Slice into 12-16 bars and store them in a freezer-safe bag. Remove the bars from the pan using the parchment paper. Place the pan back in the freezer until the ice cream has set. Spread it with a spatula or spoon to evenly spread it across the top.
Take the pan out of the freezer and pour the melty/softened ice cream on top of the base layer. Place the pan in the freezer for 15-20 minutes. Make sure it spreads to the corners and it’s totally even. I personally like to use my hands to make sure all the ingredients are evenly incorporated.Īdd the base to the baking dish and press it down with your hands so that it evenly coats the bottom. Nothing is worse than the parchment paper constantly popping out of the pan!Ĭombine the peanut butter, maple syrup, vanilla extract, almond flour, and cacao powder in a medium-sized bowl. I also like to use clips to hold the sides up to make it even easier. HACK: To make your parchment paper sit in the pan better, crumple it in your hands, then open it back up and place it in the bottom of the dish. Spray the bottom with non-stick cooking spray. Make sure the dish you use is not made of glass since that can shatter in the freezer (no one wants that). Grab a 9×9″ square baking dish that is freezer-safe and line it with parchment paper. Take out a pint of your favorite ice cream, and let it sit at room temperature for 3-4 hours, or until it is pretty melty. This makes it 10x easier to spread it in the baking dish. You can’t go wrong!Ī key to making this recipe is letting the ice cream sit out for a few hours to soften. My go-to for this is definitely anything chocolate. There are so many crazy ice cream flavors out there, it’s hard to say which would work best. Honestly, any ice cream will be delicious with this. You can also get creative and use a strawberry flavor for a PB&J spin.
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