Preparation Steps

• Line 10x15-inch rimmed baking sheet with parchment paper.
• In medium bowl, whisk together the flax egg, peanut butter, melted butter, maple syrup and vanilla until smooth.
• Stir in gluten-free flour and salt until dough forms.
• Transfer dough to parchment-lined baking sheet. Press or roll the dough into a ¼-in thick rectangle. Freeze for at least 40 minutes.
• Cut cookie dough in half vertically so you have two equal layers.
• Spread strawberry ice cream evenly over one half of frozen peanut butter cookie dough. Gently place other half of cookie dough on top to form sandwich.
• Freeze bars for at least 2 hours to firm up.
• Remove from the freezer and cut into squares or bars.