Peanut Butter Cookie Sandwiches Stuffed With Grape Jelly Ice Cream Recipes
PEANUT BUTTER COOKIES WITH GRAPE JELLY ICE CREAM
Provided by Food Network
Categories dessert
Time 4h20m
Yield 1 dozen cookies and 1 pint ice cream
Number Of Ingredients 18
Steps:
- To make the ice cream, split and scrape the seeds of the vanilla bean into the sugar and use your fingers to spread the seeds throughout. Bring milk, cream, and half of the sugar to a boil. Whisk the rest of the sugar with the yolks. Temper the yolks by gradually whisking in about 1/2 cup of the hot cream mixture. Whisk the tempered yolks back into the remaining cream and strain through a fine sieve or chinois. Chill. Process the ice cream in an ice cream maker according to manufacturer's instructions. When done, fold the grape jelly into the ice cream.
- Preheat the oven to 325 degrees F.
- To make the cookies, first melt butter, add oats and cook over medium heat until toasted, about 5 to 7 minutes. Chill. Cream the butter, baking soda, salt, and sugars until fluffy. Add peanut butter. Add oats, then flour on low speed. Roll out the dough to 1/4-inch thickness. Cut out desired shapes and place on sheet pan. Bake for 15 to 20 minutes until golden brown.
- To make the filling, cream all the ingredients together and chill.
- Spread filling on 1 cooled cookie, and top with another cookie to sandwich together. Continue for the rest of the cookies. Serve with a scoop of grape jelly ice cream.
PEANUT BUTTER AND JELLY ICE CREAM SANDWICHES
There are no two ways about it, these are just fun! Peanut butter ice cream with jelly sandwiched between [peanut butter cookies](/recipes/food/views/367212) ; pretty much a kid's dream dessert. I'm no kid, but I am a big fan as well. Use any flavor jelly or jam you like, I am particularly fond of strawberry and grape. Bake the cookies smaller and these make a great bite-size treats for birthday parties.
Provided by Carol Kicinski
Yield Makes 8 ice cream sandwiches
Number Of Ingredients 3
Steps:
- Prepare the peanut butter ice cream and let harden in the freezer for about 6 hours.
- Prepare the dough for peanut butter cookies and divide the dough into 16 walnut-size balls. Proceed with the recipe from there, baking the cookies 10 to 12 minutes at 350 degrees. Let cool completely.
- To assemble the ice cream sandwiches remove the ice cream from the freezer and let it stand at room temperature for about 5 minutes to soften slightly.
- Spread a layer of jam on the flat side of each peanut butter cookie. Place a scoop of peanut butter ice cream in the center of half the cookies, on top of the jam. Top with the remaining cookies, jam side down. Gently squeeze the cookies together until the ice cream and jam come to the edges of the cookies. Put the ice cream sandwiches back in the freezer for at least 15 minutes to harden the jam. These can be made 2 days ahead. Place them in a large plastic storage bag or airtight container and store in freezer.
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