Recipe by @mscolleenalexis
What you’ll need:
- 1 pack of MPB Chocolate Chip Cookies
- 1/2 cup almond flour
- 2 tbsp buttermilk Kodiak cake flour
- 3 tbsp mini semi sweet chocolate chips
- 1 tbsp of I can’t believe it’s not butter
- 1/2 cup vanilla ice cream of choice ( I used Kemp’s fat free vanilla)
- 1 tsp cane sugar
- 1 tsp brown sugar
- 1 tsp stevia/splenda (optional)
- 1 tbsp of almond milk
How to prepare:
To make the cookie dough combine the almond flour, buttermilk flour, and all sugars. Take your tablespoon of butter in a small bowl and melt in the microwave for 20 seconds or until fully melted. Add in butter slowly using about 2/3 of the tablespoon and combine (set leftover butter aside) Then add almond milk and chocolate chips. Combine until a thick like cookie dough consistency.*
*if you find the dough to sticky add a little bit of buttermilk flour.
Next, using a rectangular baking tray crumble apart 2 MPB Chocolate Chip Cookies evenly spread out onto the bottom. Now, take your 2 tbsp of chocolate chips in the leftover butter bowl and melt for 30 seconds or until fully melted. Drizzle the melted chocolate evenly all over the cookie crumble. Next, take your vanilla ice cream into long pieces and place over your cookie crumble. Using the back of a spoon press the ice cream into the cookie crumble and chocolate mix. I didn’t do this neatly by any means it’s meant to be like a cookie surprise bar 😋
After, take about a tablespoon of the vanilla ice cream and melt for about 20 seconds. Drizzle over evenly onto the mix to ensure the cookie crumbles will stick together.
Now it’s time for the fun part! Take your cookie dough into small pieces and place all over the mix. Press it into the ice cream mix just enough to create a bar like a tray. Take your last MPB Chocolate Chip Cookie and break into pieces and press it into the mix. Place your mix into the freezer and let it harden. I left mine in for about 5-6 hours.
Cut into 5 even squares and serve immediately! 😍