Double Chocolate Peanut Butter Ice Cream Sandwiches

Double Chocolate Peanut Butter Ice Cream Sandwiches is a side dish that serves 10. One portion of this dish contains around 13g of protein, 40g of fat, and a total of 660 calories. For $1.25 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. A mixture of unsalted butter, salt, peanut butter, and a handful of other ingredients are all it takes to make this recipe so delicious. Summer will be even more special with this recipe. 133 people were glad they tried this recipe. It is brought to you by The Corner Kitchen. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 56%, this dish is pretty good. Double Chocolate “Peanut Butter” Ice Cream Sandwiches, Double Peanut Butter Ice Cream Sandwiches, and Double Chocolate Peanut Butter Ice Cream are very similar to this recipe.

Servings: 10

 

Ingredients:

Equipment:

Cooking instruction summary:

In a smal bowl, whisk together sugar, cocoa powder, salt and cornstarch. Set aside.In a medium saucepan, warm the milk over medium heat. Whisk in the sugar mixture, stirring to dissolve any lumps. Heat milk until it begins to boil, and thicken to a pudding-like consistency.Remove from heat. Pour through a fine mesh strainer into a medium bowl. Add in the cream and chocolate, and stir until fully melted.Chill the mixture until completely cool, at least a few hours, up to overnight.Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions.Transfer to a freezer safe container, and store in the freezer for at least 4 hours.Preheat oven to 350 degrees F.In a small bowl, whisk together the flour, baking soda and salt.In a medium bowl, cream the butter and sugars until light and fluffy, about 5 minutes. Stir in the peanut butter. Add the egg and vanilla, and mix until completely incorporated.Gradually stir in the dry ingredients, mixing until just combined.Use a 1-1/2 tablespoon cookie scoop, to scoop dough. Place on a parchment-lined baking sheet about 2-inches apart. Bake for 12 minutes, until cookies are golden on top. Remove from the oven. Cool cookies on the baking sheet for 5 minutes, then transfer to a cooling rack.Remove the ice cream from the freezer to soften for a few minutes, if necessary. Turn half of the cookies upside down. Top each with a scoop of chocolate ice cream, then place another cookie on top of the ice cream, and press the sandwich together.If the ice cream is getting melty, place the sandwiches on a baking sheet and chill in the freezer for 20-30 minutes to harden.Remove from the freezer, if necessary. Dip about half of each sandwich in melted chocolate and coat with crushed peanuts.Place on a wax paper or parchment-lined baking sheet and freezer for about 10 minutes, until the chocolate has hardened.If not serving immediately, store in a freezer safe container.

 

Step by step:

1. In a smal bowl, whisk together sugar, cocoa powder, salt and cornstarch. Set aside.In a medium saucepan, warm the milk over medium heat.

2. Whisk in the sugar mixture, stirring to dissolve any lumps.

3. Heat milk until it begins to boil, and thicken to a pudding-like consistency.

4. Remove from heat.

5. Pour through a fine mesh strainer into a medium bowl.

6. Add in the cream and chocolate, and stir until fully melted.Chill the mixture until completely cool, at least a few hours, up to overnight.

7. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions.

8. Transfer to a freezer safe container, and store in the freezer for at least 4 hours.Preheat oven to 350 degrees F.In a small bowl, whisk together the flour, baking soda and salt.In a medium bowl, cream the butter and sugars until light and fluffy, about 5 minutes. Stir in the peanut butter.

9. Add the egg and vanilla, and mix until completely incorporated.Gradually stir in the dry ingredients, mixing until just combined.Use a 1-1/2 tablespoon cookie scoop, to scoop dough.

10. Place on a parchment-lined baking sheet about 2-inches apart.

11. Bake for 12 minutes, until cookies are golden on top.

12. Remove from the oven. Cool cookies on the baking sheet for 5 minutes, then transfer to a cooling rack.

13. Remove the ice cream from the freezer to soften for a few minutes, if necessary. Turn half of the cookies upside down. Top each with a scoop of chocolate ice cream, then place another cookie on top of the ice cream, and press the sandwich together.If the ice cream is getting melty, place the sandwiches on a baking sheet and chill in the freezer for 20-30 minutes to harden.

14. Remove from the freezer, if necessary. Dip about half of each sandwich in melted chocolate and coat with crushed peanuts.

15. Place on a wax paper or parchment-lined baking sheet and freezer for about 10 minutes, until the chocolate has hardened.If not serving immediately, store in a freezer safe container.

Nutrition Information:

covered percent of daily need