PEANUT BUTTER AND CHOCOLATE ICE CREAM SANDWICHES
For a modern grown-up version of the chocolate-chip cookie ice cream sandwich, I scooped ice cream into sliced baguettes, then drizzled it with sea-salt-strewn chocolate nut spread. The result is sweet, savory, sophisticated and laughably easy, just like grasshopper pie - even if its color isn't quite as dramatic.
Provided by Melissa Clark
Yield 8 to 10 ice cream sandwiches
Number Of Ingredients 6
Steps:
- Slice the baguette in half lengthwise without cutting all the way through. Then cut into 3-inch-long pieces.
- Spread the insides of the baguette pieces with a thin layer of peanut butter on one cut side and a thin layer of chocolate spread on the other cut side. Spoon some ice cream in the center and top with banana slices if using; sprinkle with a few flakes of sea salt before closing into sandwiches.
CHOCOLATE PEANUT BUTTER ICE CREAM SANDWICHES
These ice cream sandwiches are seriously decadent, and a favorite among kids and grown-ups alike! Super chocolatey cookies get sprinkles with a variety of chocolate chips - you can go for peanut butter chips, white chocolate, or classic - and sandwich some peanut butter ice cream inside, and you've got a delicious frosty treat ready to go at all times.
Provided by Giada De Laurentiis
Categories Dessert
Time 30m
Yield 14
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Combine the butter and sugar in a large bowl. Using a hand mixer, beat the mixture until light and creamy, about 2 minutes. Add the egg, cocoa powder, vanilla and salt and beat again until smooth and combined. Add the flour, peanut butter chips, and chocolate chips. Use a rubber spatula to stir until just mixed.
- Line 2 baking sheets with parchment paper. Scoop out 2-inch balls of dough. Place 14 on each cookie sheet. Bake until they are just set around the edges and the tops look dry, rotating half way through, about 15 minutes. Let cool for 15 minutes on the baking sheets. Remove to a wire rack to cool completely.
- When the cookies are completely cool, scoop a heaping tablespoon size scoop of the ice cream onto the flat side of one cookie. Top with another cookie and press together gently. Continue with the remaining cookies and ice cream freezing the sandwiches as you go.
Nutrition Facts : ServingSize 14, Calories 302
"ICE CREAM" SANDWICHES
Steps:
- Place the peanuts in a small sauté pan and toast over medium-low heat until golden. Sprinkle with sea salt, toss and set aside to cool. Place the peanuts in a food processor fitted with the steel blade and pulse until finely chopped. Transfer to a plate and set aside.
- Place 6 cookies, flat side up, on a sheet pan covered with parchment paper. Soften the sorbet for about 15 seconds in the microwave, until it's pliable but not defrosted. Place a large scoop of the sorbet on top of each cookie and place a second cookie on top of the sorbet, flat side down. Lightly press down on the top cookie until the sorbet reaches the edge. Roll the edge of the cookies in the chopped peanuts and place in the freezer for about one hour before serving.
PB-CHOCOLATE ICE CREAM SANDWICHES
Chocolate ice cream sandwiched in cookies made with Betty Crocker™ Super Moist™ cake mix and peanut butter cookie mix gives you a delicious dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 12
Number Of Ingredients 6
Steps:
- Line 8-inch square pan with plastic wrap. Spread ice cream in pan. Freeze until firm, about 2 hours.
- Heat oven to 375°F. In small bowl, place 1/2 cup of the dry cake mix; set aside. In medium bowl, stir together remaining 1 cup cake mix, the cookie mix, butter and egg until soft dough forms. Shape dough into 24 (1 1/2-inch) balls. Roll in reserved cake mix, coating completely. On ungreased cookie sheet, place balls 2 inches apart.
- Bake 8 to 10 minutes or just until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely.
- Invert ice cream out of pan onto large plate or cutting board; remove plastic wrap. With 2-inch round biscuit cutter, cut 12 rounds from ice cream. For each sandwich, place 1 ice cream round on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Roll edges of cookies in chopped peanut butter cup candies. Freeze 1 hour.
Nutrition Facts : Fat 5 1/2, ServingSize 1 Serving
FROZEN PEANUT-BUTTER CHOCOLATE SANDWICHES
Create your very own ice-cream sandwiches, the perfect dessert for a summertime party.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 2
Steps:
- Spread peanut-butter and chocolate creams between your favorite wafer cookies, graham crackers, or shortbread, then freeze until firm.
CHOCOLATE-PEANUT BUTTER SHEET PAN ICE CREAM SANDWICHES
An easy way to stock your freezer with homemade ice cream sandwiches: use baking sheets to make a giant ice cream-filled cookie that's easy to slice.
Provided by Kendra Vaculin
Categories Ice Cream Butter Vanilla Egg Peanut Butter Dessert Frozen Dessert Summer Father's Day Fourth of July Quick & Easy Vegetarian Bake Freeze/Chill Freezer Food Chocolate Memorial Day Labor Day
Yield Makes 16 sandwiches
Number Of Ingredients 12
Steps:
- Place a rack in center of oven and preheat to 350°F. Generously coat a 18x13" rimmed baking sheet with nonstick spray . Melt 1 cup (2 sticks) butter in a small saucepan over medium heat. Let cool slightly.
- Whisk together cocoa powder, kosher salt, baking powder, and 1½ cups sugar in a medium bowl. Drizzle in butter; reserve saucepan. Whisk until butter is incorporated, then add vanilla and 2 eggs and whisk until batter is glossy and smooth. Add 1¼ cup flour and whisk until no dry streaks remain.
- Melt remaining ¼ cup (½ stick) butter in reserved saucepan over medium heat. Remove from heat, add peanut butter, and whisk until smooth. Whisk in remaining 1 egg and ½ cup sugar, then add remaining ½ cup flour and whisk until smooth.
- Pour chocolate batter into prepared pan and, using a rubber spatula or your fingers, smooth into an even layer, spreading all the way to the corners and sides; the batter will be quite thin. Dollop peanut butter batter over chocolate batter and press into an even layer. Sprinkle sea salt on top.
- Bake cookies until top looks dry and a tester inserted into the center comes out clean, 14-17 minutes (cookies will seem too soft, but they'll firm up as they cool). Let cookies cool in baking sheet, then use a sharp knife to cut into 32 pieces (8 across on long sides and 4 down on short sides). Carefully remove pieces from pan with a thin spatula.
- Meanwhile, line a rimmed 13x9" rimmed baking sheet or baking dish with plastic wrap, layering sheets both lengthwise and crosswise and leaving a few inches of overhang on all sides. Transfer softened ice cream to prepared pan and spread into an even layer. Fold overhang up and over the top and freeze ice cream until firm, at least 1 hour.
- When you're ready to assemble sandwiches, use plastic overhang to transfer frozen ice cream block to a cutting board. Working quickly, cut into 16 pieces (4 across on long sides and 4 down on short sides-mirroring half of the cookie slicing method above). Sandwich each ice cream rectangle between 2 cookies, arranging cookies top side out and place on a baking sheet. Freeze until firm all the way through, then transfer sandwiches to an airtight container or individually wrap in foil. Keep frozen until ready to serve.
PEANUT BUTTER ICE CREAM SANDWICHES
Store-bought treats can't hold a candle to homemade ice cream sandwiches. This frozen dessert is fantastic. -Teresa Gaetzke, North Freedom, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening, peanut butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well., Roll into 1-in. balls; roll in remaining sugar. Place 1 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. , Bake 9-11 minutes or until set (do not overbake). Remove to wire racks to cool completely., In a microwave, melt candy coating; stir until smooth. Spread a heaping teaspoonful on the bottom of each cookie; place chocolate side up on waxed paper until set., To make ice cream sandwiches, place 1/4 cup ice cream on the bottom of half of the cookies; top with remaining cookies. Wrap in plastic; freeze on a baking sheet overnight.
Nutrition Facts : Calories 389 calories, Fat 20g fat (10g saturated fat), Cholesterol 28mg cholesterol, Sodium 223mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE PEANUT BUTTER ICE CREAM SANDWICH DESSERT
Whipped cream mixed with sweetened condensed milk and crunchy peanut butter is spread on a base of ice cream sandwiches, frozen, and served in squares topped with hot fudge and peanuts.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 4h20m
Yield 12
Number Of Ingredients 7
Steps:
- Beat cream and vanilla in large bowl with electric mixer on medium speed until stiff peaks form. Beat in sweetened condensed milk and peanut butter on low speed until smooth.
- Arrange ice cream sandwiches in 13 x 9-inch dish to form a single layer. Spread peanut butter mixture evenly over ice cream sandwich layer. Cover; freeze 4 to 6 hours until firm.
- Cut into 12 squares. Top with hot fudge topping and peanuts. Serve immediately.
Nutrition Facts : Calories 606.2 calories, Carbohydrate 49.6 g, Cholesterol 80.8 mg, Fat 35.1 g, Fiber 2.4 g, Protein 10.3 g, SaturatedFat 16 g, Sodium 214.5 mg, Sugar 36.5 g
PEANUT BUTTER & CHOCOLATE CHIP ICECREAM SANDWICHES
Make and share this Peanut Butter & Chocolate Chip Icecream Sandwiches recipe from Food.com.
Provided by scarley
Categories Frozen Desserts
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F and line baking sheets with parchment paper. In a medium mixing bowl, sift together flour, baking soda and salt and set aside. In a stand mixer with the paddle attachment, cream the butter, peanut butter, sugar and brown sugar until light and fluffy - about 8 minutes. Add egg and vanilla extract and beat until thoroughly combined. Reduce mixer to low, slowly add the flour mixture and beat until just combined.
- Using a small ice cream scoop (1 3/4 inch), scoop dough into 1-1/2 inch balls and roll in remaining 1/4 cup sugar to coat evenly and place on baking sheet about 2-inches apart. Gently press the cookies with the back of a fork to create a crisscross pattern (if tines stick, dip fork in cup of warm water in between each cookie). Transfer baking sheets to oven and bake 12-15 minutes, or until just golden. Transfer to cooking racks and let cool completely before making sandwiches.
- Slice bananas into 1/8-inch thick slices and fan slices on bottom sides of 12 cookies. Place 1 small scoop of chocolate chip ice cream on top of the banana slices and top with remaining cookie. Serve immediately or wrap cookies individually in plastic and freeze.
Nutrition Facts : Calories 300.7, Fat 16.4, SaturatedFat 6.7, Cholesterol 38, Sodium 200, Carbohydrate 35.2, Fiber 2, Sugar 22.4, Protein 6
PEANUT-BUTTER AND CHOCOLATE-ICE-CREAM SANDWICH COOKIES
This irresistible recipe for peanut-butter and chocolate-ice-cream sandwich cookies comes from How Sweet It Is cake studio in New York City.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 12 ice cream sandwiches
Number Of Ingredients 10
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and peanut butter until smooth. Add both sugars and continue to mix until smooth.
- Add eggs, one at a time, mixing well after each addition. In a large bowl, whisk together flour, baking powder, baking soda, and salt. With the mixer running, add flour mixture in two batches, mixing well after each addition. Continue mixing until a dough forms. Form dough into a ball and wrap with plastic wrap; refrigerate until firm, at least 4 hours.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Roll dough into 1 1/2-inch balls. Place on prepared baking sheet about 2 inches apart. Press down on each dough ball using the tines of a fork, once vertically and once horizontally, to make a crosshatch pattern on the cookies. Sprinkle with sugar and transfer to oven. Bake 14 to 16 minutes, rotating baking sheet once during baking. Let cool completely.
- Place 1 scoop of ice cream on the bottom side of 12 cookies. Top with remaining cookies to form sandwiches. Serve immediately or wrap individually using plastic wrap. Keep frozen up to 1 month.
GIANT PEANUT BUTTER ICE CREAM SANDWICH
I created this giant peanut butter cookie cake for my husband, adding light and low-fat products to the cookie dough. It was so fantastic that I fixed it with conventional ingredients for guests. Since it can be made ahead of time and frozen, it cuts stress for busy hostesses. And really, who doesn't love peanut butter ice cream? -Joann Belack, Bradenton, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Let dough stand at room temperature 5-10 minutes to soften. Press into two ungreased 9-in. springform pans; sprinkle with graham cracker crumbs. Bake 20-25 minutes or until set. Cool completely. , In a large bowl, whisk milk, cream and pudding mix 2 minutes. Let stand 2 minutes or until soft-set. In another large bowl, beat cream cheese and peanut butter until smooth. Add pudding and ice cream; beat until smooth. , Spread over one cookie crust. Remove sides of second pan; place crust, crumb side down, over filling. Wrap in plastic; freeze on a baking sheet 4 hours or until firm. , Remove from freezer 15 minutes before serving. Place Nutella in a small microwave-safe bowl; cover and microwave at 50% power 1-2 minutes or until smooth, stirring twice. Remove sides of pan; cut dessert into slices. Drizzle with Nutella.
Nutrition Facts : Calories 663 calories, Fat 44g fat (18g saturated fat), Cholesterol 70mg cholesterol, Sodium 554mg sodium, Carbohydrate 56g carbohydrate (36g sugars, Fiber 3g fiber), Protein 15g protein.
CHOCOLATE-PEANUT BUTTER COOKIE ICE CREAM SANDWICHES
While living in the San Francisco Bay Area, one of my favorite nostalgic desserts were ice cream sandwiches. In my opinion, the best ones are sandwiched with slightly warm cookies, so it always feels like you are eating freshly baked cookies. I am recreating that experience in this recipe with decadent chocolate cookies that have a gooey crunchy peanut butter filling.
Provided by Lasheeda Perry
Categories dessert
Time 1h20m
Yield 6 ice cream sandwiches
Number Of Ingredients 14
Steps:
- Using a 1-tablespoon ice cream scoop, scoop the peanut butter into 12 mounds onto a small baking pan lined with parchment paper. Make sure they are rounded on top and no bigger than the circumference of a quarter. Freeze until frozen solid, 35 to 40 minutes.
- Combine the butter, both sugars, and cocoa powder in a stand mixer fitted with the paddle attachment and cream on low speed until light and fluffy, 2 to 3 minutes. Stop and scrape the bowl. Whisk the egg with the coffee extract in a small bowl. While the mixer is running on low speed, add the egg mixture and mix just until incorporated. Stop and scrape the bowl.
- Stir together the flour, cornstarch and baking soda in another small bowl. Add it to the stand mixer and mix on low speed until incorporated. Stop and scrape the bowl. Mix briefly until all of the dry ingredients have been fully incorporated. Add the milk and chocolate chips. Mix to combine.
- Scoop the dough into 12 mounds, each 3 tablespoons (1.5 ounces), on a sheet pan lined with parchment paper. Place in the freezer for 25 minutes.
- Position racks in the upper and middle thirds of the oven and preheat to 350 degrees F.
- Remove the cookie dough and peanut butter from the freezer. Flatten 1 of the cookies with the palms of your hands, place 1 mound of peanut butter in the center then wrap the dough around it until fully enclosed in a ball of cookie dough. Repeat with the remaining dough and peanut butter. Please work swiftly before the peanut butter gets soft. If so, return the peanut butter to the freezer.
- Divide the dough among 2 sheet pans lined with parchment paper (6 cookies on each). Sprinkle with the fleur de sel.
- Bake on the upper and lower racks for 10 minutes. Rotate the sheet pans and bake 4 to 5 minutes. Allow the cookies to cool on the sheet pans for 15 minutes.
- Sandwich the cookies with ice cream and serve immediately.
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