Peanut Butter Ice Cream Sandwiches
TOTAL TIME: Prep: 45 min. Bake: 10 min. + freezing
YIELD: 16 servings.
Store-bought treats can't hold a candle to homemade ice cream sandwiches. This frozen dessert is fantastic. —Teresa Gaetzke, North Freedom, Wisconsin
Ingredients
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1/2 cup shortening
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1/2 cup creamy peanut butter
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3/4 cup sugar, divided
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1/2 cup packed brown sugar
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1 large egg
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1/2 teaspoon vanilla extract
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1-1/2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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12 ounces dark chocolate candy coating, chopped
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1 quart vanilla ice cream, softened
Directions
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1.
Preheat oven to 350°. In a large bowl, cream shortening, peanut butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well.
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2.
Roll into 1-in. balls; roll in remaining sugar. Place 1 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern.
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3.
Bake 9-11 minutes or until set (do not overbake). Remove to wire racks to cool completely.
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4.
In a microwave, melt candy coating; stir until smooth. Spread a heaping teaspoonful on the bottom of each cookie; place chocolate side up on waxed paper until set.
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5.
To make ice cream sandwiches, place 1/4 cup ice cream on the bottom of half of the cookies; top with remaining cookies. Wrap in plastic; freeze on a baking sheet overnight.
Nutrition Facts
1 each: 389 calories, 20g fat (10g saturated fat), 28mg cholesterol, 223mg sodium, 49g carbohydrate (36g sugars, 1g fiber), 5g protein.
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