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Chocolate Peanut Butter Ice Cream Cookie Cups

Chocolate Peanut Butter Ice Cream Cookie Cups

If you love chocolate and peanut butter, you need these Chocolate Peanut Butter Ice Cream Cookie Cups in your life! It’s creamy nice cream made with bananas, peanut butter and cocoa, and nestled on top of a no-bake hazelnut cookie crust. They take just 10 minutes to make, use only 7 ingredients and there is no oven time required. Yay!

Scale

Ingredients

Instructions

  1. In a food processor, combine the dates, hazelnuts, 2 tbsp of peanut butter and coconut palm syrup and process on high for 3-5 minutes until the mixture is fine and crumbly.
  2. Divide most of the mixture into 6 small paper baking cups (not cup cake liners) and press into the bottom of the cup. Place in a 6-cup muffin tin. Reserve a little bit of the mixture to sprinkle on top of the nice cream cups.
  3. In a blender, add the bananas, 1/4 cup peanut butter, almond milk and cocoa. Blend until creamy. Pour on top of the hazelnut base in the 6 baking cups. Sprinkle with reserved cookie crust crumbs.
  4. Freeze for 2-3 hours, or until nice cream has firmed up but is not completely frozen. If the cups fully freeze, just let them sit at room temperature for 10 -15 minutes before serving. Peel away paper cups before serving.

Notes

  1. I’ve tried this recipe with smooth and crunchy natural peanut butter and found that the crunchy adds a creamier texture to the nice cream and keeps the cookie base nice and crumbly (not chewy or oily).