Scarlette Swaps: Super Ice Cream Bowl Recipe #3

Elvis Presley 
Ice Cream Sandwiches

by Boston Scarlette

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INGREDIENTS

1 box Graham Crackers
1 Banana (semi ripe)
1 c. Smoothe Peanut Butter or Almond Butter
1 c. Brown Sugar
2 1/4 c. Unsweetened Almond Milk
1 Tbsp. Tapioca Flour (or cornstarch)
1 Tbsp. Pure Vanilla Extract (Singing Dog Brand is great)
3/4 tsp Sea Salt
4 oz. Dark Chocolate (Chopped)

DIRECTIONS

• In a medium sauce pan, combine unsweetened almond milk, brown sugar, tapioca flour, pure vanilla extract and sea salt.
• Whisk in smoothe peanut butter until thickens (a good indicator, is when small bubbles appear...kind of like when making pancakes).
• Remove from heat.

• Freeze for one hour. Let cool, but do not let completely freeze.
• Chop Dark Chocolate. (if you don't like dark chocolate, you can replace with semi sweet).

• Grab a cookie sheet and line with parchment paper.
• Remove peanut butter ice cream from the freezer and combine with dark chocolate chunks.
• Pour peanut butter ice cream mixture onto cookie sheet.
• Cover with another sheet of parchment paper.
• Freeze for 4 hours or more.
• Cut Peanut Butter Ice Cream into squares. Measure with Graham Crackers.

• Flip over squares into serving or storage tray.
• Add Banana slices on top.
• Top with Graham Square to complete Elvis Presley Ice Cream Sandwich.