Peanut Butter Ice Cream Sandwiches Recipe

Peanut Butter Ice Cream Sandwiches Recipe
Peanut Butter Ice Cream Sandwiches Recipe photo by Taste of Home
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Peanut Butter Ice Cream Sandwiches Recipe

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Store-bought treats can't hold a candle to homemade ice cream sandwiches. This frozen dessert is fantastic. —Teresa Gaetzke, North Freedom, Wisconsin
MAKES:
16 servings
TOTAL TIME:
Prep: 45 min. Bake: 10 min. + freezing
MAKES:
16 servings
TOTAL TIME:
Prep: 45 min. Bake: 10 min. + freezing

Ingredients

  • 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 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

Directions

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 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.
Originally published as Peanut Butter Ice Cream Sandwiches in Country Extra July 2007, p51

Nutritional Facts

1 each: 389 calories, 20g fat (10g saturated fat), 28mg cholesterol, 223mg sodium, 49g carbohydrate (36g sugars, 1g fiber), 5g protein.

  • 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 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
  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.
  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.
  3. Bake 9-11 minutes or until set (do not overbake). Remove to wire racks to cool completely.
  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.
  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 wrap; freeze on a baking sheet overnight. Yield: 16 servings.
Originally published as Peanut Butter Ice Cream Sandwiches in Country Extra July 2007, p51

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