Peanut Butter Cookie Ice Cream Sandwiches for Two

Peanut butter ice cream sandwiches in a loaf pan

5 from 1 review

Peanut Butter Cookie Ice Cream Sandwiches for Two

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.

Prep Time4

Cook Time11

Freeze8

Total Time8 15

Course: Dessert

Cuisine: American

Diet: GF

Servings: Servings

Calories: 351kcal

Author: Erin Cernich

Equipment

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