Sourdough Peanut Butter Cookie Ice Cream Sandwich
by sourdoughjesha on April 29, 2023
Incredible sourdough peanut butter cookie ice cream sandwiches made with soft, chewy peanut butter cookies and creamy vanilla ice cream. These healthy peanut butter sourdough cookies are made with simple ingredients like organic peanut butter, coconut oil, and lightly sweetened with coconut sugar. Plus, these cookies are naturally fermented with sourdough starter so they’re gut healthy. A true peanut butter lover’s dream!
Sourdough Peanut Butter Cookie Ice Cream Sandwich
Incredible sourdough peanut butter cookie ice cream sandwiches made with soft, chewy peanut butter cookies and creamy vanilla ice cream. A true peanut butter lover’s dream!
Ingredients
- 120 g Organic All Purpose Flour I used Organic King Arthur All Purpose Flour
- 120 g Peanut Butter 100%
- 120 g Active Sourdough Starter 100%
- 90 g Coconut Sugar 75%
- 60 g Melted Organic Refined Coconut Oil 30%
- 50 g 1 Pastured Egg 42%
- 1/2 TSP Vanilla
- 2 g Sea Salt 2%
- 1/4 + 1/8 TSP Baking Soda
Ice Cream:
- Vanilla Ice Cream I love Van Leeuwen Vanilla Ice Cream
Topping:
- Organic Chopped Peanuts
Instructions
- In a medium bowl, whisk 1 egg.
- Melt coconut oil until it becomes liquid (warm but not hot). Now add coconut sugar, peanut butter, sourdough starter, salt, and coconut oil to the bowl (with the egg).
- Using a spoon, mix ingredients together until combined.
- Now add flour and baking soda. Using the back of your spoon and/or your hands combine all ingredients until you form a ball.
- Place your dough covered in a small Tupperware or wrap it in saran wrap. Be sure the dough is tightly sealed so it doesn’t become dry on the outside.
- Ferment your dough (at room temperature) on your counter for 10+ hours. You can ferment overnight or during the day, whatever works best for your schedule.
- When you’re ready to bake, preheat your oven to 350f.
- Divide cookie dough into 4-6 cookies, depending on how large you want your cookies to be. I like each cookie to weigh around 50-55g.
- Place on a baking sheet and bake for 8-12 minutes or until lightly browned on the sides. The centers will look soft.
- 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.
- Flip a cooled cookie over and place a scoop of ice cream on top. Use your scoop to gently spread the ice cream to the edges. Sandwich a cookie on top and gently press it all together.
- Roll sides into organic chopped peanuts. Be quick during this process!
- 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!
- If you’re not enjoying them right away, keep ice cream sandwiches on the plate in the freezer until it’s completely firm (this can be 2-3 hours or overnight) and then place them in a freezer bag or closed Tupperware.
Super fluffy!
I followed the recipe but substituted sugar for brown sugar and used crunchy peanut butter instead. I let it sit in my fridge overnight and baked them the next morning. Topped them with flaky sea salt. They weren’t too sweet which I loved. It’s been hard for me to find a sourdough cookie recipe that I like and I’ll definitely be making these again
Hi Alaina! Thank you so much for taking the time to review. It means so much to me. It took me a long time to figure out this recipe lol A naturally fermented cookie recipe (using active starter not discard) just doesn’t exist. Kinda crazy!
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What can I replace with sourdough starter?