For those of you who know me well, you know that I historically do not have a sweet tooth. It’s not that I don’t like them, it’s simply that I have been blessed with the not craving it. I’ve always preferred to drink my dessert! 

That all changed since I got pregnant earlier this year. Maybe it’s not drinking all that sugar? Maybe it’s the void of pre or post dinner time when I still want to treat myself but a glass of wine is no longer an option? Maybe it’s just the hormones? But boy do I need to have a sweet treat every day now. And fruit (give me ALL the fruit). But fruit doesn’t always cut it when it comes to that sweet craving these days. 

Given this new element of my daily life, I am on the hunt for anything to satisfy that itch while also being conscious that I don’t need to eat a cupcake every day (though the amount of cookies I’ve consumed recently has increased by about 100%). Instead, I am trying to find ways to make ‘healthier’ desserts. No, I do not want to eat no-bake chickpea protein balls. No, I do not want to survive on fruit only smoothies. I want the real deal… but slightly healthier. 

Ever try replacing the oil in your brownie mix with greek yogurt? Well I did! And shockingly, it tasted the exact same. Only difference was the shelf life, which was not a problem for me. Ever try my dates recipe? Thankfully these still hit EVERY time and I have a new and improved simpler way to make them coming out soon. So when I was pumped some random Instagram video of cookie dough ice cream bars with just a few simple ingredients, how could I not try?

Now the video I saved months ago and finally tried to make had a few less ingredients – and didn’t taste like the real deal. So I modified it, cut down the maple syrup, added some brown sugar and vanilla extract. Viola! Delicious no-bake cookie dough that you doesn’t have eggs and was the perfect pairing for the half container of plain vanilla ice cream I had sitting in the back of my freezer from July 4th. Remind me to share THAT peach cobbler recipe soon!

The consistently of these are insane. Way better than your traditional ice cream bars with cooked cookies that are usually too stiff to eat right away then become a melty mess. These are melt in your mouth bites the minute you take them out. You’d never know it was so simple to make! The hardest part is truly spreading the ice cream out. Just be patient and try your best. It’s an art, not a science, so practice makes perfect!

INGREDIENTS

4 cups almond flour

½ cup maple syrup

½ cup brown sugar

1 cup chocolate chips

1 tsp. vanilla extract

1 tsp. salt

Vanilla ice cream

Serving Size: 8-12

INSTRUCTIONS

• Take vanilla ice cream out of the freezer and let it soften while you prepare the cookie dough. 
• Stir together almond flour, maple syrup, brown sugar, salt, and chocolate chips.
• Divide in half. 
• Line a 8×8 baking dish with parchment paper. 
• Spread one half of the cookie dough mix on the parchment paper. Using a spatula, manipulate the dough until it’s spread out into a square and approx. 1 inch thick evenly throughout. 
• Remove the parchment paper from the dish and repeat that process with another sheet of parchment paper and the second half of the cookie dough. 
• Using a spatula, gently spread the softened ice cream on top of the cookie dough layer in the dish – aiming for approx. 2 inch thickness evenly throughout. 
• Then gently press the second cookie dough layer on top of the ice cream and remove the parchment paper (*it may be a little sticky, just do your best). 
• Immediately set in freezer and let firm up for 3+ hours.
• Once firm, use a sharp knife to cut into squares. 
• Enjoy!