It’s peanut butter jelly ice cream sandwich time! Summer is on like Donkey Kong. Pools are open, school is out, and it’s starting to get hot. These sandwich throwback ice cream sammies couldn’t be any easier. With just 5 ingredients (yes, I said 5) and less than 30 minutes you can be lying in your lawn chair with one of these treats in your hand and your feet in the kiddie pool.
Being a teacher for the last 11 years has meant summer lovin.’ I’ve traveled, studied, spent days by the pool, the beach, and volunteering at the farmers market. This year is the first year I will not be returning to school at the end of August.
I have decided that this is the year for me to take a leap and start to focus my energy on food, wellness, and nutrition. I don’t know exactly what I’ll be doing once September hits, but I am ready to have time to focus on taking classes, creating some plans, and making my first e-cookbook; healthy vegan ice cream for sure!
Am I scared? Yes. Anxious? Duh. I have never not had a full-time teaching job since graduating college. I even had my first job teaching before I graduated college, so I have always been stable. Late at night lying in bed and enter thoughts like “Have I saved enough money?” or “What if I’m terrible at everything else?” or “Why the hell can’t you just sit still?” And then other thoughts creep in, too. “Wow, what if I can become a RD and work with schools to create healthy eating programs?” or “What if I begin giving cooking demos at the farmers market to show that healthy eating is simple and tastes good?”
Along with having anxieties, am I also super excited and grateful for this opportunity? Hells to the yeah. Opening up this opportunity for myself has already led me to some cool summer jobs and things seem to have a way of working out when you put out positive energy. Being open and communicative with your community will forge connections and let others know what you are passionate about and they will want to help you and use your knowledge and passion.
So here I dive into uncertainty and the unknown, but at least I will have a PB & J ice cream sammie in my hand.
Vegan PB & J nice cream sandwiches
1 c. natural peanut butter
3 tbsp coconut flour
2 tbsp. maple syrup (sub raw honey or agave for raw option)
“Jelly” nice cream
1 large banana, frozen
3/4 c. mixed berries or berry of choice, frozen
Peanut butter nice cream
1 1/2 large banana, frozen
2 tbsp. peanut butter
Cookies: Stir together. Form into balls and flatten into rounds with the palm of your hand. Place on a cutting board or cookie sheet lined with parchment paper. Use a fork to make traditional peanut butter cookie imprints on half of the cookies. Place in the refrigerator to harden while you make the ice cream.
Peanut butter ice cream: In a food processor or high speed blender, mix until creamy. Pour into a bowl or container and place in freezer to harden for about 5-10 minutes.
Jelly ice cream: In a food processor or high speed blender, mix until creamy. Pour into a bowl or container and place in freezer to harden for about 5-10 minutes.
To assemble: Scoop a layer of the jelly ice cream onto a cookie and use the back of a large spoon to press down into a flat disk. Place back into the freezer for 5 minutes or until a bit more firm. Remove from freezer and top with scoop of peanut butter ice cream and press flat with another peanut butter cookie, imprint side facing up. Use a spoon to even out the edges if looking for a super smooth look. Work quickly to avoid melting.
Note: If you have a round cookie cutter that is similar to the size of your cookies, place that on top of the cookie while you add the ice cream to get a more even ice cream layer.