I recently realized that I had never made homemade chocolate ice cream. So naturally, I decided chocolate ice cream would be involved in the next round of ice cream sandwiches. What complements chocolate more perfectly than peanut butter? I made pairs of crisped peanut butter cookies and smashed the gooey, gorgeous ice cream in between. The end result? A delicious and satisfying dessert that will please both chocolate and peanut butter lovers alike. You could easily make these sandwiches with store bought cookies and ice cream, but to check out how I made them 100% from scratch — if I had a cow I would have milked it! —, read more
For the cookies:
3/4 cup (170 grams) unsalted butter, room temperature
1/2 cup (105 grams) light brown sugar
1/2 cup (100 grams) granulated white sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup (185 grams) peanut butter (smooth or crunchy)
2 cups (280 grams) all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
For the ice cream:
2 1/2 cups heavy cream
2 cups whole milk
8 large egg yolks
3/4 cup sugar
1/4 teaspoon salt
4 ounces melted bittersweet chocolate
3 ounces melted milk chocolate
- Make the cookies: line two baking sheets with parchment paper. Set aside.
- In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugars until light and fluffy (about 2 - 3 minutes). Beat in the peanut butter. Add the egg and vanilla extract and beat to combine. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated.
- Cover and chill the dough for about an hour. Then, on a lightly floured surface, roll the dough to about a 1/4 inch thickness. Using a lightly floured 3 inch (7.5 cm) cookie cutter, cut out the cookies. Transfer the cookies to the prepared baking sheet, placing about 2 inches (5 cm) apart. Then, using the end of a toothpick, score the tops of the cookies, making a crisscross pattern. Place the baking sheet, with the cookies, in the refrigerator to firm up for about 10 minutes.
- Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.
- Bake the cookies for about 12 to 14 minutes, or until the cookies are lightly browned around the edges. Immediately upon removing the cookies from the oven, sprinkle the tops of the cookies with a little granulated sugar. Cool on a wire rack.
- Make the ice cream: put cream and milk into a medium saucepan over medium-high heat. Heat the mixture until hot (do not let simmer), about 2 minutes. Remove mixture from heat; cover, and let stand 30 minutes.
- Prepare an ice-water bath; set aside. Put yolks, sugar, and salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until yolk mixture has tripled in volume and can hold a ribbon on surface for 2 seconds, about 3 minutes.
- Reduce speed to medium. Ladle 1 cup cream mixture in a slow stream into yolk mixture to temper it. Add another cup cream mixture; beat to combine. Transfer mixture to saucepan; cook over medium-high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon and an instant-read thermometer registers 180 degrees; 5 to 7 minutes. Stir bittersweet and milk chocolates into custard.
- Pour custard through a medium-mesh sieve into a bowl set in ice-water bath. Let cool completely, stirring often.
- Freeze custard in an ice cream maker according to manufacturer's instructions. Serve immediately, or freeze in an airtight plastic container until ready to serve.
- To make the sandwiches, place two cookies of the same size side by side top side down on a serving platter. Use a 2 inch circular cookie cutter to cut the ice cream. Place on top of one peanut butter cookie and top with the pair to make a sandwich. Press down to close. Freeze to eat later or enjoy now!
Makes about 12 sandwiches.