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recipe_627_8027759
Peanut Butter Ice Cream Sandwiches
Nothing says “yum!” like homemade ice cream sandwiches. Simple enough to make with your kids; delicious enough for the whole family.
Nothing says "yum!" like homemade ice cream sandwiches. Most people have vivid memories of running to catch the ice cream truck and licking an ice cream cone while the sweet and sugary treat melts down their hands. That sweet memory is recreated with these peanut butter ice cream sandwiches! While these sweet treats may seem intimidating to make, fear not, they are incredibly simple for such a yummy outcome.
1 tsp. Butterscotch Creme Sugar
¼ tsp. Chocolate Sea Salt
¼ tsp. Chocolate Sea Salt
2 cups heavy cream
2 1/3 cup peanut butter, divided
1-14 oz. can sweetened condensed milk
1/2 cup sugar
1 egg
2 1/3 cup peanut butter, divided
1-14 oz. can sweetened condensed milk
1/2 cup sugar
1 egg
Prep Time
50 mins.
Total Time
9 hrs, 10 mins.
Cook Time
15 mins.
Yield
6 sandwiches
For Peanut Butter Ice Cream:
WHIP the heavy cream to stiff peaks.
MELT 1 1/3 cup peanut butter in the microwave for two mins., stir the peanut butter every 30 seconds.
BLEND in the sweetened condensed milk and melted peanut butter into a heavy cream.
STIR in the Butterscotch Creme Sugar.
POUR the mixture into a loaf pan.
FREEZE for 6+ hours, or overnight. For Cookies: WHISK together remaining peanut butter and sugar until fully combined. FOLD in the egg until well incorporated. SCOOP the cookie dough onto a parchment lined baking sheet with a cookie scooper. PRESS a crisscross pattern into each cookie using a fork. SPRINKLE the Chocolate Sea Salt onto each cookie. BAKE the cookies at 350°F for 12-15 mins. COOL for 10 mins. SCOOP the ice cream in between two peanut butter cookies; continue until all sandwiches have been made. FREEZE for 3+ hours.
WHIP the heavy cream to stiff peaks.
MELT 1 1/3 cup peanut butter in the microwave for two mins., stir the peanut butter every 30 seconds.
BLEND in the sweetened condensed milk and melted peanut butter into a heavy cream.
STIR in the Butterscotch Creme Sugar.
POUR the mixture into a loaf pan.
FREEZE for 6+ hours, or overnight. For Cookies: WHISK together remaining peanut butter and sugar until fully combined. FOLD in the egg until well incorporated. SCOOP the cookie dough onto a parchment lined baking sheet with a cookie scooper. PRESS a crisscross pattern into each cookie using a fork. SPRINKLE the Chocolate Sea Salt onto each cookie. BAKE the cookies at 350°F for 12-15 mins. COOL for 10 mins. SCOOP the ice cream in between two peanut butter cookies; continue until all sandwiches have been made. FREEZE for 3+ hours.
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