Words of wisdom from me: if you’re going to treat yourself, treat yourself right. A mound of rich peanut butter ice cream sandwiched between dark, fudgy, brownie-esque cookies and rolled in chopped roasted peanuts is treating yourself right, I do believe. Add in a whallop of fiber and vitamin B6 and the treating right reaches epic levels.
So the basic idea here is make some black bean cookies, which have a nice fiber and nutrient boost in addition to tasting like heavenly fudge brownie bites, and use them to sandwich mounds of vanilla ice cream to which copious amounts of peanut butter have been added. Use any ice cream you want. Non dairy, homemade, whatever you like. I used Breyer’s Carb Balance because it has extra fiber (yawn, but it tasted great). And if peanut butter and chocolate isn’t your favorite cocktail, use a flavor you like. But whatever you do…treat yo self.
I made black bean cookies along these lines before, but this time I made two important modifications. Instead of whole wheat flour I used a gluten free baking blend, and instead of brown sugar I used agave nectar. Apparently those little adjustments were the key to these cookies going from good to mind blowingly awesome.
So lets get treating. Feel great about the fiber and vitamins, wallow in the divine peanut butter and chocolate decadence, and agree to do an extra couple of minutes on the treadmill if it makes you feel better. But that can wait, because right now it’s time to treat yo self.
30 minPrep Time
10 minCook Time
40 minTotal Time
- 4 cups (about 32 oz.) vanilla ice cream or ice cream-like substance
- 1/2 c + 2 Tbs peanut butter
- 1 1/2 cups cooked black beans (or a 15 oz. can, rinsed and drained)
- 2 Tbs unsweetened almond milk
- 2 Tbs peanut butter
- 1 1/2 Tbs olive oil
- 1/2 c agave
- 1 tsp vanilla
- 3 Tbs gluten free baking blend
- 1/4 c dark cocoa
- 1 tsp baking powder
- dash salt (omit if using canned beans)
- about 1/2 c chopped roasted peanuts
- Heat the oven to 375. Line a cookie sheet with parchment, then give it a squirt of nonstick. Set the ice cream out to soften if needed.
- Combine the beans, milk, 2 Tbs peanut butter, oil, agave and vanilla in a food processor. Process until fairly smooth and the beans and reduced to tiny specs.
- Stir the baking blend, cocoa, baking powder and salt together in a small bowl. Add a little of the mixture to the processor and pulse to combine. Repeat until all the dry ingredients are combined, scraping down the sides as needed.
- Drop 12 cookies-worth of batter onto the parchment by heaping tablespoons (or use a cookie scoop) and bake for 10 minutes. Let stand for a minute before cooling completely on a rack. Drop and bake the last 4 cookies in the same way.
- While the cookies cool, stir 1/2 c + 2 Tbs peanut butter into the ice cream. Use the food processor if your ice cream's too stiff. Return to the freezer until the cookies are baked and cooled.
- Once the cookies are completely cool and the ice cream's fairly stiff, make the sandwiches. Don't worry if they're messy. Wrap them in plastic to help them keep a shape and freeze for at least 30 min. Once they're fairly set, roll the edges in chopped peanuts. Enjoy immediately or re-wrap and return to the freezer for later.
This recipe is vegan and gluten free friendly.
Nutrition info based on Breyers Low Carb vanilla ice cream.
Per sandwich, about 128g: 391 calories (241 calories from fat); 26.8g fat (41%)(0g trans); 30mg cholesterol (10%); 194mg sodium (8%); 32.3g carbohydrates (11%); 12.1g fiber (48%); 13.2g protein; Vitamin A 6%; Calcium 14%; Vitamin C 0%; Iron 19%; Potassium 12%