Instructions

1. 1 For the plant based ice cream: Combine all the ingredients in a double boiler or steam kettle except for the peanut butter.
2. 2 Bring mixture up to 150°F then immediately cool to 40°F.
3. 3 Blend in the peanut butter and process in your ice cream machine following ice cream machine’s directions.
4. 4 For the plant based Cookies: Beat butter, white sugar, brown sugar, peanut butter, salt, baking powder, and baking soda in a stand mixer until smooth.
5. 5 Scrape down the sides of the bowl and beater with a spatula.
6. 6 Add Follow Your Heart® Vegan Egg and water, then mix at medium speed until fully blended in.
7. 7 Slowly mix in flour with the mixer on low. Scrape down the sides of the bowl and beater.
8. 8 Mix on medium until combined, about 30 seconds.
9. 9 Form dough into a ball, cover with plastic and refrigerate for 2-3 hours.
10. 10 Preheat the oven to 375 degrees F. Portion out cookie dough in equal-sized balls on a baking sheet covered with a silicone baking mat.
11. 11 Use damp hands to roll dough into smooth balls.
12. 12 Stamp each ball with a fork in a crisscross pattern. Bake in the preheated oven for 10 minutes until golden.
13. 13 Leave on the baking sheet for 5 minutes before transferring to a cooling rack.
14. 14 Freeze cookies for several hours, then fill with 2-3 oz. ice cream and enjoy!