Peanut Butter Chocolate Chip Icecream Sandwiches Food

CHOCOLATE PEANUT BUTTER ICE CREAM SANDWICH DESSERT

Steps:

• Beat cream and vanilla in large bowl with electric mixer on medium speed until stiff peaks form. Beat in sweetened condensed milk and peanut butter on low speed until smooth.
• Arrange ice cream sandwiches in 13 x 9-inch dish to form a single layer. Spread peanut butter mixture evenly over ice cream sandwich layer. Cover; freeze 4 to 6 hours until firm.
• Cut into 12 squares. Top with hot fudge topping and peanuts. Serve immediately.

"ICE CREAM" SANDWICHES

Steps:

• Place the peanuts in a small sauté pan and toast over medium-low heat until golden. Sprinkle with sea salt, toss and set aside to cool. Place the peanuts in a food processor fitted with the steel blade and pulse until finely chopped. Transfer to a plate and set aside.
• Place 6 cookies, flat side up, on a sheet pan covered with parchment paper. Soften the sorbet for about 15 seconds in the microwave, until it's pliable but not defrosted. Place a large scoop of the sorbet on top of each cookie and place a second cookie on top of the sorbet, flat side down. Lightly press down on the top cookie until the sorbet reaches the edge. Roll the edge of the cookies in the chopped peanuts and place in the freezer for about one hour before serving.

CHOCOLATE PEANUT BUTTER COOKIE SANDWICHES

Steps:

• Preheat the oven to 350 degrees F.
• Combine the butter and sugar in a large bowl. Using a hand mixer, beat the mixture until light and creamy, about 2 minutes. Add the cocoa powder, vanilla, salt and egg and beat again until smooth and combined. Add the flour, peanut butter chips and chocolate chips. Use a rubber spatula to stir until just mixed.
• Line 2 baking sheets with parchment paper. Scoop out 2-inch balls of dough. Place 14 on each baking sheet. Bake, rotating halfway through, until the cookies are just set around the edges and the tops look dry, about 15 minutes. Let cool for 15 minutes on the baking sheets. Remove to a wire rack to cool completely.
• When the cookies are completely cool, scoop a heaping tablespoon of the ice cream onto the flat side of one cookie. Top with another cookie and press together gently. Continue with the remaining cookies and ice cream, freezing the sandwiches as you go.

PEANUT BUTTER & CHOCOLATE CHIP ICECREAM SANDWICHES

Steps:

• Preheat oven to 350 degrees F and line baking sheets with parchment paper. In a medium mixing bowl, sift together flour, baking soda and salt and set aside. In a stand mixer with the paddle attachment, cream the butter, peanut butter, sugar and brown sugar until light and fluffy - about 8 minutes. Add egg and vanilla extract and beat until thoroughly combined. Reduce mixer to low, slowly add the flour mixture and beat until just combined.
• Using a small ice cream scoop (1 3/4 inch), scoop dough into 1-1/2 inch balls and roll in remaining 1/4 cup sugar to coat evenly and place on baking sheet about 2-inches apart. Gently press the cookies with the back of a fork to create a crisscross pattern (if tines stick, dip fork in cup of warm water in between each cookie). Transfer baking sheets to oven and bake 12-15 minutes, or until just golden. Transfer to cooking racks and let cool completely before making sandwiches.
• Slice bananas into 1/8-inch thick slices and fan slices on bottom sides of 12 cookies. Place 1 small scoop of chocolate chip ice cream on top of the banana slices and top with remaining cookie. Serve immediately or wrap cookies individually in plastic and freeze.

CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 375 degrees F.
• In a mixer, combine the brown sugar, white sugar, butter and margarine until combined. Add the vanilla and eggs, and stir together.
• In a separate bowl, stir together the flour, baking soda, instant coffee and salt. Add to the wet ingredients in three batches, mixing gently after each addition. Stir in the chocolate chips, flax seed and millet.
• Drop balls of dough on a cookie sheet and bake for 11 minutes. Remove from the cookie sheet and allow to cool.
• Using a kitchen scoop, take one scoop of ice cream and place it onto the flat side of a cookie, then top with second cookie, pressing to allow the ice cream to spread slightly. Immediately roll the edges of the cookie in chocolate chips or candies so that the ice cream is coated. Wrap individually in plastic and freeze until the ice cream is very firm, at least 4 hours.

CHOCOLATE-PEANUT BUTTER SHEET PAN ICE CREAM SANDWICHES

Steps:

• Place a rack in center of oven and preheat to 350°F. Generously coat a 18x13" rimmed baking sheet with nonstick spray . Melt 1 cup (2 sticks) butter in a small saucepan over medium heat. Let cool slightly.
• Whisk together cocoa powder, kosher salt, baking powder, and 1½ cups sugar in a medium bowl. Drizzle in butter; reserve saucepan. Whisk until butter is incorporated, then add vanilla and 2 eggs and whisk until batter is glossy and smooth. Add 1¼ cup flour and whisk until no dry streaks remain.
• Melt remaining ¼ cup (½ stick) butter in reserved saucepan over medium heat. Remove from heat, add peanut butter, and whisk until smooth. Whisk in remaining 1 egg and ½ cup sugar, then add remaining ½ cup flour and whisk until smooth.
• Pour chocolate batter into prepared pan and, using a rubber spatula or your fingers, smooth into an even layer, spreading all the way to the corners and sides; the batter will be quite thin. Dollop peanut butter batter over chocolate batter and press into an even layer. Sprinkle sea salt on top.
• Bake cookies until top looks dry and a tester inserted into the center comes out clean, 14-17 minutes (cookies will seem too soft, but they'll firm up as they cool). Let cookies cool in baking sheet, then use a sharp knife to cut into 32 pieces (8 across on long sides and 4 down on short sides). Carefully remove pieces from pan with a thin spatula.
• Meanwhile, line a rimmed 13x9" rimmed baking sheet or baking dish with plastic wrap, layering sheets both lengthwise and crosswise and leaving a few inches of overhang on all sides. Transfer softened ice cream to prepared pan and spread into an even layer. Fold overhang up and over the top and freeze ice cream until firm, at least 1 hour.
• When you're ready to assemble sandwiches, use plastic overhang to transfer frozen ice cream block to a cutting board. Working quickly, cut into 16 pieces (4 across on long sides and 4 down on short sides-mirroring half of the cookie slicing method above). Sandwich each ice cream rectangle between 2 cookies, arranging cookies top side out and place on a baking sheet. Freeze until firm all the way through, then transfer sandwiches to an airtight container or individually wrap in foil. Keep frozen until ready to serve.

CHOCOLATE-PEANUT BUTTER COOKIE ICE CREAM SANDWICHES

Steps:

• Using a 1-tablespoon ice cream scoop, scoop the peanut butter into 12 mounds onto a small baking pan lined with parchment paper. Make sure they are rounded on top and no bigger than the circumference of a quarter. Freeze until frozen solid, 35 to 40 minutes.
• Combine the butter, both sugars, and cocoa powder in a stand mixer fitted with the paddle attachment and cream on low speed until light and fluffy, 2 to 3 minutes. Stop and scrape the bowl. Whisk the egg with the coffee extract in a small bowl. While the mixer is running on low speed, add the egg mixture and mix just until incorporated. Stop and scrape the bowl.
• Stir together the flour, cornstarch and baking soda in another small bowl. Add it to the stand mixer and mix on low speed until incorporated. Stop and scrape the bowl. Mix briefly until all of the dry ingredients have been fully incorporated. Add the milk and chocolate chips. Mix to combine.
• Scoop the dough into 12 mounds, each 3 tablespoons (1.5 ounces), on a sheet pan lined with parchment paper. Place in the freezer for 25 minutes.
• Position racks in the upper and middle thirds of the oven and preheat to 350 degrees F.
• Remove the cookie dough and peanut butter from the freezer. Flatten 1 of the cookies with the palms of your hands, place 1 mound of peanut butter in the center then wrap the dough around it until fully enclosed in a ball of cookie dough. Repeat with the remaining dough and peanut butter. Please work swiftly before the peanut butter gets soft. If so, return the peanut butter to the freezer.
• Divide the dough among 2 sheet pans lined with parchment paper (6 cookies on each). Sprinkle with the fleur de sel.
• Bake on the upper and lower racks for 10 minutes. Rotate the sheet pans and bake 4 to 5 minutes. Allow the cookies to cool on the sheet pans for 15 minutes.
• Sandwich the cookies with ice cream and serve immediately.

PEANUT BUTTER ICE CREAM SANDWICHES

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening, peanut butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well., Roll into 1-in. balls; roll in remaining sugar. Place 1 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. , Bake 9-11 minutes or until set (do not overbake). Remove to wire racks to cool completely., In a microwave, melt candy coating; stir until smooth. Spread a heaping teaspoonful on the bottom of each cookie; place chocolate side up on waxed paper until set., To make ice cream sandwiches, place 1/4 cup ice cream on the bottom of half of the cookies; top with remaining cookies. Wrap in plastic; freeze on a baking sheet overnight.