Tuesday, August 6, 2019

Homemade Ice Cream Sandwiches {Recipe}

My children are spoiled. Every time they return from any kind of trip -- camping, time with their grandparents, etc. -- they expect a new treat. I oblige. This time... homemade ice cream sandwiches made with peanut butter cookies, store-bought ice cream and mini chocolate chips. They were actually not that hard to make, considering how amazingly yummy they were!!

What You Need:
For the Peanut Butter Cookies:
1 egg
1 cup sugar
1 cup peanut butter

2-3 cups Store-bought or homemade ice cream
1-2 cups mini chocolate chips, chopped peanuts, rainbow sprinkles, mini m&ms, etc.

Yield: 5-6 2-3" ice cream sandwiches
To make the cookies:
(Sorry no photos of this.) 
These three-ingredient peanut butter cookies are the easiest cookies ever! And they're very soft, so they're prefect for the ice cream sandwiches.
Preheat the oven to 350-degrees (F).
Beat the egg in a small bowl with an electric hand mixer until fluffy. Add the peanut butter and sugar. Mix until completely combined.
Spoon into 1-2" balls onto a parchment-paper lined cookie sheet.
Press with fork to make criss-cross pattern on top.
Bake for 10-12 minutes.
Allow to cool completely on the cookie sheet or they will completely fall apart.

To make the ice cream sandwiches:

Soften chocolate ice cream by leaving it out at room temperature for 15-30 minutes.
Line a small pan or rimmed plate with parchment paper or waxed paper.
Spread softened ice cream to about 1" thickness. Return to freezer for 30 or so minutes until stiff again.
Place cookies upside down on a cookie sheet and place in the freezer. This helps keep the ice cream from melting quite so fast when you assemble the cookies.

Use a biscuit cutter a similar size to your cookies to cut out the ice cream. (I used a spatula between the parchment paper and the ice cream to help the ice cream stay together.) I placed cooler packs underneath a towel beneath my ice cream to also help keep it from melting too quickly.

Place the ice cream rounds onto one cookie. Top with another cookie.

Quickly roll the edges in your chosen topping (chocolate chips, mini m&ms, etc.).
Wrap or place into airtight container. Return to freezer as quickly as possible.


Check out my recipe for Homemade Chocolate Ice Cream Cake.

1 comment:

  1. I wonder if my cooking skills going to be enough to make this for my kids.


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