Now that I’ve picked my cookie & ice cream combos for my wedding ice cream sandwiches, it is trial time. I only have two weeks to perfect my recipes & methods, so ample taste testing is required. Which is obviously a real bummer…..
This week’s trial was a Peanut Butter Chocolate Ice Cream Sandwich. It was delish. I wanted to try a new peanut butter cookie recipe, so I went with this one. It was thicker than the others and it was easier to imprint with a fork. Normally, I wouldn’t care much about this, but since it’s my wedding , I want the sandwiches to be as pretty as possible. I didn’t think these cookies tasted as peanut buttery as these ones, but they were still really good frozen.
I just got an ice cream maker as an early wedding gift, so the chocolate ice cream I used was a homemade version! I am obsessed with ice cream and could not be more excited to start making my own combinations. I will for sure be posting ice cream recipes soon… I just need to perfect my recipes. The one I used for this was a lighter fat version so it was not as soft and creamy as I would have liked. Regardless, it still tasted really good and paired well with the peanut butter cookies ( I mean it’s peanut butter & chocolate – you can’t really go wrong).
Peanut Butter Chocolate Ice Cream Sandwiches
- 1/2 c unsalted butter at room temp
- 1/2 c sugar
- 1/4 & 2 tbsp light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 c creamy peanut butter
- 1 1/2 c all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 6 oz chocolate ice cream
- 1/2 c mini chocolate chips (optional)
- Cream the butter & sugars at a medium speed using a hand mixer or the paddle attachment of a stand mixer.
- Add the egg and mix on high speed until well combined.
- Mix in the peanut butter and vanilla until fully combined. Set aside.
- In a separate bowl, mix together your dry ingredients.
- Add the dry ingredients to your wet ingredients slowly with the mixer on a low speed. Mix until well combined. The dough will be thick and sticky.
- Cover the dough, and chill for at least 3 hours & up to two days in the refrigerator.
- When you are ready to bake, preheat the oven to 350 degrees.
- Line your baking sheet with a silpat or parchment paper.
- Roll the dough into balls that are about 1 tbsp each.
- Place the balls at least 2 inches apart from each other on the baking sheet.
- Flatten the balls with a fork, and make a criss-cross on the dough.
- Bake for 11 minutes or until the sides are just beginning to lightly brown.
- Let cool on the baking sheet for about 5 minutes and then transfer to a cooling rack to finish cooling.
- Once the cookies have cooled, place in the freezer for about ten minutes.
- While the cookies are in the freezer, remove the ice cream and let sit for the 10 minutes (you want it to be softened slightly).
- Take the cookies out of the freezer, and set half of the cookies on a flat surface with the bottom facing up.
- Scoop about 1 1/2 tablespoons of ice cream on to the bottoms of half the cookies (the non criss-crossed side). Place a cookie on top of the ice cream (top facing up) and press down. Use a knife to smooth out the edges.
- If desired, dip your sandwich into a bowl of the mini chocolate chips and turn so the chips coat all of the edges.
- Serve the sandwich, or put the finished sandwiches back in the freezer until you are ready to eat!