Tuesday, May 29, 2012

Peanut Butter Cookie Ice Cream Sandwich

 While we're pretty sure it's much easier to just go to the store and buy ice cream sandwiches, there is something great about being able to decide exactly what type of cookie ice cream sandwich you want.  As our first attempt to this slightly messy recipe, we decided to keep it simple with our homemade peanut butter cookies.  Then, to keep it easy, we bought neapolitan ice cream from the store.   (If you want to be ambitious, try our Homemade Vanilla Ice Cream instead of the store bought) Peanut butter and chocolate, vanilla or strawberry are all fantastic options.  Be creative and don't let the ice cream melt!

Start by making the cookies.  For the peanut butter cookies we needed butter, peanut butter, egg, sugar, brown sugar, baking soda, baking powder, vanilla, and flour.

The 1/2 cup peanut butter and 1/2 butter should be mixed together, then add in 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1 egg, sugars (1/2 cup packed brown and 1/2 cup sugar), 1/2 teaspoon vanilla and 1/2 cup flour.

After mixing in the remaining flour (3/4 cup) roll the desired amount into a ball and roll in sugar. Make sure to use a fork to make the criss-cross shape.

Bake at 375 for 7-9 minutes.

When they come out of the oven let them cool on a wire rack.  The recipe makes around 36 cookies so if you can resist the urge to eat one you'll have around 18 sandwiches.

Next is the ice cream part.  Take a cookie sheet and line it with parchment or wax paper.
Meanwhile let the ice cream soften so that you can reshape it. 

Once the ice cream is softened flatten it out on the cookie sheet using a spoon.  Then place it back in the freezer to harden.

Once the ice cream is ready it's time to put it in between two cookies.  We used a pizza cutter to cut through the ice cream.

Wrap the ice cream sandwich in saran wrap and the freeze for another hour or so.  This ensures that the ice cream sandwich will keep its shape.

If the ice cream softens too much while making the sandwiches, put the ice cream back in the freezer.

Whether strawberry or chocolate is your favorite, this recipe can please the whole family.  With neopolitan ice cream, everyone can get their perfect flavor.  Plus, you really can't go wrong with this peanut buttery greatness!


Peanut Butter Cookies

1/2 cup butter
1/2 cup peanut butter
1/14 cup flour
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon vanilla

Mix peanut butter and butter in mixing bowl
Add 1/2 cup flour, the sugars, egg, baking powder, baking soda and vanilla. Combine thoroughly
Beat in remaining flour.
Shape dough into 1 in balls.  Roll in sugar. Flatten by crisscross method.
Bake at 375 for 7 to 9 minutes.

Ice Cream Sandwiches

On parchment covered cookie sheet flatten softened ice cream.  Freeze for 1 hour.
Place ice cream on cookies.  Wrap in plastic wrap.  If the ice cream becomes too soft place back in freezer.  Once completed freeze for an additional hour.
Eat quickly once ready!

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