandwich each cookie together with peanut butter/other nut butter and ice cream flavour of choice.