PB & J Ice Cream Cookie Sandwiches {Our Best Bites New Cookbook!!}

PB & J Ice Cream Cookie Sandwiches | Sweet Treats and More

The girs from Our Best Bites are at it again with another amazing cookbook! Their new book 400 Calories or Less with Our Best Bites is probably my favorite though.  Everything in it is practical dishes for a family–full of easy, healthy, and tasty snacks, meals, and desserts.  

PB & J Ice Cream Cookie Sandwiches | Sweet Treats and More

I coudn’t wait to dig in and make something. I of course made dessert, first.  Always dessert first with me, right?! 

PB & J Ice Cream Cookie Sandwiches | Sweet Treats and More

I made their PB & J Ice Cream Cookie Sandwiches and I’m a little bit obsessed.  You know I love peanut butter.  But these take the nostalgia of my childhood favorite sandwich and turn it into a tasty, ice cream treat.  And there is only 115 calories in one of these!! 

I imagine popping these babies all summer long!

PB & J Ice Cream Cookie Sandwiches | Sweet Treats and More

If you haven’t had a chance to buy their new book, buy it now!  A few recipes on the list to try next–  Grilled ChickenCaprese, Curry Cashew Quinoa Salad, and Grilled Vegetable Flatbread Pizzas.  

PB & J Ice Cream Cookie Sandwiches | Sweet Treats and More

PB & J Ice Cream Cookie Sandwiches
Serves 12
at just 115 calories per cookie, these are the pefect peanut buttery, spring and summer guilt free treat to enjoy!
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  1. 1/2 cup creamy peanut butter
  2. 6 tbsp packed brown sugar
  3. 1/2 tsp
  4. 1 egg white (from medium or large egg)
  5. 1 cup plus 2 tablespoons slow-churned vanilla ice cream, slightly softened
  6. 2 tbsp strawberry or raspberry preserves
  1. Preheat oven to 350. Line a baking sheet with parchment paper or silicone baking mat.
  2. Beat peanut butter, brown sugar, baking soda, and egg white until combined. Dough will be loose. Chill for 1 hour in refrigerator. Dough will be soft.
  3. Scoop dough by scant 1/2 tablespoons and gently form into balls. Place on cookie sheet and flatten just slightly with your hand. You should have about 2 dozen cookies.
  4. Bake for 5-7 minutes, until cookies are puffed and edges are set. Let cool 2-3 minutes on baking sheet and then transfer to cooling rack. Once completely cooled, store in freezer until ready to assemble.
  5. Too assemble, flip all cookies over and spoon 1/4 teaspoon jam on each one. Place 1 1/2 tablespoons vanilla ice cream on 12 of the cookies. Sandwich another cookie on top of each of the 12 ice cream-topped cookies, gently pressing them together.
  6. Place sandwiches on a plate or freezer-safe container and freeze until firm. To serve, let sit at room temperature for a few minutes to soften.
  7. Enjoy!
  1. from the ladies at Our Best Bites
boys ahoy http://boysahoy.com/

Cherry Yonanas {with chocolate magic shell}

This smooth and creamy Cherry Yonanas is made with just two ingredients–frozen cherries and bananas.  Topped with a simple homemade chocolate magic shell you’ll love this guilt free treat! 

Cherry Yonana Ice Cream with homemade Chocolate Magic Shell from sweettreatsmore.com

Brett and I usually celebrate Valentine’s Day making a nice, home-cooked meal together {after the kids are in bed} and enjoying a little dessert while watching a movie.  We usually fall asleep by ten o’clock watching a cheesy chick flick picked by me.  Does that make us boring? Or old? Or both?  We just don’t love fighting the crowds at restaurants.  Oh my gosh… we are old!!

That’s it! We’re going out this Valentine’s Day.  But we’ll still be making this Cherry Yonanas for dessert.  Because, it’s totally guilt free.   Well, until you top it with chocolate magic shell.  But that’s kind of what makes it sooo amazing.  

Cherry Yonana Ice Cream with homemade Chocolate Magic Shell from sweettreatsmore.com

All you need to make this is some frozen cherries, frozen bananas, and a kick booty blender :)  I used our Blendtec {with the Twister Jar}, hit the ice cream button and let it do its magic.   

Perfection you guys…

Cherry Yonana Ice Cream with homemade Chocolate Magic Shell from sweettreatsmore.com

It makes the most perfect thick and creamy cherry banana “soft serve” like ice cream.  It’ll melt quickly so either eat it right away or pop it in the freezer.  
Cherry Yonana Ice Cream with homemade Chocolate Magic Shell from sweettreatsmore.com

Chocolate Magic Shell is what really makes this dessert perfect.  It kind of makes it taste like a chocolate cherry dipped cone.  You know, like from DQ? Except the ice cream is cherry and the dip is chocolate.  Same flavors though–chocolate and cherry– which are great together.   

And ps….homemade magic shell is so easy to make.  So don’t you fret! 

Cherry Yonanas with Chocolate Magic Shell | Sweet Treats and More

Cherry Yonanas with Chocolate Magic Shell
healthy and guilt free ice cream, made with just two ingredients-- frozen cherries and bananas! topped with a delicious chocolate magic shell.
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for the yonanas
  1. 2 ripe, frozen bananas (quartered)
  2. 1 cup frozen cherries (pitted)
for magic shell
  1. 1/4 cup chocolate chips
  2. 1/2 tsp coconut oil
  1. Place frozen bananas and frozen cherries in the twister jar of blendtec blender. Press the "ice cream" button and let blend until smooth and creamy. (hold lid down securely while blending)
  2. Melt chocolate chips and coconut oil together in the microwave. Drizzle over ice cream.
boys ahoy http://boysahoy.com/

Cookies n Cream Frozen Chocolate Cheesecake


This post is sponsored by KRAFT and Philadelphia Cream Cheese.  

Is anyone else melting this summer? Like the ice cream in this cheesecake↑↑?!  

I’m literally melting over here…we are trying to avoid turning the ancient A/C unit on in our house and it might be the death of me.  

And yes, you heard me–there’s Cookies n Cream ice cream in this cheesecake.  It’s a layer of ice cream over a frozen layer of chocolate cheesecake.  In an oreo cookie crust:)  With gobs of chocolate drizzled over the top.  I know, I know.  I’m all googly eyed too.  

It’s  rich and decadent and perfectly summery.  And super naughty. Just the way you want to consume your calories on a hot summer day.  Right???   Today  is after all, National Cheesecake Day, so we must celebrate and indulge!


   Start by making a really simple Oreo cookie crust (crushed Oreos + melted butter) and press it into a spring form pan.  



The chocolate cheesecake layer is a basic chocolate cheesecake- cream cheese, eggs, a little sugar, cocoa, vanilla, and I like to add a little bit of Mocha coffee creamer, amaretto, or even just plain whipping cream.  Gives it a little flavor boost and makes it extra creamy.  And I always, always use Philadelphia Cream Cheese for my cheesecakes, it’s just the best because it’s made with fresh local milk and real wholesome cream, making my cheesecakes rich and delicious!

Pour the chocolate cheesecake into the spring form pan and bake for 30-40 minutes (and make sure to read the additional baking tip in the directions)!  Set in the fridge to cool. 

Once completely cooled spread a thick layer of  Cookies n Cream ice cream over the top. Place it in the freezer until both layers are frozen :) 

Then, have a little a slice of heaven. 

cookies-and-cream-chocolate-cheesecake-recipe-sweettreatsmore.com main 6.jpg

And don’t forget to drench it with more chocolate!! cookies-and-cream-chocolate-cheesecake-recipe-sweettreatsmore.com-7 

Oreo Cookies n Cream Frozen Chocolate Cheesecake
a layer of cookies n cream ice cream on top of a frozen layer of chocolate cheesecake! the perfect decadent cheesecake for summer!
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for the crust
  1. 12-14 oreo cookies, crushed
  2. 1/3 cup melted butter
for the chocolate cheesecake
  1. 2 (8 oz) packages Philadelphia cream cheese, soft
  2. 2 eggs
  3. 1 tsp vanilla
  4. 1/3 cup sugar
  5. 1/4 cup cocoa
  6. 1/4 cup mocha coffee creamer (can use whipping cream or other flavor creamer)
ice cream layer
  1. 1 pint cookies and cream ice cream
for the crust
  1. Preheat oven to 325.
  2. Lightly grease a round spring form pan.
  3. Combine crushed oreos and melted butter. Press into the spring form pan and about 1/4-1/2 inch up the sides of the pan. Place in the fridge.
for the chocolate cheesecake
  1. In a stand mixer, beat cream cheese until smooth and there are no lumps. Beat in eggs, sugar, and cocoa until creamy. Lastly beat in creamer (or whipping cream) and vanilla. Pour into oreo cookie crust and bake at 325 for about 40 minutes. It shouldn't be completely set yet. Turn off the oven, open the oven door and let the cheesecake continue to bake in the cooling oven for 20-30 minutes or until set. Remove from oven and let cool completely in the fridge.
ice cream layer
  1. Scoop ice cream into a large bowl and stir together until softened. Spread over the chilled cheescake in an even layer. Place in the freezer until ice cream has firmed up again or ready to serve.
  2. serve with a drizzle of chocolate sauce!
boys ahoy http://boysahoy.com/

Patriotic Berry Coconut Pops

These Red, White & Blue Berry Coconut Pops are the perfect treat for the 4th of July! Made with coconut milk and berries, these festive pops are healthy too! 


My first homemade batch of popsicles of the summer.  And conveniently, they are perfect for the 4th of July!  Red and blue berries bursting in a creamy, coconut milk popsicle- sweetened with just a little honey and lime!  We’ll be making these (and many others) all summer long baby. ‘Tis the summer of popsicles for this prego lady. 


We are spending the fourth in Colorado at my parents’, which means we are embarking on our first 16 hour road trip there since our move to San Diego.  My bulging belly wants nothing more than to sit in a car for 16 hours with two restless boys.  Luckily, we’re making a pit stop in Arizona to split up the drive.  

But seriously you guys, pray for us, our children, and my swelling ankles.   

And then go make these popsicles!  



 And when you’re beat from the heat on the 4th of July enjoy one (or a few)  to help you cool off.  They’re pretty much guilt free.  




And if this face doesn’t tell you they’re delicious, I don’t know what will :) 


Patriotic Berry Coconut Pops
Yields 6
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  1. 1 can (14 oz) coconut milk (i used full fat)
  2. 1 tbsp honey
  3. 1 tbsp fresh squeeze lime juice
  4. 1 tsp fresh lime pulp
  5. 1 cup blueberries
  6. 1 cup diced strawberries
  7. Popsicle Mold
  1. Whisk coconut milk, honey, lime juice, and lime pulp together. Set aside.
  2. Place a small spoonful of blueberries at the bottom of each popsicle mold. Place a small spoonful of diced strawberries on top of the blueberries.
  3. Pour coconut milk into the popsicle molds over top the berries. Place the popsicle sticks in the molds and place in the freezer for 4-6 hours until completely frozen.
  1. To remove popsicles from the mold, run the mold under warm water for a few minutes, then slowly wiggle popsicles out of their molds.
boys ahoy http://boysahoy.com/