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Peanut Butter Cup Ice Cream Sandwiches

Peanut Butter Cup Ice Cream Sandwiches

Homemade Peanut Butter Cup Ice Cream Sandwiches combine ultra chocolaty, creamy, and rich ice cream with chewy peanut butter cookies and crunchy salted peanuts.

Course Dessert
Cuisine American
Keyword homemade, summer
Prep Time: 20 minutes
Cook Time: 20 minutes
Freezing time 8 hours
Total Time: 8 hours 40 minutes
Yields: 12 ice cream sandwiches
Recipe by Tessa Arias


For the chocolate ice cream:

  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 3/4 cup sugar, divided
  • 1/4 cup unsweetened cocoa powder, preferably Dutch-process, sifted
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 8 ounces (about 2 cups) bittersweet or semisweet chocolate, melted
  • 4 large egg yolks

For the peanut butter cookies:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 ounces (1 1/2 sticks) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3/4 cup creamy peanut butter
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • Chopped salted peanuts, for rolling


For the ice cream:

  1. Prepare an ice bath by filling a large bowl with ice cubes and a cup or two of water. Place a medium bowl fitted with a fine strainer inside the ice bath.
  2. In a medium saucepan combine the milk, cream, 1/2 cup of the sugar, cocoa powder, salt, and vanilla. Set over medium heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes. Stir in the melted chocolate.
  3. Whisk together the egg yolks and remaining 1/4 cup of sugar. Carefully whisk half of the warm milk mixture into the egg yolks, one ladleful at a time, until the egg mixture is warmed. Whisk the egg-milk mixture back into the saucepan. Cook the mixture over medium heat, stirring constantly, until the mixture is thick enough to coat the back of the spoon and registers around 175°F on an instant-read thermometer, about 5 to 7 minutes. Be careful not to boil the mixture.
  4. Immediately strain the mixture through the fine strainer into the prepared ice bath. Cool the custard in the ice bath until it’s at room temperature, stirring often. Press plastic wrap against the surface of the custard and refrigerate until chilled, about 4 hours or up to 1 day.
  5. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s directions. Transfer to an airtight container, press plastic wrap against the surface of the ice cream, and freeze until firm and flavor is ripened, at least 2 hours.

For the cookies:

  1. Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. In a large bowl, beat the butter, granulated sugar, and brown sugar on medium-high speed until smooth, 1 to 2 minutes. Beat in the peanut butter until fully incorporated. Beat in the egg and then the vanilla. On low speed, gradually add the flour mixture, beating until combined. Dough will be sticky and wet.
  4. Drop 2-tablespoon sized balls of dough on prepared baking sheets, spacing about 2-inches apart. Slightly flatten the dough with wet fingers. Bake for 10 to 12 minutes, rotating halfway through, until the edges are slightly browned. Let cool completely. Freeze the cookies until frozen, at least 1 hour. Cookies can be stored in airtight containers in the freezer for up to 1 month.

To assemble:

  1. Place the peanuts in a shallow dish. Top one cookie with a scoop of ice cream. Place another cookie on top of the ice cream and gently press down to form a sandwich. Roll the edges in the peanuts. Repeat for the remaining cookies. Freeze for at least 1 hour before serving.
  2. Sandwiches can be individually wrapped in plastic and stored in the freezer for up to 1 week. Let stand at room temperature for 5 to 10 minutes before serving.