• On Oct, 17, 2024
•  ladyrecipes
•  Recipes

The Ultimate Chocolate Peanut Butter Cookie Ice Cream Sandwich

Ingredients

For the ice cream

1 1/2 cups complete milk

2 cups heavy cream

1 cup granulated sugar

1/2 cup light corn syrup

1/8 teaspoon salt

3 large egg yolks

1 tablespoon cornstarch

1 tablespoon all-purpose flour

3/4 cup creamy peanut butter

1/2 cup semisweet chocolate chips

1/4 cup chopped salted peanuts

2 cups heavy cream

Ingredients

For the chocolate peanut butter cookies:

• 1 1/2 cups (180g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened
• 1/2 cup (120ml) creamy peanut butter
• 1 massive egg
• 1 teaspoon vanilla extract
• 1/2 cup (60g) semisweet chocolate chips

For the ice cream:

• 2 cups (480ml) heavy cream
• 1 cup (240ml) entire milk
• 1/2 cup (100g) granulated sugar
• 1/4 cup (60g) unsweetened cocoa powder
• 1 teaspoon vanilla extract

1 cup complete milk

Milk is a vital ingredient in plenty of recipes, including this one for chocolate peanut butter cookie ice cream sandwiches. It helps to create a easy and creamy texture, and it also provides sweetness and taste.

For this recipe, you’ll need 1 cup of entire milk. Whole milk is your best option for this recipe as a result of it has a better fats content than skim milk or low-fat milk. The fats in the milk will assist to create a richer and creamier ice cream.

If you don’t have whole milk on hand, you need to use skim milk or low-fat milk as an alternative. However, the ice cream is not going to be as rich and creamy.

To add the milk to the ice cream base, merely pour it into the blender or food processor together with the opposite components. Blend until the combination is smooth and creamy.

Once the ice cream base is made, you’ll be able to freeze it according to the directions in the recipe. Once the ice cream is frozen, you’ll find a way to assemble the ice cream sandwiches by sandwiching the ice cream between two peanut butter cookies.

1/2 cup granulated sugar

The first ingredient is half of cup granulated sugar.

1/4 cup unsweetened cocoa powder

Ingredients:

1/4 cup unsweetened cocoa powder

1/4 cup peanut butter

1/4 cup peanut butter

1 teaspoon vanilla extract

Ingredients

3 cups crushed chocolate sandwich cookies

1/2 cup butter, melted

1 (14-ounce) can sweetened condensed milk

1 cup heavy cream

1 cup peanut butter

1 teaspoon vanilla extract

1/2 cup mini chocolate chips

1/4 cup chopped peanuts

For the cookies

Ingredients for the Cookies

• 2 1/4 cups (281g) all-purpose flour
• 1 teaspoon (5g) baking soda
• 1/2 teaspoon (2.5g) salt
• 1 cup (2 sticks/227g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 3/4 cup (150g) packed light brown sugar
• 1 teaspoon (5ml) vanilla extract
• 2 large eggs
• 1 cup (227g) semisweet chocolate chips
• 1 cup (240g) peanut butter chips

1 cup allpurpose flour

Ingredients:

– 1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

Ingredients:

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking soda

Ingredients:

• 1 cup whole wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips
• 1/2 cup chopped peanuts

1/4 teaspoon salt

Ingredients:

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

Granulated sugar is a common ingredient in baking. It is made from refined sugarcane or beet juice and has a fantastic, crystalline texture. Granulated sugar is used to sweeten meals and beverages, and it can additionally be used to create a crunchy texture in baked goods. In the recipe for The Ultimate Chocolate Peanut Butter Cookie Ice Cream Sandwich, granulated sugar is used to sweeten the cookie dough and to create a crispy texture within the cookies.

The amount of granulated sugar in the recipe is 1/2 cup. This quantity of sugar will end in cookies which are sweet but not overly sugary. If you like sweeter cookies, you’ll be able to enhance the amount of sugar to 3/4 cup. However, when you prefer much less candy cookies, you possibly can decrease the amount of sugar to 1/4 cup.

When measuring granulated sugar, it is very important use a dry measuring cup and to stage off the sugar with a knife or straight edge. This will ensure that you’re using the proper amount of sugar within the recipe.

1/2 cup packed gentle brown sugar

Dark chocolate cookies (recipe follows)

Peanut butter ice cream (recipe follows)

Dark Chocolate Cookies

Makes 2 dozen

1 cup (2 sticks) unsalted butter, softened, plus extra for greasing the pans

3/4 cup granulated sugar

1/2 cup packed gentle brown sugar

1 massive egg

1 giant egg yolk

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 large egg

1 large egg

1 teaspoon vanilla extract

Ingredients:

1 teaspoon vanilla extract

1/2 cup chopped chocolate chips

Ingredients: half of cup chopped chocolate chips

1/2 cup chopped peanut butter cups

Ingredients:

• 1/2 cup chopped peanut butter cups

Instructions

For the ice cream

1. Preheat oven to 350 levels F (175 degrees C). Line a baking sheet with parchment paper.

2. In a big bowl, cream collectively the butter and sugars till gentle and fluffy. Beat within the eggs one by one, then stir in the vanilla.

3. In a separate bowl, whisk collectively the flour, baking soda, and salt. Gradually add to the moist ingredients, mixing until simply combined.

4. Fold in the chocolate chips and peanut butter chips.

5. Drop by rounded tablespoons onto the ready baking sheet, spacing about 2 inches apart. Bake for 10-12 minutes, or till the edges are golden brown and the centers are set.

6. Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to cool completely.

7. To make the ice cream sandwiches, place a scoop of ice cream between two cookies. Press gently to sandwich together.

8. Enjoy immediately!

1. In a medium saucepan, mix the heavy cream, complete milk, granulated sugar, cocoa powder, peanut butter, and vanilla extract. Bring to a simmer over medium heat, stirring continuously.

1. In a medium saucepan, mix the heavy cream, entire milk, granulated sugar, cocoa powder, peanut butter, and vanilla extract. Bring to a simmer over medium heat, stirring continuously.

2. Reduce the warmth to low and simmer for 5 minutes, or till the combination has thickened barely.

Instructions:

2. Reduce the warmth to low and simmer for five minutes, or till the combination has thickened slightly.

3. Remove from the warmth and let cool barely.

After chilling for no much less than 4 hours, line a baking sheet with parchment paper, and put aside.

Remove the ice cream from the freezer and let it soften slightly, about 10 minutes.

4. Pour the mixture into an ice cream maker and freeze in accordance with the manufacturer’s directions.

4. Pour the mixture into an ice cream maker and freeze according to the producer’s instructions.

For the cookies

For the cookies:

Adjust oven rack to middle position and preheat to 350 degrees. Line a baking sheet with parchment paper.

In a medium bowl, whisk collectively flour, cocoa powder, baking soda, and salt.

In a separate bowl, whisk collectively sugar, brown sugar, and unsalted butter until light and fluffy, about 2 minutes. Beat in eggs and vanilla. Reduce pace to low and steadily beat in dry ingredients until combined. Stir in peanut butter and chocolate chips.

Use a 2-tablespoon cookie scoop or two spoons to portion dough into 12 equally sized balls; place 6 balls on every prepared baking sheet, spacing about four inches aside. Press the dough down with the tines of a fork to create a crisscross pattern, pressing nearly by way of to the underside of the dough.

Bake cookies, rotating once halfway by way of, till the sides are golden brown and the facilities are set, 10 to 12 minutes. Let cookies cool on baking sheets for five minutes, then switch to a wire rack to chill fully.

1. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

1. Preheat the oven to 375 degrees F (190 levels C). Line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

3. In a big bowl, cream collectively the butter, granulated sugar, and brown sugar until light and fluffy. Beat within the egg and vanilla extract.

3. In a large bowl, cream collectively the butter, granulated sugar, and brown sugar until light and fluffy.

4. Beat within the egg and vanilla extract.

4. Gradually add the dry ingredients to the moist ingredients, mixing till just mixed. Fold in the chocolate chips and peanut butter cups.

Gradually add the dry components to the moist components, mixing till just mixed. Fold within the chocolate chips and peanut butter cups.

5. Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches aside.

5. Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches apart.

6. Bake for 1012 minutes, or until the sides are set and the tops are just beginning to crack.

To bake the ice cream sandwiches:

Preheat oven to 300 levels F.

Line a baking sheet with parchment paper.

Place the cookie dough on the prepared baking sheet.

Bake for 1012 minutes, or till the sides are set and the tops are simply beginning to crack.

Let the cookies cool on the baking sheet for a couple of minutes earlier than transferring them to a wire rack to cool fully.

7. Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to chill fully.

Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to cool utterly.

To assemble the sandwiches

To assemble the sandwiches:

1. Place a chocolate cookie on a plate or chopping board.

2. Top the cookie with a scoop of peanut butter ice cream.

3. Place one other chocolate cookie on top of the ice cream.

4. Repeat steps 1-3 to make as many sandwiches as desired.

5. Serve immediately and enjoy!

1. Place a scoop of ice cream between two cookies.

1. Place a scoop of ice cream between two cookies. 

2. Enjoy!

The Ultimate Chocolate Peanut Butter Cookie Ice Cream Sandwich

1. Preheat oven to 350 levels F (175 levels C).

2. In a large bowl, mix the flour, baking soda, and salt. Set aside.

3. In a separate bowl, cream together the butter, peanut butter, and sugars until light and fluffy.

4. Beat within the eggs one by one, then stir in the vanilla.

5. Gradually add the dry elements to the moist ingredients, mixing till simply mixed.

6. Drop by rounded tablespoons onto ungreased cookie sheets.

7. Bake for 10-12 minutes in the preheated oven, or until the perimeters are golden brown.

8. Let cool on the cookie sheets for a few minutes earlier than transferring to a wire rack to cool fully.

9. Once the cookies are completely cool, spread a layer of ice cream between two cookies.

10. Enjoy!