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peanut butter marshmallow sourdough cookie ice cream sandwich

Fluffer Nutter Sourdough Cookie Ice Cream Sandwich

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  • Author: Jesha


Amazing fluffer nutter sourdough cookie ice cream sandwiches are the perfect combo of peanut butter and gooey marshmallows! These fluffer nutter sourdough cookies are soft in the center and filled with creamy vanilla ice cream for the ultimate nourishing treat. Even better the cookies are sourdough (and naturally fermented) so they’re gut healthy too! Can’t wait for you to enjoy! xx



Sourdough Cookies:

Ice Cream:

  • Vanilla Ice Cream (I love Van Leeuwen Vanilla Ice Cream)


  1. PREPARE EGG: In a small bowl, whisk 1 egg. Using a spoon, add 27g to a medium sized bowl.
  2. FIRST MIXING: Now, melt coconut oil until it becomes liquid (warm but not hot). Add coconut sugar, peanut butter, sourdough starter, salt, and coconut oil to the medium bowl with the egg.
  3. MIX: Using a spoon, mix ingredients together until combined. DO NOT SKIP THIS STEP. Mixing wet ingredients prior to adding flour and baking soda will help achieve the perfect cookie texture.
  4. SECOND MIXING: Now add flour and baking soda. Using the back of your spoon and/or your hands combine all ingredients until you form a ball.
  5. STORE DOUGH: Place the dough covered in a small Tupperware or wrap it in plastic wrap. Be sure the dough is tightly sealed so it doesn’t become dry on the outside.
  6. FERMENT DOUGH: Ferment the covered dough at room temperature for 10+ hours. You can ferment overnight or during the day, whatever works best for your schedule.
  7. PREHEAT OVEN: When you’re ready to bake, preheat your oven to 350°F (177°C).
  8. DIVIDE COOKIES: Divide and roll the cookie dough into 10-12 cookies, depending on how large you want your cookies to be. I like each cookie to weigh around 20-30g.
  9. ADD MARSHMALLOWS: Add cookies to a baking sheet and press down the center with your thumb or small teaspoon. TIP: I like to cut my marshmallows into 1/2” squares. Now, place marshmallows in the center.
  10. BAKE COOKIES: Bake for 6-8 minutes or until lightly browned on the sides.
  11. LET COOKIES COOL: Remove from the oven and let cookies fully cool on the baking sheet (at least 1 hour)*. After 10 minutes, you can also pop them in the fridge or freezer to speed up the process. *It’s important to let the cookies cool so the ice cream doesn’t get too melty when you’re creating the ice cream sandwich.
  12. ADD ICE CREAM: Now place a scoop of ice cream on top of one of your cookies. Use your scoop to gently spread the ice cream to the edges. Sandwich a cookie on top and gently press it all together.
  13. FREEZE SANDWICHES: Now place the ice cream sandwiches on a plate and place them in the freezer for 15 minutes (so it firms up a bit). And that’s it! Enjoy!


Freezing Instructions: Freeze raw or baked cookies in a closed container for up to 3 months. Thaw and reheat (or bake) as you like!