Soft and chewy, maple-sweetened peanut butter cookies sandwiched around homemade vegan jam ice cream. Gluten-free, vegan, and refined sugar-free.
To Make Cookies: Prepare flax egg, set aside for two minutes. Line a cookie sheet with parchment paper.
To Make Ice Cream: If you are using store-bought ice cream, skip to #9. Set aside a ½ cup of coconut milk in a small bowl or glass measuring cup. Whisk arrowroot starch into ½ cup of coconut milk. In a small saucepan over low heat, stir the remaining coconut milk, agave syrup, and salt until syrup has dissolved completely. Add the coconut milk-arrowroot starch slurry, stir to combine.
Once cooled, pour mixture into a large Ziploc bag. Place the bag flat in the freezer until frozen (2-3 hours) or overnight. Once frozen, break mixture into chunks and transfer to a food processor. Process until smooth.
Transfer ice cream to a loaf pan. Add spoonfuls of jam to ice cream, then using a knife, swirl to disperse. *If using store-bought, you'll want your ice cream softened so that you can mix the jam in.
To Assemble: Place a small to medium scoop of ice cream on top of one top-down cookie. Place another cookie on top of ice cream, pressing down gently. Serve immediately or wrap tightly in plastic wrap and return to freezer.