Peanut butter chocolate ice cream whoopie pies!
So, I dreamt these up the other day when I heard the familiar jig of the ice cream man. Why do I need to be reminded of my chubby childhood every time it’s nice outside. Pshaw.
They’re not all that difficult. Besides the waiting.
Here’s how ya make ’em:
Cake (makes six, or three whoopie pies):
2 T coconut flour
1 t psyllium
1/4 t cream of tartar
1/4 t baking soda
1/2 t pumpkin pie spice
5 pkt Truvia
2 T creamy peanut butter (melted)
2 T HWC
2 T MCT oil (you could use melted butter or whatever)
Combine dry ingredients, set aside. Combine wet, then stir into dry. Pour into six cavities of greased whoopie pie pan. Bake at 400° for 10 minutes. Set aside to cool.
Chocolate ice cream (makes enough for 3 pies + extra:
1/2 c HWC
1/2 c unsweetened vanilla almond milk
1 T cocoa powder
1 t vanilla
4 pkt Truvia
Combine all ingredients in a 9×9 pan. Put it in the freezer. Every 20 minutes, or so, stir it. Repeat until firm like softserve.
On three of the cakes, plop a big dollop of ice cream. Then top with the other three. Sprinkle the sides with nonpareils to make them pretty, if you’re so inclined. Freeze for another hour, or so. Enjoy!