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Peanut Butter Ice Cream Sandwiches

 Peanut Butter Ice Cream Sandwiches
Store-bought treats can't hold a candle to homemade ice cream sandwiches. This frozen dessert is fantastic. —Teresa Gaetzke, North Freedom, Wisconsin
16 ServingsPrep: 45 min. Bake: 10 min. + freezing


  • 1/2 cup shortening
  • 1/2 cup creamy peanut butter
  • 3/4 cup sugar, divided
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 ounces dark chocolate candy coating, chopped
  • 1 quart vanilla ice cream, softened


  • 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.
  • 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.
  • Bake 9-11 minutes or until set (do not overbake). Remove to wire

2 of 2

Peanut Butter Ice Cream Sandwiches (continued)

Directions (continued)

  • racks to cool completely.
  • 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.
  • 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
  • wrap; freeze on a baking sheet overnight. Yield: 16 servings.
Nutritional Facts: 1 serving (1 each) equals 389 calories, 20 g fat (10 g saturated fat), 28 mg cholesterol, 223 mg sodium, 49 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.