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.