An easy method to stock your freezer with summery delights is to make a large cookie filled with a giant slab of ice cream and then slice it into uniformly sized pieces using rimmed baking sheets. You may use any creamy nut butter in place of the peanut butter, and the ice cream flavor is up to the dealer—vanilla is traditional, but flavors like coffee, salted caramel, and chocolate chip cookie dough are also delicious.
This Homemade Peanut Butter Ice Cream Sandwich recipe evolved from a pie I cooked some years ago when my blog was only in its infancy. It was this amazing and beautiful Peanut Butter Pie that was so delicious that I’ve been fantasizing about it ever since! It looked like a frozen Peanut Butter Cheesecake pie with chocolate on top and bottom. What’s not to love about that combination? I love it so much that I’ve been trying to figure out how to prepare it so that I can have a piece anytime I want, rather than only when I make a full pie. Something akin to a hand pie.
As time passed, I occupied myself with a variety of different peanut butter and pie recipes, but this was the one I wanted to make a hand pie version of. But, when I thought about it, isn’t that exactly what an ice cream sandwich is? An ice cream pie in the form of a hand pie.
This is where no-churn ice cream comes in. I turned the filling into a no-churn recipe and presto! Sandwiches with homemade chocolate peanut butter cheesecake ice cream. That’s a fairly long name, I know. But they’re delectable enough to warrant it, I swear!
This recipe yields 16 sandwiches.
- Spray with nonstick vegetable oil to keep surfaces from sticking
- 1¼ cup (2½ sticks) unsalted butter, split
- Unsweetened cocoa powder, 3/4 cup (50 grammes)
- 1/4 cup Morton kosher salt or ½ teaspoon Diamond Crystal salt
- ½ teaspoo of baking powder
- Sugar, divided into two cups: 2 cups
- Vanilla essence, about a teaspoon
- The yolks of 3 big eggs
- 1-3/4 cup all-purpose flour (219 g), split
- 1/4 cup creamy peanut butter (or nut butter of choice)
- Sea salt flaky
- 3 pints vanilla ice cream, softened for roughly 5 minutes on the counter
30 minutes of active time
3 hours total time, including freezing
On a hot summer day, what could be better than a freezer full of my new favorite treat: Homemade Chocolate Peanut Butter Ice Cream Sandwiches? 1 bowl of delicate, dark chocolate wafers filled with No-Churn Peanut Butter Cheesecake Ice Cream! Is it over the top? Without a doubt! So tasty!
1st Step :-
Preheat the oven to 350°F with a rack in the center. Coat an 18×13″ rimmed baking sheet generously with nonstick spray. In a small saucepan over medium heat, melt 1 cup (2 sticks) of butter. Allow cooling slightly.
2nd Step :-
In a medium mixing bowl, combine cocoa powder, kosher salt, baking powder, and 1-1/2 cup of sugar. Drizzle in the butter and set aside the pot. Whisk until the butter is integrated, then add the vanilla extract and 2 eggs, whisking until the batter is glossy and creamy. 1-1/4 cup flour, whisked until no dry streaks remain.
3rd Step :-
In the reserved saucepan, melt the remaining 1/4 cup (1/2 stick) butter over medium heat. Remove from the heat and whisk in the peanut butter until smooth. Mix in the remaining 1 egg and 1/2 cup sugar until combined, then add the remaining 1/2 cup flour and whisk until smooth.
4th Step :-
Pour chocolate batter into the prepared pan and smooth into an equal layer using a rubber spatula or your fingers, spreading all the way to the corners and sides; the batter will be fairly thin. Place a dollop of peanut butter batter on top of the chocolate batter and flatten it into an equal layer. Season with sea salt to taste.
5th Step :-
Bake cookies for 14–17 minutes, or until the top seems dry and a tester put into the middle comes out clean (cookies will appear too soft at first, but they will firm up as they cool). Allow cookies to cool on the baking sheet before cutting into 32 pieces with a sharp knife (8 across on long sides and 4 down on short sides). Using a tiny spatula, carefully remove the pieces from the pan.
6th Step :-
Meanwhile, line a rimmed 13×9″ baking sheet or baking dish with plastic wrap, laying sheets both lengthwise and across with a few inches of overhang on all sides. Spread the softened ice cream in an equal layer on the prepared pan. Fold the excess up and over the top of the ice cream and freeze until solid, at least 1 hour.
7th Step :-
When you’re ready to construct sandwiches, move the frozen ice cream block to a cutting board using the plastic overhang. Working quickly, cut the cookie into 16 pieces (4 across the long sides and 4 down the short sides—replicating half of the cookie slicing procedure above). Sandwich each ice cream rectangle between two cookies, top side up, and set on a baking sheet. Freeze sandwiches until completely solid, then move to an airtight container or individually wrap in foil. Freeze until ready to serve.