Celebrate the festivities of summer with these Peanut Butter Cookie Ice Cream Sandwiches. This is a small batch frozen dessert that combines no-churn chocolate chip ice cream sandwiched between two flourless peanut butter cookies, and finished with a chocolate shell and festive sprinkles.
Peanut Butter Cookie and Chocolate Chip Ice Cream Sandwiches
There are a few other descriptors for this recipe that are not in the title, and they are worthy of highlighting so you know what to expect for these Peanut Butter Cookie Ice Cream Sandwiches:
- Flourless – No flour in these cookies, and yet we still get crunchy, sturdy cookies.
- No-Churn – I don’t even own an ice cream machine, so I don’t have any other option for making homemade ice cream! 🙂
- Easy – Who doesn’t love an easy summer dessert? I don’t know that I have ever run into anyone who said, ‘boy, I would sure love to spend 6 hours in the kitchen at my oven making an elaborate dessert during the height of the summer heat.’
Easy 4th of July Dessert
While this particular recipe (i.e. photos) depicts a 4th of July dessert, that doesn’t mean you can’t make these ice cream sandwiches for any occasion! I mean, let’s face it, cute sprinkles can turn any dessert into a festive treat. Not to mention, a festive sprinkle makes decorating a holiday dessert so much easier. And I’m all about an easy dessert!
All we have to do is take a couple of easy recipes and mash them up to make one cute little dessert.
- Flourless Peanut Butter Cookies – The flourless peanut butter cookie recipe already exists on the blog. All we are doing is making the cookies slightly smaller and omitting the cinnamon.
- No-Churn Vanilla Ice Cream – No ice cream machine required for this recipe! All we need is heavy cream, sweetened condensed milk, vanilla, a little salt, and chocolate chips.
Ingredients
- Creamy Peanut Butter
- Granulated Sugar
- Egg Yolk
- Baking Soda
- Salt
- Vanilla Extract
- Heavy Cream
- Sweetened Condensed Milk
- Chocolate Chips and/or Chocolate Baking Bar
Helpful Tips
- Use processed peanut butter – I recommend processed, creamy peanut butter – like Jif. Natural peanut butter may have too much oil separation to make the cookie batter come together smoothly.
- Small cookies – Don’t be alarmed at the size of the cookies. They are smaller – about 2-inches – but keep in mind there are two of them in one ice cream sandwich.
- Leftover sweetened condensed milk – You will have leftovers that you can use to make more no-churn ice cream like Cherry Ice Cream or Chocolate Cherry Swirl Ice Cream.
- Freezing the ice cream – The ice cream can be frozen on a small baking sheet or any freezer-proof container.
Recipe FAQ’s
Can I make bigger cookies?
You can. Keep in mind this is a small batch cookie recipe. Bigger cookies will result in fewer cookie sandwiches. Otherwise, you can double the batch of cookies.
More Fourth of July Dessert Recipes
- Watermelon Honey Lime Slushies
- Gluten Free Peanut Butter S’mores Icebox Cake
- Fudgy Brownies with Vanilla Whipped Topping
- Whipped Frozen Lemonade With Coconut Milk
- Small Strawberry Shortcake Icebox Cake
Happy 4th of July to all my stateside friends!
Peanut Butter Cookie Ice Cream Sandwiches
Yield: 4 Servings
Celebrate the festivities of summer with these Peanut Butter Cookie Ice Cream Sandwiches. This is a small batch frozen dessert that combines no-churn chocolate chip ice cream sandwiched between two flourless peanut butter cookies, and finished with a chocolate shell and festive sprinkles.
Equipment
- Eighth Size Baking Sheet
Ingredients
Peanut Butter Cookies
- 5 tablespoons granulated sugar
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup creamy peanut butter
- 3/4 teaspoons vanilla extract
- 1 large egg yolk, room temperature
Chocolate Chip Ice Cream
- 1 cup heavy cream
- 1/3 cup sweetened condensed milk (more or less to taste)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/3 cup mini chocolate chips (more or less to taste)
Chocolate Coating
- 1/2 cup semi-sweet chocolate chips (or semi-sweet baking chocolate bar, chopped)
- 1 teaspoons cold pressed refined coconut oil
- sprinkles (optional)
Instructions
Peanut Butter Cookies
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line the larger baking sheet with a piece of parchment paper.
- In a small mixing bowl, add the sugar, baking soda, and salt. Stir to combine. Add the peanut butter, vanilla extract, and egg yolk. Stir (with a fork or wooden spoon) until fully incorporated.5 tablespoons granulated sugar, 1/4 teaspoon baking soda, 1/8 teaspoon salt, 1/3 cup creamy peanut butter, 3/4 teaspoons vanilla extract, 1 large egg yolk, room temperature
- Scoop the dough equally into 8 cookie balls (approximately 1/2 tablespoon). Place on the prepared baking sheet at least 2 inches apart. Gently press down on the cookies to flatten them slightly. Note – The cookies are small – about 2 inches in diameter – but keep in mind there are two of them in one serving.
- Bake for 11 minutes, or until the edges of the cookies turn slightly golden brown. Cool the cookies on the baking sheet set on a wire rack for 10 minutes. The transfer the cookies to the wire rack to cool completely. Once the cookies have cooled, place them in an airtight container and freeze until ready to assemble.
Chocolate Chip Ice Cream
- Line an eighth size baking sheet, in both directions, with plastic wrap that is long enough to fold over and cover the baking sheet. Note – The baking sheet allows you to cut equal size circles of ice cream for the cookie sandwiches. You can also use a freezer-proof container to freeze the ice cream and just scoop ice cream for the cookie sandwiches.
- In a medium mixing bowl, use a handheld mixer to whip the heavy cream to stiff peaks.1 cup heavy cream
- In a liquid measuring cup, measure out the sweetened condensed, and stir in the vanilla extract and salt. Fold the sweetened condensed milk into the whipped cream until fully combined. Note – Taste the mix and add more sweetened condensed milk if you prefer a sweeter ice cream.1/3 cup sweetened condensed milk, 1/2 teaspoon vanilla extract, 1/4 teaspoon salt
- Sprinkle the chocolate chips into the ice cream mix and stir to combine.1/3 cup mini chocolate chips
- Pour the ice cream onto the prepared baking sheet (or freezer proof container). Spread evenly into all corners and sides, then cover securely with the plastic wrap overhang. Freeze for at least 8 hours, or overnight.
Chocolate Coating
- Once the ice cream has frozen, assemble the ice cream sandwiches – In a small microwave safe bowl (that is wide enough to dunk the ice cream sandwiches), add the chocolate chips and coconut oil. Heat in 10 second increments – stirring after each increment – until the chocolate is mostly melted. If there are a few small chocolate bits, they will melt as you stir the chocolate. Note – Do not overheat the chocolate, or it may seize.1/2 cup semi-sweet chocolate chips, 1 teaspoons cold pressed refined coconut oil
- Remove the ice cream and cookies from the freezer. Using a cookie cutter or biscuit cutter – that is the same size as the cookies – cut 4 discs of ice cream. Place the ice cream discs on 4 of the cookies to make the ice cream sandwiches. Note – You will have extra ice cream that you can transfer to a freezer proof container. Discard the plastic wrap, and use the baking sheet to freeze the assembled ice cream sandwiches.
- Dunk the ice cream sandwiches in the melted chocolate – as much or as little as you prefer. Sprinkle with festive sprinkles (optional). Set the assembled sandwiches on a the baking sheet and freeze for 15 to 30 minutes, to allow the chocolate to set. Keep frozen until ready to serve. Enjoy!sprinkles
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RECIPE NOTES
Peanut Butter Cookies
- The cookies are small – About 2-inches in diameter. But keep in mind, there will be two of them in one ice cream sandwich!
- I recommend processed, creamy peanut butter for baking. Like Jif or Skippy. Natural peanut butter may work, but you want to be sure it is mixed well since the oil tends to separate in the jar.
- Sweeten to taste – Taste test the ice cream mix as you add the sweetened condensed milk. Add more if you prefer a sweeter ice cream.
- Freezing the ice cream – I like to use the small baking sheet because it allows you to cut the ice cream into discs to fit neatly on the cookies. You can also just freeze the ice cream in a freezer-proof container and scoop the ice cream onto the cookies.
- Ice cream ‘discs’ – A round cookie cutter or biscuit cutter work great to cut the discs of ice cream.
NUTRITION ESTIMATES
Calories: 351kcal | Carbohydrates: 29g | Protein: 6g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 63mg | Sodium: 221mg | Potassium: 203mg | Fiber: 2g | Sugar: 25g | Vitamin A: 524IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg
Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch desserts - all homemade, all simple, and all for you! Click here to learn more about me!