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Peanut Butter S’mores Ice Cream Sandwiches

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These peanut butter s’mores ice cream sandwiches combine two summer classics, s’mores and ice cream sandwiches, to create the ultimate summer treat. It features frozen whipped topping sandwiched between two peanut butter smeared graham crackers and dipped in dark chocolate then sprinkled with crushed peanuts. It’s a cool, delicious, and no-bake treat you and your kiddos will love!

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The Ultimate Summer Treat

There are two treats I crave every summer: 1. ice cream sandwiches and 2. s’mores. A genius idea occurred to me. Why not combine these two classics and create the ultimate summer treat.

These peanut butter s’mores ice cream sandwiches feature cinnamon graham crackers, homemade whipped cream, and peanut butter sandwiched together and dipped in dark chocolate. It’s a delicious ice cream sandwich with s’mores vibes and a hit of peanut butter. Magic!

Ingredients in these Peanut Butter S’mores Ice Cream Sandwiches

Here’s the main ingredients in this treat:

  • coconut cream, it’s the base of the dairy-free whipped cream. You can buy a can of coconut cream (typically with coconut milk or in the health section of your grocery store). Refrigerate it overnight and scoop out the solid cream from the top (there will be a little liquid in the bottom; do not use that – you can reserve it for smoothies or discard). The cream is whipped with a little powdered sugar and vanilla to create a delicious homemade whipped cream.
  • cinnamon graham crackers, the base of the ice cream sandwich. It gives those classic s’mores vibes. I use cinnamon for the extra hit of flavor (but a plain honey works too).
  • natural peanut butter, the peanut butter takes this ice cream sandwich to the next level. I add a smear on the inside of each graham cracker.
  • dark chocolate, the ice cream sandwiches are dipped into melted dark chocolate. The cool whipped cream, creamy peanut butter, rich dark chocolate make this treat out of this world delicious.
  • crushed peanuts, the finishing touch to make these peanut butter s’mores ice cream sandwiches complete.

How to make this treat

  • Make the homemade whipped cream. This step is actually incredibly easy. In a cold bowl, add the cold coconut cream and whip using a hand mixer. Add the powdered sugar, vanilla, and pinch salt and beat for another 30 seconds. Viola! (P.S. you could also use a dairy-free store bought whipped cream too).
  • Freeze the homemade whipped cream. Line a 8×8 pan with parchment paper. Spread out the whipped cream to cover the bottom of the pan. Freeze for at least 4 hours or until totally set. Cut into 9 squares.
  • Build ice cream sandwiches. On the inside of each graham cracker half, smear on peanut butter. Add a whipped cream square and sandwich it between two graham cracker halves. Set in freezer while you melt dark chocolate.
  • Dip in dark chocolate. Melt dark chocolate chips and coconut oil in a microwave safe bowl until fully melted and smooth. Dip half of each sandwich into the malted dark chocolate.
  • Garnish with crushed peanuts. Immediately sprinkle with crushed peanuts. Place in freezer to set. Store peanut butter s’mores ice cream sandwiches in freezer.
  • Enjoy! I think these are best if you allow them to sit out for 30 minutes before eating. It allows the whipped cream to thaw slightly and have a more ice cream like consistency.

Why you’ll love this treat

  • No-bake; No need to turn your oven on for this fun treat!
  • Fun and kid friendly; This treat is fun to make with your kids; plus, they will love it!
  • A healthier ice cream treat; this treat is made with better for you ingredients, so you can feel good about eating it! It’s also vegan friendly and dairy-free (and can be made gluten-free if you use gluten-free graham crackers!).
  • Make ahead and store well; you can make these ahead and store in your freezer for up to a month! Yes!

Other fun summer treats

Enjoy!

These peanut butter s’mores ice cream sandwiches are a fun, easy, and healthier treat perfect for summer.

If you make these peanut butter s’mores ice cream sandwiches,  please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!

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Peanut Butter S’mores Ice Cream Sandwiches

These peanut butter s’mores ice cream sandwiches are a fun, easy, and healthier treat perfect for summer.
Course Dessert
Prep Time 30 minutes
Freeze Time 4 hours
Servings 9 sandwiches

Ingredients

Coconut Whipped Cream

  • 1 can coconut cream chilled overnight and cream removed from top
  • 1-3 tablespoons powdered sugar depending on sweetener preference
  • 1 teaspoon vanilla
  • Pinch salt

Ice Cream Sandwiches

  • 9 cinnamon graham crackers
  • 1/2 cup natural peanut butter
  • 1 cup dark chocolate chips
  • 1 tablespoon coconut oil
  • 3 tablespoons crushed peanuts

Instructions

  1. Line an 8×8 pan. For the whipped cream, chill a glass bowl. To the bowl, add the chilled coconut cream beat with a mixer or whisk for about 30 seconds until creamy, Add the powdered sugar, vanilla, and salt and neat for another 30 seconds with a mixer until creamy. Pour the whipped cream into the pan and evenly spread out with a spatula. Freeze completely, about 4 hours. Cut into 9 squares.
  2. To build the sandwiches, first spread peanut butter onto the inside of each graham cracker. Place a frozen whipped cream square in the middle of two peanut butter smeared graham crackers and combine to form a sandwich. Repeat until you make all 9 sandwiches. Place in freezer to set for 15 minutes.
  3. Meanwhile, melt the dark chocolate and coconut oil. Dip half of each sandwich into the melted dark chocolate and sprinkle on crushed peanuts. Allow to set in freezer.
  4. Store in freezer. Remove from freezer about 20-30 minutes before eating. Enjoy!

Recipe Notes

You can also use store bought coconut or dairy-free whipped cream. 

No Bake Healthy Samoa Cookies

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These no bake healthy Samoa cookies are an easy, delicious treat made with just five simple ingredients. They feature dates, toasted unsweetened coconut, toasted pecans, dark chocolate, and coconut oil. These cookies taste and look just like the beloved Girl Scout cookie but are refined sugar free, paleo, gluten-free, and vegan friendly!

Girl Scout Season isn’t Over Yet!

Did you miss out on Girl Scout cookie season?! It typically runs from January to April. But fear not! I’m bringing you a new recipe that recreates one of the most beloved (and most delicious) girl scout cookie: the Samoa (also known as Caramel DeLites). Now, you can enjoy this cookie year round. And in a much healthier way!

I’m bringing you a no bake, 5 ingredient, wholesome take on the Samoa. It contains that classic chocolate coconut combo with a little crunch from the pecans. Plus, looks just like a Samoa. Better yet, it’s super easy and quick to make and also only uses good for you, real ingredients. Yum!

Ingredients in this cookie

Here’s what you’ll need to make this no bake healthy Samoa cookies:

  • dates, adds sweetness and acts as the binder for the cookie. I like to soak mine in hot water and drain them to soften them so they blend better.
  • toasted unsweetened coconut, the coconut is toasted to really bring out the coconut flavor and provides a little more crunch and texture to the coconut. I prefer unsweetened so the cookies do not become overly sweet.
  • toasted pecans, I also toasts these with the coconut to bring out their flavor. The pecans also provide a nice crunch to the cookie – which helps mimic classic crunch of a Samoa.
  • dark chocolate, the cookie bottoms are dipped in dark chocolate with a drizzle on top too! I use a paleo dark chocolate to keep these cookies paleo but still delicious!
  • coconut oil, helps smooth and thin out the chocolate so it easily coats the cookie.

How to make these no bake healthy Samoa cookies

In a food processor, combined dates, 1 1/4 cup toasted coconut, and pecans and blend until well combined and it forms a sticky dough.

Form the dough into about 10-12 patties. Cut a middle hole out of each so it resembles a donut shape. Top each with the extra toasted coconut. Place in freezer to set while you melt chocolate.

In a microwave safe bowl, combine the dark chocolate chips and coconut oil. Microwave on 50% power in increments of 45 second until fully melted.

Dip the bottom of each cookie in the dark chocolate and place on baking tray right side up until chocolate is set. Then drizzle dark chocolate on the top of each cookie. Place in freezer to set for about 5-10 minutes, or until the chocolate is set.

Why you’ll love these healthy Samoa cookies

  • This cookie is so easy to make plus no bake, so perfect for hot days when you don’t want to turn on the oven.
  • It’s refined sugar free, paleo, gluten-free and vegan.
  • It’s made with only 5 ingredients.
  • It tastes amazing and kid friendly!

Other healthy no bake treats

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Healthy Samao Cookies

These no bake healthy Samoa cookies are an easy, delicious treat made with just five simple ingredients. They feature dates, toasted unsweetened coconut, toasted pecans, dark chocolate, and coconut oil.
Course Dessert
Keyword cookie, healthy, healthy treat
Prep Time 5 minutes
Cook Time 10 minutes
Servings 10 cookies

Ingredients

  • 8 large dates pitted and soaked in hot water for 5 minutes then drained
  • 1 ½ cups toasted unsweetened coconut divided**
  • ½ cup toasted pecans
  • ½ cup dark chocolate
  • ½ tablespoon coconut oil

Instructions

  1. In a food processor, combined dates, 1 1/4 cup toasted coconut, and pecans and blend until well combined and it forms a sticky dough.
  2. Form the dough into about 10-12 patties. Cut a middle hole out of each so it resembles a donut shape. Top each with the remaining toasted coconut nut. Place in freezer to set while you melt chocolate.
  3. In a microwave safe bowl, combine the dark chocolate chips and coconut oil. Microwave on 50% power in increments of 45 second until fully melted.
  4. Dip the bottom of each cookie in the dark chocolate and place on baking tray right side up until chocolate is set. Then drizzle dark chocolate on the top of each cookie. Place in freezer to set for about 10 minutes!
  5. Enjoy!
  6. Store in fridge for up to 2 weeks.

Recipe Notes

If your coconut and pecans are not pre-toasted, preheat the oven to 325 and toast for 5-10 minutes, stirring occasionally so it doesn’t burn, until lightly browned. 

Plant-Based Chipotle Cheddar Burgers

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Introducing my Plant-based Chipotle Cheddar Burgers. A delicious plant-based cheese burger topped with avocado, pickled red onions, arugula, and a chipotle aioli. This burger is bursting with big flavor and is a healthy, plant-based option perfect for summertime grilling.

A plant-based option for grill season

Burger season is upon us. And fear not, my plant-based friends, you still get to join in on the fun! Introducing my plant-based Chipotle Cheddar burgers. A delicious plant-based cheese burger topped with avocado, pickled red onions, arugula, and a chipotle aioli.

Even the cheddar cheese is plant-based, thanks to my friends at Treeline. It tastes and looks just like regular cheddar cheese. Plus, melts perfectly, so you get that ooey gooey effect needed for a good cheeseburger. This burger also features a chipotle aioli made from Treeline’s Chipotle Serrano plant-based French style cheese.

This burger is bursting with big flavor and a delicious, healthy, and plant-based option perfect for summertime grilling. 

Ingredients in this Plant-Based Chipotle Cheddar Burger

Here’s what you’ll need to make this plant-based Chipotle Cheddar burgers:

  • a plant-based burger; there are so many good options on the market now. Typically, you can find a plant-based section in the meat section of your grocery store. I season mine with garlic salt and pepper and grill it (either outside or on a grill pan inside) for maximum flavor and to really mimic a grilled, juicy burger.
  • Treeline Plant-based Cheddar Cheese slices; The rich and balanced flavor of this dairy-free sliced cheddar is a perfect addition to these burgers. This awesome plant-based cheese allows you to enjoy comfort food classics, like cheeseburgers, without the dairy.
  • Treeline Chipotle Serrano plant-based French style cheese; helps create a delicious plant-based aioli that takes these burgers to the next level. The creamy French-Style cheese contains chipotle flakes and serrano pepper powder for a perfect balance of spice, smokiness and savory flavor in the Chipotle Serrano Pepper. 
  • lime juice; to help balance the spice and create a creamy, flavorful aioli.
  • Whole Wheat buns; smear on some plant-based butter and add a sprinkle of garlic salt and toast until golden brown. Helps amplify the flavor of these buns and make the burger even tastier!
  • pickled red onions; for a some needed crunch and little sweet and tangy flavor to balance the spice.
  • avocado; for a creamy, earthy element. It also plays well with flavors like Chipotle and lime.
  • arugula; for some green goodness to these burgers.

How to make these Plant-Based Chipotle Cheddar Burgers

  • Make the aioli; combine the Treeline’s Chipotle Serrano plant-based French style cheese, fresh lime juice, and a touch of water to create a creamy, slightly spicy, and smokey sauce to top these burgers.
  • Toast your buns; I think toasting and seasoning your buns makes all the difference. It adds another layer of flavor to the burger. Smear on some plant-based butter and add a sprinkle of garlic salt and toast until golden brown.
  • Grill the burgers; season mine with salt and pepper and grill it (either outside or on a grill pan inside) to achieve grill marks and until it’s cooked through.
  • Top with cheese; add a slice of Treeline’s plant-based cheddar cheese and cover until melted.
  • Build your Burger; Add the aioli to inside of both buns. Starting with the bottom half of the bun, add the arugula, grilled plant-based burger, pickled red onions, avocado slices and finish with top half of the bun.
  • Enjoy! I like to serve mine with chips or baked fries. So good!

More on Treeline Plant-based Cheeses

Treeline creates delicious, environment friendly, plant-based cheeses.

Treeline cheeses start with ethically sourced and sustainably farmed cashews from Brazil.

Their non-GMO cashews are grown in orchards free from pesticides and the raw material goes through rigorous sorting and analysis stages, assuring top quality products from the ground up.

Treeline creates cheeses with cashews as the base for their delicious taste, creamy consistency, and health benefits.

They also keep things simple by only adding a few other wholesome ingredients to round out the recipes.

They create a variety of plant-based cheese products, like shreds, slices, goat cheese, and spreads. Find your favorite here and use code DANILICIOUS15 for 15% off sitewide.

other delicious plant-based recipes

enjoy!

These Plant-based Chipotle Cheddar Burgers are a delicious, healthy option to kick off grilling season!

If you make these Plant-based Chipotle Cheddar Burgers. please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest so I can see your creations!

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Plant-based Chipotle Cheddar Burgers

Course Main Course
Keyword burger, healthy meals, plantbased
Prep Time 5 minutes
Cook Time 10 minutes
Pickling Time 1 day
Servings 2 burgers
Author Danielle

Ingredients

Chipotle Aioli

  • 3 oz Treeline’s dairy free chipotle serrano pepper soft french style
  • Juice of half a lime
  • Splash water

Pickled Red Onions

  • 1 small red onion thinly sliced
  • ½ cup water
  • ½ cup red wine vinegar
  • 3/4 tsp salt
  • 3 tbsps. maple syrup
  • Black pepper to taste

Burgers

  • 2 plant-based burger patties
  • Garlic salt to taste
  • Pepper to taste
  • 2 slices Treeline’s plant based cheddar cheese
  • 1/4 cup pickled red onion
  • 1 small avocado thinly sliced
  • 4 tablespoons chipotle aioli more or less to taste
  • 2 whole wheat buns

Instructions

  1. For the pickled red onions, add the thinly sliced red onions to a jar. Add remaining ingredients to the jar. Top with lid and shake vigorously. Place in fridge for at least 4 hours (but best if overnight).
  2. For the aioli, combine Treeline’s Chipotle Serrano plant-based French style cheese, fresh lime juice, and water and until well-combined and creamy.
  3. Heat your grill pan. Add a smear of plant-based butter and add a sprinkle of garlic salt to each piece of bun and toast face side down until golden brown. Remove from grill.
  4. Season the plant-based burger patties with desired amount of garlic salt and pepper and grill it about 4 minutes per side, or until cooked through and it achieves grill makes.
  5. Add a slice of Treeline’s plant-based cheddar cheese slices and allow to melt.
  6. Add the aioli to inside of both buns. Starting with the bottom half of the bun, add the arugula, grilled plant-based burger, pickled red onions, avocado slices and finish with top half of the bun.
  7. Enjoy!

Pomegranate Fall Harvest Salad

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This Pomegranate Fall Harvest Salad is the perfect fresh, bright addition to your Thanksgiving table! Sweet and earthy roasted butternut squash, juicy pomegranates, candied pecans, kale, quinoa, and creamy goat cheese. All tossed together in a sweet and tangy pomegranate molasses vinaigrette. Pretty and healthy – it just might be the first thing to go at Thanksgiving!

The Salad Steals the Show this Thanksgiving

I’m a firm believer that a good Thanksgiving menu requires a fresh, bright salad. It adds a pop of color amongst a sea of brown and orange foods to bring life to your Thanksgiving table-scape. It also adds much needed relief to all the rich foods.

Your Thanksgiving salad, although healthy and fresh, doesn’t need to be boring. My Pomegranate Fall Harvest Salad is bursting with big flavor. It features sweet and earthy roasted butternut squash, juicy pomegranates, bright kale, quinoa, candied pecans, and tangy goat cheese. Then, it’s topped with a sweet, tangy, sticky, outrageously delicious pomegranate molasses vinaigrette.

This elegant and colorful Pomegranate Fall Harvest Salad will be the star at your Thanksgiving table.

Ingredients in this Pomegranate Harvest Salad

Here’s what you need to make this salad:

  • butternut squash, it gets roasted with cinnamon until it’s golden brown and caramelized.
  • kale, this hearty, nutrient-rich green adds a pop of color and freshness to the salad. It also stands up well to the other hearty ingredients and sweet, tangy dressing without getting soggy or lost in the salad.
  • pomegranates, these ruby gems adds pops of sweet, tartness to the salad.
  • goat cheese, it’s a sweet, creamy element to the salad that pairs perfectly with the earthy butternut squash.
  • candied pecans, give a sweet and salty crunch element to the salad.
  • cinnamon, ground cinnamon is added to both the butternut squash and dressing to help bring out those Fall vibes!
  • parsley, I always love to add fresh herbs for a pop of freshness. And they look pretty!

Don’t Forget that Magical Pomegranate Molasses Vinaigrette

The salad all comes together with this magical, sweet, tangy, and rich pomegranate molasses vinaigrette. The star ingredient is pomegranate molasses. Pomegranate molasses is a traditional Middle Eastern syrup, with sweet and tart flavors, used in marinades, dips and even stews. It has a beautiful, rich viscosity that also makes it perfect for dressings. The wonderful tangy pomegranate notes also help make this dish feel vibrant and Fall-inspired.

This pomegranate molasses vinaigrette comes together with the pomegranate molasses, balsamic vinegar, fresh orange juice, dijon mustard, a touch of cinnamon, pure maple syrup, and olive oil. Simply add all of the ingredients to a salad shaker and shake until well-combined.

How to make this Pomegranate Harvest Salad

HOW TO MAKE IT

Here’s how to make this salad:

  • First, roast the butternut squash; the butternut squash is roasted with cinnamon and olive oil until it’s tender and caramelized. It takes about 25 minutes to bake and 5-10 minutes to cool.
  • Next, make the dressing; This part is so easy. Just add all of the ingredients to a salad shaker (or jar with lid) and shake vigorously until it’s emulsified.
  • Don’t forget to massage the kale; I know, this sounds strange, but it helps tenderize the kale and makes it much more enjoyable to eat. In fact, I used to really dislike kale (because it was so tough) until I started doing this. Just add the kale to a bowl with a little dressing. Use your hands to literally massage the dressing into the kale until the kale wilts slightly and turns a rich green.
  • Add the quinoa to the kale; I like to toss the kale with the quinoa first so the quinoa is well-distributed and slightly dressed. Transfer the kale and quinoa to a serving platter.
  • Top with all the ingredients; Finally, top the kale and quinoa with the the roasted butternut squash, goat cheese, pomegranate seeds, candied pecans and fresh parsley.
  • Toss and serve: right before serving, top with extra dressing and toss till combined!

TIPS FOR AN EASY SALAD

Here are a few tips to help minimize the effort in making this salad:

  • Buy precut butternut squash. There are only a few vegetables/fruits I recommend buying precut (since it’s typically much more expensive). Butternut squash is one of them! It’s a bit intimidating and time-consuming to cut. So buying it precut is a great time and stress saver.
  • Buy pomegranate seeds already ready: another fruit I buy ready to go is pomegranate seeds (who has time to be banging a whole pomegranate for a few seeds and creating a ruby red mess!). But only buy them a few days in advance as they get mealy pretty quickly and only last a few days.
  • Buy microwaveable quinoa; it only takes 90 seconds to cook and minimizes the cleanup! I do personally like it made on the stove a little bit better, but if you are in a time crunch, this is a good shortcut!
  • Make the dressing ahead of time: it stores well in the fridge and eliminates one of the steps when you go to make the salad.
  • Make sure you have all of the ingredients: pomegranate molasses can be tricky to find at the store, so you may need to purchase it online. Thus, if you plan to make this for Thanksgiving, pick up the molasses ahead of time so you can make this amazing dressing.

HOW TO PREP THIS SALAD

Another reason I love this salad for Thanksgiving is it can be prepped in advanced. Roast the butternut squash 1-2 days before the big day. Store the roasted butter squash in an airtight container in the fridge. Do the same with the dressing and quinoa (unless using the microwavable kind). Finally, prep the kale by cutting out the ribs and chopping it. Then place the prepared kale in an airtight container as well.

When ready to make the salad, simply grab all the ready made components from the fridge plus the remaining ingredients and build the salad!

How to make this salad your own

  • Add a protein: grilled chicken or pulled chicken would work great! Bacon would also be a welcomed guest to this party!
  • Include more seasonal fruit: crisp, sweet honey crisp apples would be lovely in this salad! Or tart dried cranberries.
  • Try a different grain: a wild rice or farro would also add a nice hearty bite.
  • Get funky with the cheese: if goat cheese is too mild for your liking, add something with more bite, like a blue cheese or sharp white cheddar.

other great salads for Thanksgiving

enjoy!

This Pomegranate Fall Harvest Salad is perfect for your Thanksgiving table with it’s cozy, Fall flavors and bright, beautiful appearance.

If you make this Pomegranate Fall Harvest Salad please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!

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Pomegranate Fall Harvest Salad

This Pomegranate Fall Harvest Salad features sweet and earthy roasted butternut squash, juicy pomegranates, candied pecans, kale, quinoa, and tangy goat cheese. All tossed together in a sweet and tangy pomegranate molasses vinaigrette.

Course Salad
Prep Time 30 minutes
Salad Making Time 5 minutes
Servings 10 people
Author Danielle

Ingredients

Dressing

  • 3 tablespoons pomegranate molases
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons fresh orange juice
  • 2 tablespoons pure maple syrup
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon cinnamon
  • 1/2 cup olive oil
  • Salt and pepper to taste

Salad

  • 14 oz diced butternut squash
  • 2 tablespoons olive oil
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch ground cloves
  • 1/2 teaspoon salt
  • Pepper to taste
  • 1/2 cup uncooked quinoa cooked to packaged instructions
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 3 cups chopped kale
  • 3 oz goat cheese crumbles
  • 1/4 cup chopped candied pecans
  • 1/4 cup pomegranate seeds
  • fresh parsely leaves for garnish, optional

Instructions

  1. For the dressing, combine all of the ingredients in a salad shaker (or jar with a lid) and shake vigorously until well-combined and emulsified. Add desired amount of salt and pepper. Set aside.
  2. Add the diced butternut squash to a ziplock bag. Add 2 tablespoons olive oil, ground cinnamon, garlic powder, onion powder, cloves, and salt and pepper. Shake until all the butternut squash is coated in the seasonings. Spread out on a large baking sheet. Bake for 20-25 minutes, flipping halfway through, or until golden brown and tender.
  3. Cook quinoa according to package instructions. Season with a tablespoon of olive oil and 1/2 teaspoon salt.

  4. In a large bowl, toss together the kale with 2-3 tablespoons of the dressing and gently massage the kale to help tenderize it Add the quinoa and toss until the quinoa and kale are combined. Transfer to a serving bowl or plate.

  5. Top with roasted butternut squash, goat cheese, pecans, and pomegranate seeds. Top with desired amount of extra dressing.
  6. Toss, serve and enjoy!

Recipe Notes

See tips above for some great shortcut/meal prep options.