SunButter Cookie Ice Cream Sandwiches
I wanted to thank SunButter® for sponsoring this SunButter Cookie Ice Cream Sandwiches post! As always, all opinions and ideas are 100% my own.
The delicious SunButter Cookie Ice Cream Sandwiches are the ultimate summer-time treat! They feature two soft and lightly chewy SunButter cookies that surround store-bought vanilla ice cream! The cookies for the ice cream sandwiches stay soft in the freezer, meaning you can enjoy them straight from the freezer without cracking a tooth!
WHAT IS SUNBUTTER?
SunButter, for those who have never heard of it or had the pleasure of trying it, is a seed-butter spread that is made from sunflower seeds! SunButter is an excellent alternative to nut-butters for any one with allergies, sensitivities, or looking to incorporate a delicious, but healthier alternative to most nut-butters! It has 7g of protein per serving, is jam-packed with vitamins & minerals, and has absolutely no trans-fat and actually has less saturated fat than your typical almond butter!
Check out my SunButter Milk Chocolate Cream Puffs, SunButter Salted Caramel Cheesecake and SunButter Banana Layer Cake if you’re interested in more SunButter recipes!
How to make the SunButter Cookies for the Ice Cream Sandwiches
1) Combine oil and SunButter: In a small mixing bowl, whisk together the SunButter and oil until smooth.
2) Beat eggs, sugar, and vanilla: Add the eggs, brown sugar, and vanilla to a stand mixer and beat until the batter looks fluffy and has almost tripled in volume – about 3-4 minutes on high.
3) Add SunButter/oil : Drizzle in the SunButter and oil mixture to the stand mixer, then mix until well combined with the rest of the batter.
4) Combine dry ingredients: In a separate bowl, combine the flour, baking powder, salt, and both cocoa powders. Whisk until well-combined
5) Add dry ingredients to batter: Add the dry ingredients to the stand mixer then beat on medium-low until just combined and smooth.
6) Scoop onto baking sheets: Using a small cookie scoop, scoop the batter onto the baking sheet. The batter will be very similar to brownie batter consistency.
7) Bake: Sprinkle the cookies with a little bit of flaky salt, then bake the cookies, one sheet at a time. Allow the cookies to cool completely.
The Ice Cream
There are two ways to go-about sandwiching the ice cream between the SunButter cookies. First, and most obvious, is to just simple scoop some ice cream onto one cookie, then throw another cookie on to make the sandwich. If you’re looing for that perfect ice cream sandwich look, however, this is the little hack for you! Instead of buying a big tub of ice cream and scooping out of it, buy little pints of ice cream, and cut the pint into slices. Take each of these slices, peel off the wrapping, then place it over one cookie and then add the second cookie over top! This is how you get that perfect, professional look!
What kind of ice cream?
I just used good ol’ plain vanilla, but feel free to use any ice cream you desire! Chocolate would obviousy be delicious, or you could use cookies n’ cream, cookie dough, brownie batter, salted caramel – the choices are endless!
Get the Recipe: SunButter Cookie Ice Cream Sandwiches
Ingredients
- 3.5 oz (100g) Natural SunButter
- 6 tbsp (82g) Vegetable Oil
- 9 tbsp (125g) Dark Brown Sugar
- 1 Large Egg
- 1 tsp Vanilla
- 10 tbsp (75g) All Purpose Flour,, measured correctly
- 1/2 tsp Baking Powder
- 1/4 tsp Kosher Salt
- Flaky Salt,, for garnish
- 6 Scoops of Vanilla Ice Cream
Equipment
- Stand mixer
Instructions
- Preheat oven to 350°F and prepare two baking sheets with parchment. In a small to medium sized mixing bowl, whisk together the SunButter and the vegetable oil until smooth. Set aside.
- Add the eggs, brown sugar, and vanilla to a stand mixer fitted with a whip attachment, then beat until the batter looks fluffy and has almost tripled in volume – about 3-4 minutes on high. Drizzle in the SunButter/oil mixture to the stand mixer, then mix until well combined with the rest of the batter.
- In a separate bowl, add the flour, baking powder, and salt, and whisk until well-combined. Then, add the dry ingredients to the stand mixer then beat on medium-low until just combined and smooth. The batter will similar consistency to brownie batter.
- Using a small cookie scoop, scoop the batter onto the baking sheets (6 per sheet)
- Sprinkle the cookies with a little bit of flaky salt, then bake the cookies for 9 minutes. Allow the cookies to cool completely.
- Place 1 scoop of ice cream onto ½ of the cookies, then place the other cookies on top of each half sandwich to make a full ice cream sandwich. Wrap in plastic, then place back into the freezer to set up fully.
