Introduction: Ever Wondered How to Make a Sweet Treat That’s Crunchy, Creamy, and Totally Irresistible?
Have you ever bitten into an ice cream sandwich and thought, “I wish I could make this at home”? Well, guess what? You can! Ice Cream Sandwiches are the perfect mix of chewy cookies, creamy sorbet, and a fun nutty crunch that kids and adults can’t get enough of. This easy recipe uses peanut butter cookies and peanut butter-and-fudge sorbet for a flavor combo that’s out of this world. With just 15 minutes of active prep, you can create a dessert that’s perfect for summer parties, after-school snacks, or a cozy night in. Ready to make a treat that’s as fun to create as it is to eat? Let’s get started!
Overview: Why Ice Cream Sandwiches Are a Crowd-Pleaser
Ice Cream Sandwiches are a classic dessert that’s super easy to make and endlessly customizable. This version, rated 3.0 out of 5 stars from 2 reviews, uses bakery-fresh peanut butter cookies and peanut butter-and-fudge sorbet for a rich, nutty flavor with a chocolatey twist. The toasted peanuts add a crunchy edge that makes every bite extra special. Best of all, you don’t need fancy equipment or advanced skills—just a few ingredients and a little freezer time. Whether you’re a beginner or a seasoned home cook, this recipe is a fun way to whip up a sweet treat in no time.
- Time Requirement: 15 minutes active prep, plus 1 hour 10 minutes for cooling and freezing (total: 1 hour 25 minutes).
- Difficulty Level: Easy—perfect for beginners or making with kids.
- Why It’s Special: Quick to assemble, no baking required if you use store-bought cookies, and the peanut butter-fudge combo is a flavor explosion. Plus, you can swap ingredients to suit any taste!
Essential Ingredients: What You’ll Need for Ice Cream Sandwiches
This recipe keeps things simple with just a few ingredients that pack a big punch. Each one plays a key role in creating the perfect balance of textures and flavors. Here’s what you’ll need, why it matters, and some substitution ideas.
- Peanuts (3/4 cup): Adds a crunchy, nutty coating to the edges.
- Why it’s important: Toasted peanuts give the sandwiches a satisfying crunch and enhance the peanut butter flavor.
- Substitutions: Try chopped almonds, pecans, or walnuts for a different nutty vibe. For a nut-free option, use crushed pretzels or granola.
- Sea Salt (1/2 teaspoon): Brings out the flavor of the peanuts.
- Why it’s important: A pinch of salt balances the sweetness and makes the peanuts pop.
- Substitutions: Table salt works in a pinch, but sea salt adds a nice texture. Skip it if you’re using salted nuts.
- Peanut Butter Cookies (12, from a bakery): The “bread” of the sandwich.
- Why it’s important: These chewy cookies hold the sorbet and add a rich, nutty flavor that pairs perfectly with the filling.
- Substitutions: Use homemade peanut butter cookies or try chocolate chip, oatmeal, or sugar cookies for a different twist. For gluten-free, choose gluten-free cookies.
- Peanut Butter-and-Fudge Sorbet (2 pints, such as Talenti): The creamy, dreamy filling.
- Why it’s important: This sorbet brings a smooth, rich peanut butter and chocolate flavor that makes the sandwich irresistible.
- Substitutions: Swap for vanilla ice cream, chocolate ice cream, or any sorbet flavor like raspberry or mango. Dairy-free sorbet works for a vegan option.
Pro Tip: Use fresh, soft bakery cookies for the best texture. Stale cookies can get too hard in the freezer.
Step-by-Step Instructions: How to Make Ice Cream Sandwiches
This recipe is so simple, you’ll be amazed at how quickly it comes together! Follow these steps to create your own Ice Cream Sandwiches, with tips to make sure they turn out perfect every time.
- Toast the Peanuts:
- Place 3/4 cup peanuts in a small sauté pan over medium-low heat. Toast for 5-7 minutes, stirring occasionally, until golden and fragrant.
- Sprinkle with 1/2 teaspoon sea salt, toss, and set aside to cool.
- Tip: Watch the peanuts closely—they can burn fast! Stir often for even toasting.
- Chop the Peanuts:
- Once cooled, transfer the peanuts to a food processor fitted with a steel blade. Pulse until finely chopped, but not a powder.
- Spread the chopped peanuts on a plate and set aside.
- Tip: No food processor? Place peanuts in a zip-top bag and crush with a rolling pin.
- Prepare the Cookies:
- Line a sheet pan with parchment paper. Place 6 peanut butter cookies, flat side up, on the pan.
- Tip: Parchment paper keeps the sandwiches from sticking and makes cleanup a breeze.
- Soften the Sorbet:
- Place 2 pints of peanut butter-and-fudge sorbet in the microwave for about 15 seconds, until it’s soft and pliable but not melted.
- Tip: Check after 10 seconds to avoid over-softening. You want it scoopable, not liquid.
- Assemble the Sandwiches:
- Place a large scoop of softened sorbet on each of the 6 cookies on the sheet pan.
- Top each with another cookie, flat side down, to make a sandwich. Gently press down until the sorbet reaches the edges.
- Tip: Use a spoon or ice cream scoop to keep portions even. Don’t press too hard, or the sorbet will squish out too much.
- Coat the Edges:
- Roll the edges of each sandwich in the chopped peanuts to coat the exposed sorbet.
- Tip: Work quickly to keep the sorbet from melting. If it gets too soft, pop the sandwiches in the freezer for 10 minutes before rolling.
- Freeze:
- Place the sheet pan with the sandwiches in the freezer for about 1 hour, until firm.
- Tip: Cover loosely with plastic wrap if freezing for longer to prevent freezer burn.
Cooking Tip: Keep your kitchen cool while assembling to prevent the sorbet from melting too fast. If it starts to get runny, chill the sandwiches briefly before rolling in peanuts.
Assembly: Serving Your Ice Cream Sandwiches with Style
Your Ice Cream Sandwiches are ready to shine! Here’s how to present them to wow your family or guests.
- Serve Them Up: Remove the sandwiches from the freezer and let them sit for 1-2 minutes to soften slightly for easier biting.
- Plate with Flair: Serve on a chilled plate for a fancy touch, or wrap in parchment paper for a grab-and-go vibe.
- Add Extra Toppings: Sprinkle extra chopped peanuts or drizzle with melted chocolate for a decadent look. A few colorful sprinkles can add a fun twist!
- Presentation Tip: Cut sandwiches in half to show off the creamy sorbet and nutty edges. Serve with napkins—things might get messy!
- Serving Suggestion: Pair with a glass of cold milk, hot coffee, or a fruit smoothie to balance the richness.
Pro Tip: For a party, wrap each sandwich in parchment paper and tie with a colorful ribbon for a cute, portable treat.
Storage and Make-Ahead Tips: Keeping Your Ice Cream Sandwiches Fresh
These Ice Cream Sandwiches are perfect for making ahead, and proper storage keeps them tasting great. Here’s how to do it.
- Storing Leftovers:
- Wrap each sandwich tightly in plastic wrap or parchment paper and store in an airtight container or zip-top bag in the freezer for up to 1 month.
- Tip: Double-wrap to prevent freezer burn and keep the cookies from getting soggy.
- Re-Serving:
- Let sandwiches sit at room temperature for 1-2 minutes before eating to soften slightly for the perfect texture.
- Tip: Don’t microwave to soften—it can make the cookies soggy.
- Make-Ahead Tips:
- Assemble the sandwiches up to a week in advance for parties or snacks.
- Toast and chop the peanuts a day ahead and store in an airtight container to save time.
- Tip: Keep cookies and sorbet ready in the freezer, so you can assemble quickly when the craving hits.
Pro Tip: Avoid storing sandwiches near strong-smelling foods in the freezer, as they can absorb odors.
Recipe Variations: Get Creative with Ice Cream Sandwiches
Ice Cream Sandwiches are so versatile—you can mix and match flavors and toppings to suit any mood! Here are some fun ideas to try.
- Chocolate Lover’s Dream: Use chocolate chip cookies and chocolate ice cream, then roll in mini chocolate chips.
- Fruity Fiesta: Swap the sorbet for mango or raspberry sorbet and roll in crushed freeze-dried strawberries.
- Nut-Free Twist: Use sugar cookies and vanilla ice cream, then roll in crushed pretzels or rainbow sprinkles.
- Cookies and Cream: Pair Oreo cookies with cookies-and-cream ice cream and roll in crushed Oreos.
- Vegan Delight: Use vegan peanut butter cookies and dairy-free coconut or almond-based sorbet, rolled in chopped coconut.
- S’mores Sandwiches: Use graham crackers and marshmallow ice cream, then roll in crushed graham crackers and mini marshmallows.
Experiment Tip: Try different cookie sizes for mini or jumbo sandwiches, depending on your crowd!
Conclusion: Enjoy Your Icewrapper Ice Cream Sandwiches!
You’ve just created a batch of Ice Cream Sandwiches that are crunchy, creamy, and totally delicious! This easy recipe is perfect for quick desserts, party treats, or a fun family activity. With the rich peanut butter cookies, creamy sorbet, and nutty crunch, every bite is a delight. Feel free to play with flavors, cookies, or toppings to make it your own. Grab a sandwich, share with friends, or savor one all to yourself—you deserve it! Let us know how your Ice Cream Sandwiches turned out in the comments or on social media. Happy scooping!
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Ice Cream” Sandwiches
Description
Have you ever bitten into an ice cream sandwich and thought, “I wish I could make this at home”? Well, guess what? You can! Ice Cream Sandwiches are the perfect mix of chewy cookies, creamy sorbet, and a fun nutty crunch that kids and adults can’t get enough of. This easy recipe uses peanut butter cookies and peanut butter-and-fudge sorbet for a flavor combo that’s out of this world
Ingredients
This recipe keeps things simple with just a few ingredients that pack a big punch. Each one plays a key role in creating the perfect balance of textures and flavors. Here’s what you’ll need, why it matters, and some substitution ideas.
- Peanuts (3/4 cup): Adds a crunchy, nutty coating to the edges.
- Why it’s important: Toasted peanuts give the sandwiches a satisfying crunch and enhance the peanut butter flavor.
- Substitutions: Try chopped almonds, pecans, or walnuts for a different nutty vibe. For a nut-free option, use crushed pretzels or granola.
- Sea Salt (1/2 teaspoon): Brings out the flavor of the peanuts.
- Why it’s important: A pinch of salt balances the sweetness and makes the peanuts pop.
- Substitutions: Table salt works in a pinch, but sea salt adds a nice texture. Skip it if you’re using salted nuts.
- Peanut Butter Cookies (12, from a bakery): The “bread” of the sandwich.
- Why it’s important: These chewy cookies hold the sorbet and add a rich, nutty flavor that pairs perfectly with the filling.
- Substitutions: Use homemade peanut butter cookies or try chocolate chip, oatmeal, or sugar cookies for a different twist. For gluten-free, choose gluten-free cookies.
- Peanut Butter-and-Fudge Sorbet (2 pints, such as Talenti): The creamy, dreamy filling.
- Why it’s important: This sorbet brings a smooth, rich peanut butter and chocolate flavor that makes the sandwich irresistible.
- Substitutions: Swap for vanilla ice cream, chocolate ice cream, or any sorbet flavor like raspberry or mango. Dairy-free sorbet works for a vegan option.
Pro Tip: Use fresh, soft bakery cookies for the best texture. Stale cookies can get too hard in the freezer
Instructions
- Toast the Peanuts:
- Place 3/4 cup peanuts in a small sauté pan over medium-low heat. Toast for 5-7 minutes, stirring occasionally, until golden and fragrant.
- Sprinkle with 1/2 teaspoon sea salt, toss, and set aside to cool.
- Tip: Watch the peanuts closely—they can burn fast! Stir often for even toasting.
- Chop the Peanuts:
- Once cooled, transfer the peanuts to a food processor fitted with a steel blade. Pulse until finely chopped, but not a powder.
- Spread the chopped peanuts on a plate and set aside.
- Tip: No food processor? Place peanuts in a zip-top bag and crush with a rolling pin.
- Prepare the Cookies:
- Line a sheet pan with parchment paper. Place 6 peanut butter cookies, flat side up, on the pan.
- Tip: Parchment paper keeps the sandwiches from sticking and makes cleanup a breeze.
- Soften the Sorbet:
- Place 2 pints of peanut butter-and-fudge sorbet in the microwave for about 15 seconds, until it’s soft and pliable but not melted.
- Tip: Check after 10 seconds to avoid over-softening. You want it scoopable, not liquid.
- Assemble the Sandwiches:
- Place a large scoop of softened sorbet on each of the 6 cookies on the sheet pan.
- Top each with another cookie, flat side down, to make a sandwich. Gently press down until the sorbet reaches the edges.
- Tip: Use a spoon or ice cream scoop to keep portions even. Don’t press too hard, or the sorbet will squish out too much.
- Coat the Edges:
- Roll the edges of each sandwich in the chopped peanuts to coat the exposed sorbet.
- Tip: Work quickly to keep the sorbet from melting. If it gets too soft, pop the sandwiches in the freezer for 10 minutes before rolling.
- Freeze:
- Place the sheet pan with the sandwiches in the freezer for about 1 hour, until firm.
- Tip: Cover loosely with plastic wrap if freezing for longer to prevent freezer burn.
Cooking Tip: Keep your kitchen cool while assembling to prevent the sorbet from melting too fast. If it starts to get runny, chill the sandwiches briefly before rolling in peanuts.
FAQs: Your Ice Cream Sandwich Questions Answered
Q: Can kids help make Ice Cream Sandwiches?
A: Yes! Kids can roll the sandwiches in peanuts or sprinkles and help place the cookies. Just supervise when toasting peanuts or using the food processor.
Q: How long does it take to make Ice Cream Sandwiches?
A: Active prep takes about 15 minutes, plus 1 hour 10 minutes for cooling and freezing. It’s quick and easy!
Q: Are there health benefits to Ice Cream Sandwiches?
A: They’re a treat, but peanuts provide protein and healthy fats. For a lighter option, use low-fat sorbet or smaller cookies, and enjoy in moderation.
Q: Can I make Ice Cream Sandwiches without nuts?
A: Absolutely! Skip the peanuts and roll in crushed pretzels, sprinkles, or cookie crumbs for a nut-free version.
Q: How do I store Ice Cream Sandwiches?
A: Wrap tightly in plastic wrap or parchment and store in an airtight container in the freezer for up to 1 month.
Q: Can I use homemade cookies?
A: Yes! Homemade peanut butter cookies work great, just make sure they’re soft and not too crumbly.
Q: What if my sorbet melts too much?
A: If it gets too soft, pop the sandwiches in the freezer for 10 minutes before rolling in peanuts to firm them up.