Yep, this happened and it was glorious. I made peanut butter ice cream, sandwiched in between chocolate cookies and went into a deep food coma…and it was worth every single bite.
Forget that sugar free, fat free, enjoyment free dessert you were thinking about making and make these. I’m not saying you should be enjoying ice cream sandwiches daily, but an occasional dose of really naughty dessert is a must in my books.
This all started when a girlfriend and I gorged ourselves on ice cream sandwiches for dessert on a girls night out. Now normally you might assume a “girls night out” involves pillow fights and rom-coms, but we went for the less traditional evening of dinner, two desserts and a stroll on the beach.
Two desserts you say? Standard for me – I make no apologies. We started with an ice cream sandwich at This Little Piggy and grabbed a salted caramel paleta to go from the folks at La Paleta. Both delicious. But I couldn’t get over the homemade ice cream sandwich…which ensued an afternoon of creative baking. The result was great, really happy with how they turned out. The ice cream is seriously good – anyone who is a fan of Reese’s cups will love this dessert (you may also love this cake).
The ice cream can be made on its own if you prefer, as can the cookies, but when their powers combine, they are like the ultimate handheld dessert. I made a few portions up and ate some the night of and then froze some wrapped individually in tin foil to see how they would last. I can report that the frozen ones were also fantastic – perfect if you’re having folks over and want to be prepared or you just want to save some for those nights when you got hunting for sweets in your house.
The cookies are almost like brownies – a little chewy and crunchy on the outer. A winning combination really.
Makes 10 sandwiches (you could halve the physical size though and make more, which would be ideal for little kids)
For the ice cream
1 cup milk
¾ cup granulated raw sugar
½ cup creamy peanut butter
2 cups heavy cream, divided
Pinch of salt
6 egg yolks
1 tsp vanilla extract
For the cookies
½ cup unsalted butter, at room temperature
½ cup granulated raw sugar
½ cup light brown sugar
1 tsp vanilla extract
¼ tsp salt
1¼ cups plain flour
3 tbsp unsweetened cocoa powder
½ tsp baking soda
- To make your ice cream warm the milk, sugar, peanut butter, 1 cup of the heavy cream and the salt in a medium saucepan over medium-low heat, stirring until the sugar is dissolved and the peanut butter has melted. Continue cooking until the mixture comes to a slight simmer, bubbling around the edges of the pan.
- Meanwhile, pour the remaining 1 cup of heavy cream into a large bowl and place a fine-mesh sieve on top. Whisk the egg yolks in a medium bowl. Slowly pour the warmed milk mixture into the egg yolks, whisking constantly. Scrape the mixture back into the saucepan.
- Place the saucepan over medium heat and stir constantly with a spatula, being sure to scrape the bottom of the pan as you stir, until the mixture thickens and coats the back of the spatula, this will take a few minutes.
- Pour the custard through the fine-mesh sieve and stir it into the cream. Stir in the vanilla extract and place the bowl over an ice bath and stir occasionally, until the mixture is cool or pour directly into a cooled ice cream maker.
- Freeze the mixture in your ice cream maker according to the manufacturer’s instructions. Or if you don’t have an ice cream maker, cover and transfer the ice cream to the freezer until completely chilled, overnight for best results.
- To make your cookies heat oven to 175ºC. Then, line two baking trays with baking paper.
- Add the butter and sugars to a large bowl, turn an electric mixer to medium speed and beat until creamy, light and fluffy. Add the egg one yolk at a time, vanilla extract and salt then turn mixer to medium and beat until well incorporated.
- In a separate bowl, combine the flour, cocoa powder and baking soda with a whisk. With the electric mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. The batter will become very thick. You only need to mix until everything has combined.
- Drop cookie dough by rounded tablespoon fulls onto baking trays and bake for 10 to 12 minutes or until the cookies have puffed a little and the tops are dry. Cool on baking trays for 5 minutes then transfer to a cooling rack and cool completely.
- Once cooled, scoop ice cream out and gently press ice cream balls between two sheets of baking paper to flatten slightly, then sandwich between two cookies.