PEANUT BUTTER ICE CREAM SANDWICHES

Homemade chocolate wafer cookies complement a vanilla ice cream filling, rich with swirls of peanut butter and chopped peanut butter cups.  Cold and sweet, ice cream sandwiches are always a welcome treat in hot summer weather.

Round sandwiches are shown here, but the cookies can be formed in any shape you desire. If you would like to make traditional rectangular sandwiches, roll the dough and cut it into rectangles of equal size. The ice cream can be frozen in a cake pan and cut into shapes to fit the cookies.

Once you’ve made this recipe, discover its versatility by using fresh fruit or flavorings in place of the peanut butter and peanut butter cups.

PEANUT BUTTER ICE CREAM SANDWICHES

PEANUT BUTTER ICE CREAM SANDWICHES

Makes 10 sandwiches

Ice Cream:

• 4 egg yolks
• 1 cup whole milk
• 2 cups heavy cream
• 2/3 cup sugar
• 1 teaspoon vanilla
• 6 snack-size peanut butter cups, chopped
• 1/4 cup peanut butter

1. In a small bowl, whisk egg yolks well.
2. In a medium pan combine milk, cream, and sugar. Heat on medium high until the mixture begins to boil. Remove from heat and pour 1/3 of the mixture into the bowl with the egg yolks, whisking vigorously.
3. Pour the milk and egg mixture into the pan and whisk well. Return to the burner, turn heat down to medium, and bring to a low boil. Stir continuously for 1 minute. Adjust heat as necessary to keep the cream mixture to a low boil.
4. Remove from heat and stir in the vanilla. Cool quickly by setting the pan into a larger pan or bowl with ice water and stir occasionally until the mixture is cool. Refrigerate for at least 4 hours.
5. Pour cream mixture into ice cream freezer and follow your machine’s instructions. When the ice cream is still slightly soft, add the chopped peanut butter cups. Swirl the peanut butter into the ice cream with a rubber spatula or wooden spoon.
6. Freeze until ready to assemble ice cream sandwiches.

Chocolate Cookies:

• 1 cup butter, room temperature
• 1 cup sugar
• 1 teaspoon vanilla
• 1 egg
• 2 tablespoons heavy cream (or you may use whole milk)
• 2 cups flour
• 1/2 cup unsweetened cocoa
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda

1. Heat oven to 350 F.
2. In a large bowl, cream together the butter, sugar, and vanilla.
3. Add egg and cream and mix together well.
4. Mix in the flour, cocoa, baking powder and baking soda until well combined.
5. The easiest way to form the cookies is to form balls using approximately 2 tablespoons of dough each. Place balls on a piece of lightly floured parchment. Sprinkle lightly with flour and cover with another piece of parchment. Press firmly using a small plate or the flat bottom of a glass. Cookies should be no thicker than 1/4-inch. (Alternatively, you can roll the dough out on parchment and cut with a biscuit or cookie cutter.)
6. Place the cookies at least 1 inch apart on ungreased cookie sheets. Bake for 8-10 minutes. Cookies should feel slightly soft when pressed with your fingertip. Slide the parchment onto cooling racks and let the cookies cool completely.
7. Allow the ice cream to soften just until manageable. Spread onto one cookie and top with another. Press down gently. Run a knife or spatula around the outside edge to remove any excess ice cream. Wrap each sandwich individually as soon as it is completed and place in freezer, using  plastic wrap, foil, or waxed paper. Freeze until solid.