Birthday Ice Cream Sandwiches

bday icecream sandwiches-3

Birthday Ice Cream Sandwiches

There’s a cafe in Sydney that serves ice cream sandwiches for breakfast. If it takes your fancy, by all means go for it. Personally, I’d rather have mine as an after dinner treat.

The sandwiches are quite large so I tend to chop them in half.

Oh and make sure you use good quality peanut butter. The type without any added vegetable oil or sugar. We’re adding enough sugar as it is with these cookies. And I prefer to use smooth since the cookies have enough going on texturally on their own. But if you only have crunchy PB in the house don’t let that stop you!

And one final note, this is my favourite Gluten-free cookie recipe. Enjoy!

Enough for 4-5 sandwiches
250g (9oz) peanut butter (see note above)
200g (7oz) brown sugar
1 egg
1 teaspoon baking powder
50g (2oz) dark chocolate chopped into chunks

1. Preheat your oven to 180C (350F). Line 2 baking trays with baking paper.

2. Combine peanut butter, brown sugar, egg and baking powder in a medium bowl.

3. Add chocolate and stir until just combined.

4. Scoop out heaped tablespoon chunks and place on the trays. I usually have 4-5 cookies on each tray.

5. Squish the cookies flat with your fingers and tuck any stray chocolate chunks into the dough.

6. Bake for 8-10 minutes or until cookies are golden brown at the edges.

7. Cool on the tray.

8. When ready to serve, sandwich cookies with ice cream and prepare for a treat!

chocolate-free – just skip it

vegan / egg-free – you could try your favourite egg replacer but I’d be nervous about how they’ll turn out.

nut-free – use this flour based cookie recipe instead.

sugar-free – for me the brown sugar is critical for the lovely flavour so I wouldn’t risk it.

Video version of the recipe.

More Birthday Cake Love!

With love,
Jules x


  • Hi Jules,

    Just wondering what brand of PB you used?

    I’ve got the good old Sanitarium Brand at home, it doesn’t have the added stuff but since we’re both from Oz I thought I’d ask what brand you specifically used. These look so delish, I NEED to make them :)

  • your sweet treats are without fail divine(!!), so will naturally be baking these this weekend. Thank you, and happy birthday. Hope little Fergal is bringing you much joy.

  • Hi Jules, I think those sandwiches might be happening on cheat day. I am interested in you ebook only I am grain, legume and dairy free but I only eat seafood, not other meats. Will it still suit me? And can you write and ebook aimed at people like me? Thanks

  • Thank you so much for the birthday treat!
    I’ve been inspired by your recipes for a while now and I’m embarrassed to say this is my first purchase.
    However, linking “How to Love Your Waistline and Your Food” with your “Guide to Eating Paleo” was the too much to resist! I have already bookmarked a few recipes I cannot wait to try… I was in the garden this AM picking yet more courgettes (zucchini) and already thinking about using them!

    I hope your birthday was full of happy!


  • Just wondering if the baking powder is required in your recipe – what function does it provide.

    My similar recipe does not use it…
    1 cup Natural PB
    3/4 cup Sugar (never thought to use brown sugar, so I will be trying that next time.)
    1 egg
    1 splash (tsp?) vanilla
    stir & bake @ 350 for 10 to 12 minutes

  • Ugh!!!!! Can’t believe I missed the sale!!! Just went Paleo and dying for your recipes…will you offer it again soon?:)

  • Hi Jules,
    I have a question: I purchased Love Your Waistline within a couple of hours of receiving your email. It downloaded just fine. However, I have never seen anything of the Eating Paleo e-book that we were supposed to get if we ordered quickly. What gives? Thanks. Susan

    PS. Hope you had a great birthday!

  • I didn’t have any eggs in the fridge, so I replaced the egg with a couple tablespoons of applesauce and a little extra baking powder (don’t know if that was necessary or not), and the cookies turned out great! Such a fun treat!

Comments are closed.