Calling all peanut butter lovers! These easy peanut butter cookie ice cream sandwiches are made with flourless peanut butter cookies and homemade peanut butter swirl ice cream. This is the ultimate summer dessert!
Prep Time10 hourshrs30 minutesmins
Cook Time10 minutesmins
Total Time10 hourshrs40 minutesmins
Course: Dessert
Cuisine: Dessert
Servings: 12Servings
Author: Molly Leonard
Ingredients
Cookies
1cupcreamy peanut butter
1/2cupgranulated sugar
1/2cuplight brown sugar
1large egg
1teaspoonvanilla extract
1teaspoonbaking soda
1/4teaspoonsalt
Ice Cream
3cupsheavy whipping creamcold
114 ounce can sweetened condensed milk
2teaspoonsvanilla bean paste or pure vanilla extract
Make the no churn peanut butter ice cream. In a medium bowl, stir together the sweetened condensed milk and vanilla. Set aside.
In the bowl of a stand mixer or a large bowl with a hand mixer, beat heavy cream on high until soft peaks form, about 2-3 minutes. With a rubber spatula, gently fold condensed milk mixture into whipped cream.
Place peanut butter in a microwave safe bowl and heat on high for 30 seconds. Pour 1/3 of the ice cream base into a 9x13 inch loaf pan. Drizzle 1/3 of the melted peanut butter on top and swirl gently with a knife. Repeat the process until all ice cream base and peanut butter is gone. Cover with foil and place ice cream in the freezer to set for 4 hours or overnight.
Make the flourless peanut butter cookies: Preheat the oven to 350°F. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the peanut butter and sugars together on high until creamy and smooth, 2-3 minutes. Add the egg and vanilla and mix until combined. Next, add the baking soda and salt and mix well.
Using a heaping tablespoon, spoon the dough and roll into balls. Place on prepared cookie sheet and place approximately 2-3 inches apart. Push dough down in a criss cross using the back of a fork. Bake for 8-10 minutes, or until cookies have spread and lightly browned on the edges. Do not overbake. Allow to cool on the baking sheet for a couple minutes then transfer to a wire rack to cool completely.
Flip one cookie over and place a giant scoop of ice cream on top. Add another cookie on top to create the sandwich.
Pour ice cream mixture into a 9x9 loaf pan. Cover with plastic wrap or foil and place in the freezer until firm, about 6 hours.