Vegan No-Bake Cookie Dough Ice Cream Sandwich Bars

For the first cookie dough layer: Add 2 cups almond flour, 1/2 cup creamy salted peanut butter, and 1/3 cup maple syrup to a bowl. Stir to combine until a dough forms, then stir through chocolate chips. Transfer dough to a parchment paper lined brownie tin and press down to form an even layer. Let set in the freezer for a few minutes while you make the ice cream layer.

For the ice cream layer: Soak 1 cup cashews overnight or for 1 hour in boiling water. Add the soaked cashews, 1 can full fat coconut cream, 1/3 cup maple syrup, and a splash of vanilla extract to a blender. Blend on high until smooth and creamy. Spread this mixture over the first cookie dough layer, then place back in the freezer to set for 2-3 hours.

For the second cookie dough layer: Make a second batch of the cookie dough using the same quantities (2 cups almond flour, 1/2 cup creamy salted peanut butter, 1/3 cup maple syrup, and chocolate chips). Spread this second batch evenly on top of the ice cream layer. Place the entire bar back in the freezer to set completely. Once completely set, slice and enjoy!