No churn peanut butter ice cream with a chocolate ripple, sandwiched between two super soft peanut butter cookies and then dipped in chocolate.
You are going to hate these cookies.
I mean, you’re also going to love them, but this will be one of those passionate love-hate relationship, the kind with the vicious cycle of breaking up and getting back together over and over again. The kind where you sniffle into your napkin and wipe chocolate smears from your cheek, muttering how did we end up this way.
Here, have another ice cream sandwich to cheer yourself up… and the cycle begins all over again.
What’s there to love? Well that’s pretty obvious, I think. How about the super soft, slightly sugared peanut butter cookies? Or the easy, no churn, no stovetop, no eggs, no-anything-hard-about-it subtly flavored peanut butter ice cream with a chocolate fudge ripple? How about the chocolate shell miniskirt or the snappy toffee bits?
But once you get too close to these sandwiches there’s no going back. They’re addictive, they suck you in and don’t let go. The ice cream requires patience of epic proportions — while it’s so easy to make it’s almost criminal, it takes at least 6 hours to freeze and you’ll find yourself whipping heavy cream to stiff peaks at midnight to make sure you have ice cream for yourself at 6AM. There is no such thing as instant gratification with these ice cream sandwiches.
The cookies melt in your mouth almost as quickly as the frozen filling. There’s no eating just one — It makes for an addictive, obsessive, needy and messy (more on that later) relationship of epic proportions, of melted peanut butter and sloppy bite after sloppy bite after sloppy bite until every single one is gone.
They’ll make you work for them, they’ll make you wait for them, they’ll make you love them, and then they’ll leave you, just like that.
The cookies are easy (too easy) to make; I made some slight adaptations to these Peanut Butter Kiss Cookies that for I am always craving but can never work up the motivation to actually make, and they were the perfect vehicle to encapsulate the already peanut buttery ice cream.
For my first rendition of the recipe I left the sugar off of the cookies, and then promptly went to the hospital to have myself checked for a head injury, because in what world would something be better without a sugared coating?
A few words of warning about those chocolate cookie-miniskirts before you begin… they’re fun, they look great and taste better, it tastes delicious, and it kinda helps hold in the ice cream to keep it from melting everywhere. However, it can also make things really messy (and I don’t want you to really hate these cookies).
The chocolate wafers have to cool enough that they’re not hot but not so much that they’ve re-hardened, which can happen pretty quickly. Once you dip your sandwiches, you need to quickly place them onto a cookie sheet (wax-paper lined for easy cleanup) and pop them back in the freezer for just a couple minutes (not too long or your super soft cookies will quickly become super not soft).
Alternatively you can just dip each of your cookies halfway in the chocolate, let the chocolate harden at room temperature, and then sandwich them, this is much easier.
Either way, make sure you have some paper towels handy.
Enjoy (but beware)!
Peanut Butter Chocolate Swirl Ice Cream Sandwiches
Peanut Butter Chocolate Swirl Ice Cream
- 1 14 oz can sweetened condensed milk
- 1/4 cup chocolate chips
- 1/2 cup creamy peanut butter
- 1/2 cup milk
- 1/2 tsp vanilla extract
- 2 cups heavy cream
Peanut Butter Cookies (slightly adapted from Hershey's)
- 1/2 c shortening
- 1/2 c pb
- 1 c brown sugar
- 1 egg
- 2 Tbsp milk
- 1 tsp vanilla
- 1 3/4 flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 salt
- 1/4 cup sugar
Chocolate Dipping (optional)
- 10 oz dark chocolate melting wafers
- 1/2 cup toffee pieces for sprinkling optional
Measure out 1/4 cup of the sweetened condensed milk and place in a small microwave safe bowl with the chocolate chips. Set aside.
In a medium-sized bowl, stir together peanut butter, milk, and vanilla extract until smooth.
In a separate bowl (I usually use my KitchenAid with the whisk attachment, but you may also use a handmixer with a whisk attachment) beat the heavy cream until stiff peaks form.
Add the peanut butter mixture to the heavy cream and fold in until completely combined.
Pour into a 9x5 breadpan and prepare the chocolate swirl:
Microwave your reserved condensed milk and chocolate chips at 15 second increments (stirring between) until chocolate is completely melted.
Drizzle chocolate across the ice cream mixture, and use a knife to swirl the chocolate throughout.
Cover the breadpan with cling wrap and refrigerate for at least 6 hours (preferably overnight).
Peanut Butter Cookies
Preheat oven to 350F
In a stand mixer, cream together shortening and peanut butter.
Add brown sugar and beat until light and fluffy.
Add egg, vanilla, and milk and stir until combined.
In a separate bowl, combine flour, cornstarch, baking soda, and salt.
Gradually add to peanut butter mixture until completely combined.
Measure out 1/4 cup sugar in a small dish and set aside.
Roll dough into 1 1/2 Tbsp-sized balls, roll in the sugar, and place on a parchment paper-lined cookie sheet.
Bake on 350F for 8 minutes. Once you remove cookies from the oven immediately gently press down with the tines of a fork to flatten.
Allow to cool on cookie sheet for 5 minutes and then move to cooling rack to cool completely.
Assembly & Chocolate*
If using chocolate** melt it according to instructions on packet and allow it to cool for several minutes.
Prepare a cookie sheet by lining with wax paper. Set aside.
Remove ice cream from freezer and scoop about 1/4 cup (for big sandwiches) on top the bottom of one cookie, and then sandwich with another. Quickly dip one half in chocolate, place on cookie sheet, sprinkle with toffee pieces (if using) and immediately return to freezer. Allow cookies to chill for about 3-5 minutes** before enjoying.
*If you follow these steps and the chocolate isn't cooled enough or if the ice cream is not cold enough, this can make for a messy process. Just be prepared to get your hands dirty when enjoying these sandwiches (it's worth it!). ALTERNATIVELY, you can just dip each of your cookies 1/3-1/2 of the way in chocolate, sprinkle with toffee pieces (if using) allow them to harden at room temperature and then sandwich them around the ice cream. I included the steps to make them look like the pictures in the recipe, but this is an easier and less messy way to make your sandwiches.
**Don't make the sandwiches until you are just about ready to serve them. If the cookies stay in the freezer too long they will harden.
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