Small Batch Peanut Butter Cookie Ice Cream Sandwiches
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This small batch of peanut butter cookie ice cream sandwiches is everything you want in a summer dessert: easy, creamy, cold, and dipped in chocolate! Flourless peanut butter cookies hug no-churn chocolate chip ice cream, then a half-dunk in a snappy chocolate shell brings all the ice cream truck nostalgia.
Ice Cream + Cookies to span The Seasons
I had one specific request from my husband when it came to planning the sweets for our little 4th of July friends festivities: peanut butter. Which turned out perfectly because I wanted an excuse to use super cute sprinkles.✨
But I have my own requirements when it comes to peanut butter desserts – they need to be easy, possibly frozen, and include a little chocolate. So just imagine the spread we had – these ice cream sandwiches accompanied by my peanut butter s’mores icebox mini cake and a small batch of chocolatey peanut butter cupcakes. Peanut butter lover heaven!
The cookies in this cool treat come from my peanut butter small batch cookies made without any flour, sans the cinnamon in the recipe. And to satisfy my frozen and chocolate must have, we keep it classic with super simple vanilla ice cream loaded with chocolate chips (we’re talking no machine required, simple).
And in true Erin fashion, I had to take the dessert one step further – a generous dunk in melted chocolate. Because, chocolate is good with anything. And, it gives the sprinkles something to adhere to. Let’s just say my guests love ‘Erin fashion’. 🙂
Even better news – aside from the decorations I used in my photos, these ice cream sandwiches are summer-ready, with no holiday required. So go ahead, use up those delightful sprinkles you bought just because they were cute!
A Couple Tips To Get You Started
Use regular, creamy peanut butter for the cookies. The natural kind, or the kind you need to stir, will probably yield greasy or dry cookies.
The cookies are small. Which is good, because you get two of them, along with ice cream. But if you need larger cookies, double the batch.
The peanut butter cookies are more on the crispy side, versus chewy. Which is good because we want a sturdy cookie to hold the ice cream. But, if you want a little more chew, try my gluten free peanut butter blossoms recipe and just leave off the chocolate kiss.
Use mini chocolate chips in the ice cream. Because the cookies are small, you want a broader distribution of chocolate chips throughout!
I’d love to hear – did you make these ice cream sandwich cookies for a special occasion? Let me know in the comments below (along with a star rating!). Better yet – what was the theme of your sprinkles? 🤩
Peanut Butter Cookie Ice Cream Sandwiches for Two
Ingredients
Peanut Butter Cookies
- 5 tablespoons granulated sugar
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ⅓ cup creamy peanut butter
- ¾ teaspoons vanilla extract
- 1 large egg yolk, room temperature
Chocolate Chip Ice Cream
- 1 cup heavy cream
- ⅓ cup sweetened condensed milk (more or less to taste)
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ⅓ cup mini chocolate chips (more or less to taste)
Chocolate Shell
- ½ cup semi-sweet chocolate, chips or baking bar
- 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, and egg yolk. Stir (with a fork or wooden spoon) until fully mixed.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 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 are slightly golden brown. Cool the cookies on the baking sheet set on a wire rack for 10 minutes, then transfer to the 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. Tip – 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 it onto the cookies.
- In a medium mixing bowl, use a hand 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 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 Shell
- In a 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, until the chocolate is mostly melted. If there are a few small chocolate bits, they will melt as you stir the chocolate. Do not overheat the chocolate, or it may seize.1/2 cup semi-sweet chocolate, chips or baking bar, 1 teaspoons cold pressed refined coconut oil
- Assemble – Remove the ice cream and cookies from the freezer. Use a cookie or biscuit cutter that is the same size as the cookies to cut 4 discs of ice cream. Place the ice cream 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) and set the assembled sandwiches on the baking sheet. Freeze for 15 to 30 minutes to allow the chocolate to set. Keep frozen until ready to serve.sprinkles
Notes
- Serving Size – This is a small batch recipe that is easily doubled (or tripled).
- Use regular, processed peanut butter for the cookies. My preference is creamy Jif or Skippy. The organic/natural varieties will make the cookies greasy and probably dry.
- Chocolate – The baking bar will melt smoother, but chocolate chips will be fine if that’s all you have.
- Storage – Freeze! You can even wrap each ice cream sandwich individually in plastic wrap or parchment paper. Freeze for up to 3 months.
Nutrition Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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