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Peanut Butter Ginger Cookie Ice Cream Cups

Peanut Butter Ginger Cookie Ice Cream Cups
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Description

The flavor continues to expand and surprise as you eat. My family loves and I share with them often. There are a few steps but if you have all the ingredients it is so worth the effort! 

Ingredients
    For Ginger Cookie Crust.
  • 1 1/2 cup almond flour
  • 1/4 cup tapioca starch
  • 1 tbsp ground ginger
  • 1 tsp baking powder
  • 1/4 tsp Real salt
    • Wet Ingredients
  • 1/2 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/2 cup Enjoy Life chocolate chips
    • For Peanut Butter Cinnamon Ice Cream.
  • 1 - 14 oz can coconut cream or milk
  • 1 cup Smucker's Natural peanut butter
  • 3/4 cup pure maple syrup
  • 2 tsp ground cinnamon
  • 1 tsp pure vanilla
  • 1/2 tsp Real salt
Instructions
    Start by making your ginger cookie crust.

  1. To a medium bowl add the following dry ingredients and mix.

  2. 1 1/2 C almond flour

  3. 1/4 C tapioca starch 

  4. 1 T ground ginger

  5. 1 t baking powder

  6. 1/4 t Real salt

  7. Then add the following wet ingredients, mixing again.

  8. 1/2 C pure maple syrup

  9. 1 t pure vanilla extract

  10. Lastly add in 1/2 C Enjoy Life chocolate chips and stir.

  11. Line a 12 cup cupcake pan with parchment liners. Divide your cookie mixture amongst each cup. Press with your fingers to form cookie dough to the bottom and sides of your liner.

  12. Bake at 350 degrees for 15 minutes. Allow to cool a bit then press cookie crust with a spoon to form a hole in the center. This creates room for more ice cream mixture. Set aside.

  13. Make maple pecans

  14. If you do not have pecans or do not have the time you can skip this part.

    15. Make your peanut butter cinnamon ice cream.

  15. 1 – 14 ounce can coconut cream or milk

  16. 1 C Smucker’s Natural peanut butter

  17. 3/4 C pure maple syrup

  18. 2 t ground cinnamon 

  19. 1 t pure vanilla

  20. 1/2 t Real salt 

  21. Add all ingredients to a blender. Blend until smooth and creamy. Scrape down the blender sides if needed to really incorporate all the ingredients. Blend again. 

  22. Pour ice cream mixture into a bowl for easier access if you choose.

  23. Use a 1/4 C to scoop your mixture over your cookie cups. You will have some extra ice cream mixture. I usually pour into a freezer container for later.

  24. Place 3-4 maple pecans atop each ice cream cup if you are using them. 

  25. Put your cupcake pan of deliciousness into the freezer to harden. Takes about an hour or two.

  26. Remove each cup from your pan. Store in freezer bags or containers until use. 

  27. Allow to thaw on the counter about 5 minutes before eating. 

Did you make this recipe?
Read it online: http://memeeats.com/recipe/peanut-butter-ginger-cookie-ice-cream-cups/