Peanut butter chocolate chip frozen yogurt sandwich

A mouthful of a title and a mouthful of a treat!

Who doesn’t want an ice cream sandwich while still trying to meet their protein and gut health goals?? I do. Aside from homemade ice cream, normal ice crem makes me feel miserable. But yogurt (especially homemade!) makes me feel great! So I set out to make an ice cream sandwich that felt like a treat but didn’t give me a stomach ache.

I based it off of my peanut butter frozen yogurt then made a better-for-you peanut butter cookie for the outside of the sandwich. The swirl of chocolate into the cookie dough is not only delicious, but gorgeous.

This will be a repeat summer treat for us, and I hope it will be for you too!

Peanut butter chocolate chip frozen yogurt sandwich

Ingredients for the cookie:

• 2 cup natural peanut butter

• 2 large eggs

• 1 cup maple syrup

• 1 ½ cups arrowroot starch

• 1 teaspoon salt

• 1 tablespoon vanilla

• 1 cup of chocolate chips, melted

Ingredients for yogurt layer:

• 2 cups greek yogurt (I made my homemade yogurt then strained it for several hours until it was nice and thick, but store bought is fine too! Just make sure it’s greek yogurt so it’s thick.)

• 1 cup natural peanut butter

• ½ cup honey

• 1 teaspoon vanilla

• 1 cup mini chocolate chips

Instructions:

For the cookie, preheat the oven to 350 degrees. Whisk the peanut butter, eggs, maple syrup, arrowroot, salt, and vanilla until well combined. Swirl the melted chocolate in being sure not to fully mix it in.

Spread the dough on a 18x13” rimmed sheet pan lined with parchment paper. Bake in preheated oven for 15-20 minutes. Let cool completely.

While the cookie is cooling, whisk the yogurt, peanut butter, honey, and vanilla. Stir in the chocolate chips.

Cut the cookie in half. Place half the cookie in a 9×13” baking dish lined with parchment paper. Pour the yogurt in and spread evenly over the first cookie layer. Top with the other cookie. Place in the freezer for at least 4 hours.

Slice and serve. Enjoy!