These chocolate peanut butter ice cream sandwiches are an easy treat to make and enjoy this summer!
Place sugar, peanut butter, applesauce, canola oil, and vegan buttery spread in a mixing bowl. Mix on medium speed until smooth.
Stir in all other ingredients. Cover with saran wrap and chill in the refrigerator for about 2 hours or until firm.
Preheat oven to 375ºF. Line a cookie sheet with parchment paper. Place some sugar in a bowl and set aside.
Shape dough into 1 inch balls. Roll in the bowl of sugar to coat. Place about 3 inches apart on a cookie sheet covered with parchment paper.
Bake for about 11 minutes or until light golden brown. Cool for ten minutes – they will break if you try to move them too soon. Remove from cookie sheet and cool on wire rack.
Remove the ice cream from the freezer to thaw slightly. Once the cookies are fully cooled, place a scoop of ice cream on the cookies and top with another cookie. Serve immediately or store in the freezer.