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  • Writer's pictureKaylee Cubbison

Peanut Butter Cookie Dough Ice Cream Bars (gf, vegan, + no bake)

These are extremely tasty, simple, and honestly just so darn nice to look at, plus they’re gf, vegan, can have almond or cashew butter subbed to be paleo, and are no bake!!


yields: 8 bars

prep time: 20 min

total time (including cooling): 2 hr 20 min


For the cookie dough base:

1/4 cup melted coconut oil

2 tbsp peanut butter

1/4 cup coconut sugar

2 tbsp maple syrup

A dash of vanilla

A pinch of salt

1/2 cup almond flour

2 tbsp coconut flour (can sub more almond flour)

1/4 cup chocolate chips

For the peanut butter ice cream middle:

1/3 cup coconut cream (it comes from the cream on the top of a can of coconut milk, I’ve found there’s about 1/3-1/2 cup at the top of each can)

2 tbsp maple syrup

2 tbsp peanut butter

A pinch of salt

For the choc topping:

1/2 cup chocolate chips

1 1/2 tbsp coconut oil


1. For the base: mix together all the ingredients for the cookie dough base and press evenly into a loaf pan lined with parchment paper, place in the freezer

2. For the ice cream: mix together all the ingredients for the ice cream layer and add that evenly on top of the cookie dough. Place in freezer again.

3. For the topping: in 30 second increments, mixing in between, melt the chocolate chips and coconut oil together in the microwave. Pour evenly over the ice cream layer and freeze for 2 hours before slicing into 8 squares, enjoy! (Store in freezer)

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