Peanut Butter and Jelly Ice Cream Sandwiches

Make the Peanut Butter Cookie Dough
2 Line a 10”x15” rimmed baking sheet with parchment paper. Ensure there’s space in your freezer for it.
3 In a medium bowl, whisk together the flax egg, peanut butter, melted butter, maple syrup, and vanilla until smooth.
4 Stir in the gluten-free flour and salt until a dough forms.
5 Transfer dough to the parchment-lined baking sheet. Press or roll the dough into a ¼-inch thick rectangle. Freeze for at least 40 minutes.
Assemble the Ice Cream Bars
7 Cut the cookie dough in half vertically so you have two equal layers.
8 Spread the strawberry ice cream evenly over one half of the frozen peanut butter cookie dough. Gently place the other half of the cookie dough on top to form a sandwich.
9 Freeze the bars for at least 2 hours to firm up.
Slice & Serve!
11 Remove from the freezer and cut into squares or bars.
12 If desired, drizzle with melted dark chocolate, dip the sides in crushed peanuts or freeze-dried strawberries and enjoy!