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
  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
Sweet Treats & More http://sweettreatsmore.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
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.
Sweet Treats & More http://sweettreatsmore.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. 

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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
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!
Sweet Treats & More http://sweettreatsmore.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
  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.
Sweet Treats & More http://sweettreatsmore.com/

Dirty Diet Coke Float

The ever so popular dirty diet coke turned into a float! The perfect way to stay cool this summer! 

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A dirty diet coke was all the rage in Utah.  Little drink stops (like Swig) started popping up everywhere, all with their own twist on the dirty diet coke (and other dirty drinks!)  And by dirty I mean, a simple shot of coconut flavoring, maybe a little creme, and a fresh squeeze of lime.  Every one has their own twist.  

It’s a deliciously dirty drink, especially if you’re a diet coke addict lover like myself :) 

It’s kind of a foreign concept out here in Cali though.  If a girl wants a dirty diet coke, she’s gotta a make it herself.  But because it’s summer and the days are only gettin’ hotter, why not make it a dirty diet coke float to cool down with?!  


The idea- coconut ice cream, fresh squeezed lime, and diet coke.  Sooo super easy.  I thought about making my own coconut ice cream but that would make it more time-consuming, AND then I discovered Talenti Caribbean Coconut Gelato.  In three words, TO DIE FOR! You must find it, just for your own gelato-eating-pleasure this summer.  

And save a couple of scoops to make a Dirty Diet Coke Float! 


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Seriously, one of the best summer treats in my book!! And feel free to turn any soda of your choice into a dirty float :) 
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Dirty Diet Coke Float
  1. 1 (12 oz) can diet coke
  2. 1 pint Talenti Caribbean Coconut Gelato (or other coconut ice cream)
  3. 1/2 of a lime (cut into two wedges)
  1. Place two scoops of the coconut gelato (or ice cream) in a glass. Squeeze the juice of a lime wedge over the top, then pour diet coke over the gelato until the glass is full.
Sweet Treats & More http://sweettreatsmore.com/

Three Ingredient Orange Honey Greek Yogurt Pops

Orange Honey Greek Yogurt Pops main 2

Like with every pregnancy, I’m craving lots of citrus.  And I just can’t seem to eat enough oranges!  I’m also hot all of the time.  I know, I’m only 17 weeks and it’s not even summer yet.  Brett came home to the air conditioner blasting the other day and told me I was crazy.  I warned him it could be an expensive summer;)

I’ve never been in my last trimester during the summer so  I am a little fearful of being so hot and swelling up like a blowfish!  My plan is to spend a lot of time in the water (like a beached whale) and stay cool with lots of ice cream and popsicles!  

Like these Orange Honey Greek Yogurt Pops!  I made these three ingredient frozen treats yesterday and the kiddos and I loved them.  

Orange Honey Greek Yogurt Push Pops main

To make these, all you need is vanilla Greek yogurt, an orange, and honey!! (You use a little bit of the zest from the orange too but since it’s part of the orange we aren’t calling it it’s own ingredient, mmmkay?) Blend everything in a blender, pour the mixture into popsicle molds and let them freeze.  That’s it! 

It’s cool and creamy and very citrusy, just what this pregnant lady’s been craving! 

Orange Honey Greek Yogurt Pops
  1. 1 1/3 cup vanilla greek yogurt
  2. 1 medium orange, peeled and sectioned
  3. 1 tbsp honey
  4. 1 tsp orange zest (optional)
  1. Place everything in a blender and blend until creamy. Pour into four push pop or popsicle molds and place in the freezer until frozen.
Sweet Treats & More http://sweettreatsmore.com/

Lucky Charms Blizzard

Lucky Charms Blizzard || Sweet Treats and More

If you love eating a bowl of Lucky Charms Cereal with milk, then you will looooove this Lucky Charms Blizzard!  It’s a quick and easy treat to make for St. Patrick’s Day!  I’m not big into going crazy with green on St. Patrick’s Day.  My kids aren’t old enough to appreciate it.  But they do love Lucky Charms Cereal, so I thought I could at least buy a box of it this month.  It makes a rare appearance at our house–mainly because someone (ahem, me) is known for eating all of the marshmallows.  

So while I was picking out the marshmallows the other day, I had the thought that this would be really good with ice cream.   And it really was.  

Lucky Charms Blizzard || Sweet Treats and More

The Lucky Charms Blizzard was created (it’s so stinkin’ easy) and I kind of want to eat one every night before bed!  I through in some rainbow sprinkles for fun too.   Don’t you just love how colorful these are?!  Seriously you guys with love these. 

Whats not to love about ice cream and sprinkles and every kids favorite marshmallow-loaded cereal!!  Lucky Charms Blizzard || Sweet Treats and More

Lucky Charms Blizzard
  1. about 2 cups vanilla ice cream
  2. 1/4 cup milk
  3. 1 tbsp whipping cream
  4. 3/4 cup Lucky Charms Cereal + extra for sprinkling on top
  5. 1/4 cup rainbow sprinkles + extra for sprinkling on top
  1. Place ice cream, milk and whipping cream in a blender and blend until smooth (should be thick). Stir in lucky charms cereal and sprinkles with a spoon. Pour into a large glass (or two small glasses) and sprinkle with additional lucky charms (lots of marshmallows) and sprinkles on top. Serve immediately!
  1. makes 1 large or 2 small servings
Sweet Treats & More http://sweettreatsmore.com/

Candy Cane Kisses Magic Shell

Candy Cane Kisses Magic Shell || Sweet Treats and More

Baby it’s cold outside!! But not too cold for ice cream, right?!  

If you need some convincing, how about ice cream drenched in Candy Cane Kisses Magic Shell?  I know!! I had no idea you could make your own magic shell either! But then a friend told me you can make it yourself with just two ingredients!  This made my cherry-dipped cone loving husband’s day!  

Two ingredients you guys!  Chocolate and coconut oil.  In this case, Hershey’s Kisses Candy Cane Chocolates and coconut oil.  Melt them together and pour it over your favorite ice cream (and maybe add a brownie in there).  The coconut oil has a high melting point so not only does it melt quickly but it hardens quickly too–as soon as it hits anything cold.  When the candy cane-coconut oil chocolate  meets the cold ice cream it hardens into a cool, crisp pepperminty-chocolate shell.  

Candy Cake Kisses Magic Shell || Sweet Treats and More

 This  will give any bowl of ice cream a taste of the holidays! Make your own magic shell and make ice cream sundaes with Candy Cane Kisses Magic Shell for a fun family night.  We’ve been having bowl after bowl of ice cream lately, with a healthy topping of this magic shell! 

Holiday-Family-FunJust like we did a few weeks ago, some of my friends and I are celebrating the holidays with another Hershey’s Kisses Chocolates and Reese’s  blog party. We’re sharing some great treats to make with your family and friends or for your family and friends.  Be sure to visit all of the blogs to see their fun holiday ideas with Hershey’s Kisses Chocolates and Reese’s! 

Candy Cane Kisses Magic Shell
  1. 32 Hershey's Kisses Candy Cane Chocolates
  2. 4 tbsp coconut oil
  1. In a small saucepan melt coconut and candy cane kisses together until melted and smooth. Pour into an airtight container (i like to use a glass jar with lid) and store in refrigerator until ready to serve.
  2. When ready to serve microwave until melted and stir. Let cool to room temperature and serve over ice cream.
Sweet Treats & More http://sweettreatsmore.com/

Raspberry Greek Yogurt Ice Cream Sandwiches

Raspberry Greek Yogurt Ice Cream Sandwichesmain

I am obsessed with all things frozen.  Ice cream.  Ice.  Popsicles.  Shakes. Smoothies.  Frozen yogurt.  Fruity frozen yogurt sandwiched between two graham crackers.  Ob-freaking-sessed!  

Which is why Deborah and I thought we should throw a frozen treats blog party (she must be as obsessed as me!)  We thought everyone could use some new tasty treats to get us through the last month of summer.  How is that even possible? Less than one month left!

I definitely see more ice cream in my future….

Frozen Treats Blog Party with Buns In My Oven, Completely Delicious, Mountain Mama Cooks, Sweet Treats and More, Taste and Tell and Tracey's Culinary AdventuresFor the party, I made Raspberry Greek Yogurt Ice Cream Sandwiches.  They’re perfectly smooth and creamy, tart and fruity, and sandwiched between two soft and chewy graham crackers (yep, they get soft and chewy when frozen to some yogurt!)  They couldn’t be more perfect and they’re super easy to make.  

The idea for these came from my husband, who wanted a healthier alternative to an ice cream sandwich.  The result was fantastic and we thought our idea was pretty brilliant.  Right up until we realized there was a very similar recipe on the back of box of graham crackers we used.  Wah-wah.  

They key to these bars is using Honey Flavored Greek Gods Yogurt! It makes them extra thick and creamy! 

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Be sure to check out the other fun frozen treats from Buns in My Oven, Completely Delicious, Tracy’s Culinary Adventures, and Mountain Mamma Cooks

Raspberry Greek Yogurt Ice Cream Sandwiches
  1. 1 1/2 cups Honey Greek Gods Greek Yogurt
  2. 1 cup fresh raspberries, pureed
  3. 1 1/2 cups whipped topping
  4. 7 graham crackers
  1. Stir the yogurt, raspberry puree and whipped topping together until there aren't any lumps.
  2. Line a 9 inch square pan with foil and let the edges hang up over the edges.
  3. Whisk together the yogurt, fresh raspberry puree, and whipped topping until mixture is combined well.
  4. Line 3 grahams on the bottom of the 9-inch pan. Take another graham, and break it in half, length-wise. You will have 3 and a half graham crackers on the bottom of the pan.
  5. Pour the yogurt mixture on top of the graham crackers and spread evenly over the top. Top with three and half more graham crackers.
  6. Cover and place in the freezer for several hours or until sandwiches are frozen. Slice bars in half, creating 6 perfect squared and 2 small rectangular bars.
  1. store in air-tight container in the freezer.
Sweet Treats & More http://sweettreatsmore.com/


Peanut Butter Fudge Ripple Ice Cream by Buns in My OvenPeanut Butter Fudge Ripple Ice Cream by Buns in My Oven

Oatmeal Cream Pie Ice Cream Sandwiches by Completely DeliciousOatmeal Cream Pie Ice Cream Sandwiches by Completely Delicious

Caramel Kit Kat Ice Cream by Mountain Mama CooksCaramel Kit Kat Ice Cream by Mountain Mama Cooks

Raspberry Greek Yogurt Ice Cream Sandwiches by Sweet Treats and MoreRaspberry Greek Yogurt Ice Cream Sandwiches by Sweet Treats and More

Root Beer Float Ice Cream Cake by Taste and TellRoot Beer Float Ice Cream Cake by Taste and Tell

Mango Coconut Sherbet from Tracey's Culinary AdventuresMango Coconut Sherbet from Tracey’s Culinary Adventures

State of Great Taste Ice Cream Making Event with Private Selection- Vote for Your Favorite!


A couple of weeks ago I had the unique opportunity to travel to Traverse City, Michigan to celebrate the launch of Private Selection’s new limited edition Michigan Cherry Cobbler Ice Cream. To kick off the celebration, the brand hosted 10 food bloggers from around the country at the beautiful Grand Traverse Resort, to come and learn more about the brand, tour beautiful cherry orchards, and to create our very own ice cream flavors!  

Private Selection is a brand that believes in finding and sourcing the best local ingredients for their products.  Hence our visit to cherry capital, Traverse City, where they source the cherries for their Michigan Cherry Cobbler Ice Cream.  The individual ice cream flavors we were asked to create were to represent the regions we live in, using our region’s best local ingredients as well! 


the group from left to right (doing what we do best) Trish (Once a Month Mom), me (Sweet Treats & More), Kelley (Mountain Mama Cooks), Christy (Southern Plate), Heather (Heather’s Dish), Sara (Our Best Bites), Tessa (Handle the Heat), Colleen (Pretty Prudent), Nicole (Baking Bites), and Kate (Our Best Bites)

So each of us created state-inspired ice cream flavors that we hope the nation will love.  Because  YOU GET TO  VOTE for your favorite!  The winning flavor will hit the shelves as  a Private Selection Limited Edition ice cream flavor sometime next year.  Cool or what? 

I was only in Traverse City for a little over 24 hours, but it was an amazing 24 hours.  Here’s a look at what we did…

Ice cream making started bright and early at the Great Lakes Culinary Institute.   


We worked in a professional kitchen , with our own little work station,  and every single ingredient we needed.


To represent northern Utah I created a Raspberry Honey Scone ice cream– inspired by Northern Utah’s Bear Lake raspberries, the Beehive State’s local honey, and the culturally popular food- deep fried scones.  


I dusted my scones with a touch of cinnamon, tore it up into chunks and folded it into a vanilla ice cream base.  Then swirled in a fresh raspberry puree and drizzles of honey.  

psrasphoneysconeHopefully, I did my state proud:) 


My friend Kelley was there representing southern Utah.  Her Mexican Hot Chocolate ice cream was amazing (I won’t be mad if you vote for it!).  We both came with two different ice cream flavors ideas and they ended up being pretty similar.  So I went with the vanilla, she went with the chocolate.  It was fun to represent the state of Utah together. 


I was among talented women who created such unique and fun ice cream flavors.  Be sure to check out all of the other flavors on Private Selection’s Facebook Page and vote for your favorite! Voting is open for eight weeks and you can vote once a day.  You’ll even get a coupon for voting!

 I’ll be sharing our evening in the cherry orchards in another post so stay tuned! And big thanks to Private Selection for this great experience!